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Stout

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Stout	Brewer: Chux	Brew Date: 10/11/2015
	IBU Formula: Rager	Units: metric	Private: Yes
Boil	Boil Volume: 19 l	Boil Length: 60 min.	Target Volume: 15 l
Style	Name: Dry Stout	Category: Stout - 13A	Type: Ale
Notes	Irish Stout 13 litres 5 % ABV Dry, roasty with a silky mouthfeel, this Irish Stout knocks the pants off the Guiness you can get here in SA. If you like a easy drinking dark Ale you will love this recipe. Ingredients 2.8kg SAB Pale Malt 0.55kg Barley, Flaked 0.30kg Roasted Barley 0.2kg Cara Dark Malt (120 EBC) 14g Magnum Hops 15g Tettnanger Hops 1 x sachet SafAle S-04 English Ale Yeast Mash Add 9 liters of water at 78Â°C to the mash tun and allow to cool to 73Â°C. Add all grains. Temp should drop to about 67Â°C. (Add cool/hot water to reach this temp). Steep for 60 min. Temp should remain constant. Sparge (2-Step Batch Sparge) Step 1: Add 5 litres water to the mash tun at 76Â°C. Tap off wort to Boil Pot until water level is just above surface of grain bed. Step 2: Add 10 litres of water to mash tun at 76Â°C. Tap off wort into Boil Pot. Boil (60 min) Boil Size: 20 litres. Add 14g of Magnum hops at beginning and boil. Add 15g Tettnanger hops 10 min before the end of the boil. Ferment Cool wort to 22Â°C, pour/siphon into fermenter, aerate well and pitch yeast. Estimated Original Gravity (OG) is 1.048 SG. Allow to ferment for 7-14 days or until Specific Gravity (SG) readings are identical over a 24-hour period. Estimated Final Gravity (FG) is 1.012 SG. Once fermentation is done, tap off and bottle/keg.

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Briess Pale Ale Malt	2 kg 800 g	4 °L	1.034	1.040	58%
American 2-row Pale	1 kg	2 °L	1.037	1.015	21%
Flaked Barley	550 g	1 °L	1.032	1.007	11%
Roasted Barley	300 g	300 °L	1.025	1.003	6%
CaraMunich	200 g	56 °L	1.033	1.003	4%
Total	4 kg 850.00 g	26 SRM		1.068

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Magnum (Germany)	14 g	13	Boil	60 min.	Pellet	33
Tetnanger (Germany)	15 g	4	Aroma	15 min.	Pellet	0
Total	29.00 g					33

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Safale S-04	79	Low	12 °C	25 °C

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: Stout	Brewer: Chux	Brew Date: 10/11/2015
	Boil Volume: 19 l	Units: metric	Thermal Loss: 1.7°C
	Mash Efficiency: 75%	Mash Method: Single Infusion	Sparge Method: fly
	Grain Temp: 22 °C	Initial Grist Ratio: 3.13 l/kg	Absorption Rate: 1.25 l/kg
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	68.3 °C	15.18 l	75.2 °C	3.13
Total		1 hour		15.18 l (runoff: 9.12 l)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	68.3 °C	15.18 l	75.2 °C
Total	1 hour		15.18 l

Type

all-grain

OG

1.068

style
1.036 - 1.050

FG

1.014

style
1.007 - 1.011

Color

26 SRM

style
25 - 40

IBU

33

style
30 - 45

ABV

7.1%

style
4 - 5

Cal.

224

per 12oz.