Stout

147.7 EBC
28.6 IBU
Fermentables
Weight
When
Pale Ale Malt 51.2 %
1.295 kg
Mash
Black Malt 10.3 %
260 g
Mash
Roasted Barley 10.2 %
259 g
Mash
Torrified Wheat 10.2 %
259 g
Mash
Chocolate Malt 7.7 %
194 g
Mash
Flaked Barley 5.1 %
129 g
Mash
Flaked Oats 4 %
101 g
Mash
Malted Oats 0.8 %
20 g
Mash
Wheat Malt 0.6 %
14 g
Mash
Hops
Weight
When
East Kent Golding 5.8 %
20 g
60 Min
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
Water
Target Profile
No Water Profile Chosen
Mash pH
5.2
pH Adjusted with
Unadjusted
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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