Recipe: Stout for Stout Stout
Style: 13A. Dry StoutDescription:
Dry stout
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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
Color [SRM(EBC)]: 61.66 (121.46)
BU:GU ratio: 0.618
Balance: 1.184
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
1136.26 (2.51) Amber Malt 1.010 15.23%
471.57 (1.04) Barley Roasted Malt (Bairds) 1.003 6.32%
543.48 (1.20) Caramunich Type 1 Malt (Weyermann) 1.004 7.29%
350.49 (0.77) Chocolate Malt (Bairds) 1.003 4.70%
608.84 (1.34) Crystal Malt Dark (Bairds) 1.005 8.16%
4347.83 (9.59) Pilsner Pale Malt (Barrett Burston) 1.039 58.29%
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Hops:Hop Utilisation Method: Tinseth - No chill cooling method
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
49.36 (1.74) East Kent Goldings 4.75% 20.00 50.00% 60.00
54.76 (1.93) East Kent Goldings 4.75% 20.00 50.00% 30.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
London Ale - WLP013 71.00% 18.89 (66.00) 21.67 (71.00)
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Single Infusion Infusion 67.00 (152.60) 60
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