BC Stout

147.7 EBC
28.6 IBU
Fermentables
Weight
When
UK Pale Ale Malt ( 51.2 % )
1.295 kg
Mash
UK Black Malt ( 10.3 % )
260 g
Mash
UK Roasted Barley ( 10.2 % )
259 g
Mash
UK Torrified Wheat ( 10.2 % )
259 g
Mash
UK Chocolate Malt ( 7.7 % )
194 g
Mash
UK Flaked Barley ( 5.1 % )
129 g
Mash
UK Flaked Oats ( 4 % )
101 g
Mash
UK Malted Oats ( 0.8 % )
20 g
Mash
UK Wheat Malt ( 0.6 % )
14 g
Mash
Hops
Weight
When
UK East Kent Golding ( 5.8 % )
20 g
60 Min
German Hallertauer Hersbrucker ( 3.5 % )
20 g
5 Min
Other
Weight
When
Liquorice Root
5 g
In Boil
Yeasts
Amount
Danstar-Nottingham
1 pack
Volumes
Target
Actual
Before Boil
12 l
14.5 l
After Boil
11 l
10.5 l
Transferred
11 l
10.5 l
Pitching
11 l
10.5 l
Finished
10 l
8 l
Gravity
Target
Actual
Before Boil
1.047 SG
1.039 SG
After Boil
1.051 SG
1.044 SG
Finished
1.012 SG
1.01 SG
Other
Target
Actual
Attenuation
75 %
76.3 %
ABV
5.2 %
4.4 %
ABW
4 %
3.5 %
Efficiency
75 %
75.6 %
Temperature
18 ˚C
18 ˚C
Mash : Single Step Infusion
Rest at
64 ˚C
90 mins
Notes
General
Irish moss at 15mins
Liquorice Root at 30mins
Skipping Irish moss to try and get a better head.
Wheat was added to try and increase protein count for the head.
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