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No.01 Premium Dry Stout

148 calories 16 g 330 ml
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 44 liters
Post Boil Size: 36 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Alex's Craft Brewing
Calories: 148 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created Wednesday June 26th 2019
1.048
1.013
4.5%
31.03
29.27
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Castle Malting - Château Pale Ale5.5 kg Château Pale Ale 38 3.4 66.3%
300 g Belgian - Roasted Barley300 g Roasted Barley 30 575 3.6%
400 g Flaked Oats400 g Flaked Oats 33 2.2 4.8%
300 g German - Carapils300 g Carapils 35 1.3 3.6%
1 kg Castle Malting - Château Wheat Blanc1 kg Château Wheat Blanc 38 1.8 12%
400 g Lactose (Milk Sugar)400 g Lactose (Milk Sugar) 41 1 4.8%
400 g Belgian - Chocolate400 g Chocolate 30 340 4.8%
8.3 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Chinook35 g Chinook Hops Pellet 11.4 Boil at 100 °C 60 min 31.03 100%
35 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Strike 69 °C 60 min
10 L Batch Sparge 74 °C 20 min
Starting Mash Thickness: 1 L/kg
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 121.7 g       CO2 Level: 2.4 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Author: Alex's Craft Brewing, Method: All Grain, Style: Dry Stout, ABV 4.5%, IBU 31.03, SRM 29.27, Fermentables: (Château Pale Ale, Roasted Barley, Flaked Oats, Carapils, Château Wheat Blanc, Lactose (Milk Sugar), Chocolate) Hops: (Chinook)
Recipe Photos
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-01-19 04:01 UTC
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