Hi Can you check the following recipe.
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[center]Esthers Bounty Stout[/center]
Recipe Overview
Brewer: Ester Arwet
Style: Stout
Source Recipe Link:
ABV: 4.7% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.049
IBU's (Tinseth): 30
Bitterness to Gravity Ratio: 0.61
Colour: 83.5 EBC = 42.4 SRM
Kettle Efficiency (as in EIB and EAW): 82.9 %
Efficiency into Fermentor (EIF): 71 %
Note: This is a Multi-Step Mash - See 'Mash Steps' Below
Times and Temperatures
Mash: 80 mins at 67 C = 152.6 F
Boil: 60 min
Ferment: 14 days at 18 C = 64.4 F
Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/" onclick="window.open(this.href);return false;
Total Water Needed (TWN): 32.66 L = 8.63 G
Volume into Boil (VIB): 29.86 L = 7.89 G @ 1.038
Volume of Ambient Wort (VAW): 22.17 L = 5.86 G @ 1.049
Volume into Fermentor (VIF): 19 L = 5.02 G @ 1.049
Volume into Packaging (VIP): 17.59 L = 4.65 G @ 1.012 assuming apparent attenuation of 75 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)
82% Maris Otter Pale Ale Malt (4.5 EBC = 2.3 SRM) 3630 grams = 8 pounds
7.7% Fawcett Pale Chocolate Malt (560 EBC = 284.3 SRM) 340 grams = 0.75 pounds
2.6% English Extra Dark Crystal (340 EBC = 172.6 SRM) 114 grams = 0.25 pounds
7.7% Weyermann Carafa III (1300 EBC = 659.9 SRM) 340 grams = 0.75 pounds
The Hop Bill (Based on Tinseth Formula)
19.8 IBU Galena Pellets (13.2%AA) 13 grams = 0.459 ounces at 60 mins
10.2 IBU Galena Pellets (13.2%AA) 8.7 grams = 0.306 ounces at 30 mins
Mash Steps
Mash Type: Multi-Step Mash - First Step: Saccharifiaction for 80 mins at 67 C = 152.6 F
Strike Water Needed (SWN): 33.3 L = 8.8 G 67.6 C = 153.7 F
for 10 mins at 76.7 C = 170.06 F
Miscellaneous Ingredients
#VALUE!
0.86 Protofloc (Boil T-10) Mins
#VALUE!
#VALUE!
Chilling & Hop Management Methods
Fermentation & Conditioning
Fermentation: Safale S-04 for 14 days at 18 C = 64.4 F
Secondary Used: Y
Crash-Chilled: N
Filtered: N
Serving Temp: 13 C = 55.4 F
Condition for 14 days.
Consume within 12 months.
Special Instructions/Notes on this Beer
2 weeks in Secondary. Add Cacao Nibs & Toasted Coconut
Check a recipe - Chocolate (and coconut) stout
Post #1 made 7 years ago
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Last edited by tim_n on 11 Jul 2016, 03:36, edited 1 time in total.
