Recipe: Stout for Stout Stout
Style: 13A. Dry Stout
| Target Volume [ltr (gal)]: 25.00 (6.60) |
Alcohol By Volume: 6.16% |
| Estimated Original Gravity[SG]: | 1.065 |
Estimated Final Gravity[SG]: | 1.019 |
| Estimated Attenuation: | 71.00% |
Estimated Mash Efficiency: | 75.00% |
| Bitterness [IBU]: 40.00 |
Colour [SRM(EBC)]: 61.66 (121.46) |
| Balance: 1.184 |
BU:GU ratio: 0.618 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Single Infusion |
infusion |
67.00 (152.60) |
60 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Amber Malt |
1.010 |
15.46% |
1136.26 (2.51) |
15.23% |
| Barley Roasted Malt (Bairds) |
1.003 |
4.64% |
471.57 (1.04) |
6.32% |
| Caramunich Type 1 Malt (Weyermann) |
1.004 |
6.90% |
543.48 (1.20) |
7.29% |
| Chocolate Malt (Bairds) |
1.003 |
4.64% |
350.49 (0.77) |
4.70% |
| Crystal Malt Dark (Bairds) |
1.005 |
7.73% |
608.84 (1.34) |
8.16% |
| Pilsner Pale Malt (Barrett Burston) |
1.039 |
60.64% |
4347.83 (9.59) |
58.29% |
Hops
Hop Utilisation Method: Tinseth - No chill cooling method
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| East Kent Goldings |
4.75% |
20.00 |
50.00% |
49.36 (1.74) |
60.00 |
| East Kent Goldings |
4.75% |
20.00 |
50.00% |
54.76 (1.93) |
30.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| London Ale - WLP013 |
Medium |
71.00% |
18.89 (66.00) |
21.67 (71.00) |
Medium |
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