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Phil's 100

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22.9 liters
Post Boil Size: 20.4 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewing Classic Styles
Calories: 196 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)

Created: Thursday August 23rd 2018

Original Gravity:

1.063

Final Gravity:

1.020

ABV (standard):

5.6%

IBU (tinseth):

32.0

SRM (morey):

39.4

Mash pH

5.3

Cost $

n/a

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Brew Log History

Target 18°C
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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.10 kg	United Kingdom - Maris Otter Pale4.1 kg Maris Otter Pale	38	3.75	76.4%
0.35 kg	United Kingdom - Black Patent0.35 kg Black Patent	27	525	6.5%
0.30 kg	American - Caramel / Crystal 80L0.3 kg Caramel / Crystal 80L	33	80	5.6%
0.22 kg	United Kingdom - Pale Chocolate0.22 kg Pale Chocolate	33	207	4.1%
0.40 kg	Lactose (Milk Sugar)0.4 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	7.4%
5.37 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
47 g	East Kent Goldings47 g East Kent Goldings Hops		Pellet	5.1	Boil	60 min	32.02	100%
47 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
47 g	East Kent Goldings (Pellet) 47 g East Kent Goldings (Pellet) Hops		32.02	100%
47 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
14.9 L	Strike	70 °C	66 °C	60 min
11.8 L	Sparge	66 °C	77 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
11 g	Chalk	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
6.54 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	22 Grams	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 147 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 86.5 g Temp: 20 °C CO₂ Level: 2 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Need calcium carbonate to harden up the water plus a small amount of gypsum to add in some sulphate. Lactic acid required to achieve a pH of 5.3
Mash Chemistry and Brewing Water Calculator

Notes

From "Brewing Classic Styles" sweet stout.

Last Updated and Sharing

408

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Brews

Public: Yup, Shared
Last Updated: 2020-08-03 11:59 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Phil's 100

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