Stout

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 199 calories (Per 355mL)
Carbs: 21 g (Per 355mL)

Created Monday October 21st 2019

Original Gravity:

1.060

Final Gravity:

1.016

ABV (standard):

5.73%

IBU (tinseth):

35.75

EBC (ebcmorey):

76.04

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.5 kg	United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale	38	3.75	74.5%
0.5 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	10.6%
0.2 kg	German - Carafa III0.2 kg Carafa III	32	535	4.3%
0.5 kg	The Swaen - Coffee Malt0.5 kg Coffee Malt	36	225	10.6%
4.7 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	East Kent Goldings50 g East Kent Goldings Hops	Leaf/Whole	5	Boil	60 min	35.75	100%

Show Summary View

Amount	Variety	IBU	Bill %
50 g	East Kent Goldings50 g East Kent Goldings Hops	35.75	100%
50 g	Total

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	17 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 88 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
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	8.83	35.3
Strike water volume at mash thickness of 1.50473 qt/lb	3.9	15.6
Remaining sparge water volume	4.93	19.7
Grain absorption losses	-2.59	-10.4
Mash Lauter Tun dead space	-0.25	-1
Amount going into kettle	5.99	24
Boil off losses	-1.5	-6
Hops absorption losses	-0	-0
Amount going into fermentor	4.49	18
Total:	8.83	35.3

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Last Updated: 2019-10-23 14:29 UTC