Stout

148.2 EBC
26.7 IBU
Fermentables
Weight
When
Pale Ale Malt 47.3 %
1 kg
Mash
Black Malt 9.5 %
201 g
Mash
Roasted Barley 9.5 %
200 g
Mash
Torrified Wheat 9.5 %
200 g
Mash
Chocolate Malt 7.2 %
153 g
Mash
Flaked Barley 3.8 %
80 g
Mash
Flaked Oats 3.8 %
80 g
Mash
White Sugar/Sucrose 9.5 %
202 g
Start Of Boil
Hops
Weight
When
East Kent Golding 5.8 %
16 g
60 Min
Hallertauer Hersbrucker 3.5 %
16 g
5 Min
Other
Weight
When
Irish Moss
1 g
In Mash
Liquorice Root
4 g
In Boil
Yeasts
Amount
Craft Series M10 Workhorse Beer
1 pack
Volumes
Target
Actual
Before Boil
9 l
9 l
After Boil
8.5 l
8.5 l
Transferred
8.25 l
7.5 l
Pitching
8 l
8.25 l
Finished
8 l
8 l
Gravity
Target
Actual
Before Boil
1.048 SG
1.065 SG
After Boil
1.059 SG
1.059 SG
Finished
1.007 SG
1.02 SG
Other
Target
Actual
Attenuation
86.8 %
64.8 %
ABV
6.9 %
5.2 %
ABW
5.4 %
4 %
Efficiency
75 %
102.9 %
Temperature
18 ˚C
18 ˚C
Water
Target Profile
Edinburgh (UK)
Mash pH
5.2
pH Adjusted with
Unadjusted
Calcium
131 ppm
Magnesium
27 ppm
Sodium
60 ppm
Chloride
22 ppm
Bicarbonate
246 ppm
Mash Single Step Infusion
Rest at
64 ˚C
90 mins
Notes
Boil
Liquorice Root at 30 mins
Fermentation
7.5 at 1.063 diluted with 750ml should go to gravity of 1.059.
Should be 6.43% if it goes down to 1.01.
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