Brewer's Friend

Print

Awesome Recipe

134 calories 13 carbs
brewer logo
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 43 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 134 calories (Per 355mL)
Carbs: 13 g (Per 355mL)
Created Saturday January 28th 2017
1.041
1.009
4.29%
35.6
30.56
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
0.9 kg Belgian - Roasted Barley0.9 kg Roasted Barley 30 575 12.2%
4.5 kg German - Pilsner4.5 kg Pilsner 38 1.6 60.8%
0.5 kg German - Munich Light0.5 kg Munich Light 37 6 6.8%
1.5 kg Flaked Barley1.5 kg Flaked Barley 32 2.2 20.3%
7.4 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
55 g Bullion55 g Bullion Hops Pellet 9.2 Boil 60 min 35.6 100%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Fly Sparge 66 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 307 B cells required
Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 16.4 65.6  
Strike water volume at mash thickness of 1.43764 qt/lb 5.86 23.4  
Remaining sparge water volume 10.54 42.2  
Grain absorption losses -4.08 -16.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 12.07 48.3  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 10.57 42.3  
Total: 16.4 65.6
Method: All Grain, Style: Dry Stout, ABV 4.29%, IBU 35.6, SRM 30.56, Fermentables: (Roasted Barley, Pilsner, Munich Light, Flaked Barley) Hops: (Bullion)
Last Updated and Sharing
 
250
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-03-31 01:53 UTC