Biscoff stout

357.2 EBC
0 IBU
Fermentables
Weight
When
Pale Ale Malt 99.1 %
282 kg
Mash
Munich Malt II 0.4 %
1.1 kg
Mash
Flaked Barley 0.2 %
501 g
Mash
White Sugar/Sucrose 0.1 %
230 g
Mash
Roasted Barley 0.1 %
217 g
Mash
Caramel Crystal Malt 0.1 %
210 g
Mash
Black Malt 0.1 %
202 g
Mash
Torrified Wheat 0.1 %
143 g
Mash
Flaked Oats 0 %
100 g
Mash
Hops
Weight
When
East Kent Golding 5.8 %
20 g
In Mash
Other
Weight
When
Lotus Biscoff Spread
220 g
In Boil
Irish Moss
1 g
In Boil
Yeasts
Amount
Craft Series M42 new world strong ale
1 pack
Volumes
Target
Actual
Before Boil
10 l
10 l
After Boil
8.5 l
8.25 l
Transferred
8.25 l
8 l
Pitching
8 l
8 l
Finished
8 l
6.5 l
Gravity
Target
Actual
Before Boil
7.163 SG
1.047 SG
After Boil
8.251 SG
1.065 SG
Finished
1.277 SG
1.014 SG
Other
Target
Actual
Attenuation
75.3 %
77.4 %
ABV
No Record
6.8 %
ABW
No Record
5.3 %
Efficiency
70 %
0.5 %
Temperature
18 ˚C
18 ˚C
Water
Target Profile
Edinburgh (UK)
Mash pH
5.2
pH Adjusted with
Unadjusted
Calcium
146 ppm
Magnesium
30 ppm
Sodium
67 ppm
Chloride
24 ppm
Bicarbonate
273 ppm
Mash Single Step Infusion
Rest at
64 ˚C
90 mins
Notes
Mash
Started with 6L of water at 74 degrees c.
7.5L of sparge water at 7.2 degrees c
Boil
Added a spoon of treacle at 30 mins
Added the biscoff at 30 mins
Irish moss at 15 mins
Packaging
There was way too much sediment in the carboy so lost a lot of the volume.
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