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Sweet Stout - Chacal - 20L

213 calories 32.2 g 330 ml
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Miguel Prado
Calories: 213 calories (Per 330ml)
Carbs: 32.2 g (Per 330ml)
Created Sunday March 29th 2020
1.067
1.032
4.6%
21.1
33.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Bestmalz - BEST Pale ale4.5 kg BEST Pale ale 38.1 2.81 71.4%
0.20 kg Castle Malting - Château Chocolat0.2 kg Château Chocolat - (late boil kettle addition) 38 488.1 3.2%
0.20 kg Bestmalz - BEST Black Malt0.2 kg BEST Black Malt - (late boil kettle addition) 30 425 3.2%
0.20 kg Briess - Caramel Malt - 60L0.2 kg Caramel Malt - 60L 35.4 60 3.2%
0.20 kg Briess - Caramel Malt - 120L0.2 kg Caramel Malt - 120L 34.5 120 3.2%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 15.9%
6.30 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Yakima Chief Hops - Cascade20 g Cascade Hops Pellet 6.3 Boil 60 min 16.55 57.1%
15 g Yakima Chief Hops - Cascade15 g Cascade Hops Pellet 6.3 Boil 10 min 4.5 42.9%
35 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
17.4 L Infusion 70 °C 60 min
17 L Sparge 75 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
 
Notes

Castle Malting - Château Chocolat (488.1 °L)
Bestmalz - BEST Black Malt (425 °L)
Ambas maltas se maceran en frío (sea a temperatura ambiente o en la frizer) entre 12 horas y 24 horas. Posteriormente se agrega el mosto resultante a la olla de hervido junto con el mosto de la olla de macerado del resto de cereales.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-03-29 09:32 UTC
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