Scribd Logo
Upload

Welcome to Scribd!

  • 17 views

    White Stout

    Uploaded by

    Eduardo Kieling
    This document summarizes the process for making an oatmeal stout. It lists the ingredients including 11.8 kg of Maris Otter pale malt, 5.9 kg of Pilsen malt, and 1 kg of oat malt. It details the mash profile with a protein rest at 50C for 30 minutes and saccharification rest at 68.9C for 30 minutes. It specifies fermenting with Nottingham yeast then carbonating and aging the beer in a keg at 86.48 kPa for 30 days at 18.3C.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    White Stout

    Uploaded by

    Eduardo Kieling
    17 views1 page
    This document summarizes the process for making an oatmeal stout. It lists the ingredients including 11.8 kg of Maris Otter pale malt, 5.9 kg of Pilsen malt, and 1 kg of oat malt. It details the mash profile with a protein rest at 50C for 30 minutes and saccharification rest at 68.9C for 30 minutes. It specifies fermenting with Nottingham yeast then carbonating and aging the beer in a keg at 86.48 kPa for 30 days at 18.3C.

    Original Description:

    Receita de cerveja artesanal all grain estilo white stout

    Original Title

    WHITE STOUT

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document summarizes the process for making an oatmeal stout. It lists the ingredients including 11.8 kg of Maris Otter pale malt, 5.9 kg of Pilsen malt, and 1 kg of oat malt. It details the mash profile with a protein rest at 50C for 30 minutes and saccharification rest at 68.9C for 30 minutes. It specifies fermenting with Nottingham yeast then carbonating and aging the beer in a keg at 86.48 kPa for 30 days at 18.3C.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    17 views1 page

    White Stout

    Uploaded by

    Eduardo Kieling
    This document summarizes the process for making an oatmeal stout. It lists the ingredients including 11.8 kg of Maris Otter pale malt, 5.9 kg of Pilsen malt, and 1 kg of oat malt. It details the mash profile with a protein rest at 50C for 30 minutes and saccharification rest at 68.9C for 30 minutes. It specifies fermenting with Nottingham yeast then carbonating and aging the beer in a keg at 86.48 kPa for 30 days at 18.3C.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    white stout Page 1 of 1

    white stout
    Oatmeal Stout (16 B)
    Type: 100% Grão Date: 20 May 2023
    Batch Size: 80,00 l Brewer: Eduardo Kieling
    Boil Size: 88,96 l Asst Brewer:
    Boil Time: 60 min Equipment: Panelas Sitio 2
    End of Boil Vol: 86,46 l Efficiency: 80,00 %
    Final Bottling Vol: 75,00 l Est Mash Efficiency: 83,0 %
    Fermentation: Ale, Two Stage Taste Rating: 30,0
    Taste Notes:

    Ingredientes
    Qtd Nome Tipo # %/IBU
    11,80 kg Pale Malt, Maris Otter (5,9 EBC) Grão 1 63,1 %
    5,90 kg Pilsen (Agraria) (3,9 EBC) Grão 2 31,6 %
    1,00 kg CHÂTEAU OAT (2,3 EBC) Grão 3 5,3 %
    100,00 g Cascade [5,50 %] - Fervura 60,0 min Lúpulo 4 16,1 IBUs
    100,00 g Fuggle [4,50 %] - Fervura 20,0 min Lúpulo 5 8,0 IBUs
    4,0 pkg Nottingham Yeast (Lallemand #-) [23,66 ml] Levedura 6 -

    Gravity, Alcohol Content and Color


    Est Original Gravity: 1,058 SG Measured Original Gravity: 1,046 SG
    Est Final Gravity: 1,016 SG Measured Final Gravity: 1,010 SG
    Estimated Alcohol by Vol: 5,5 % Actual Alcohol by Vol: 4,7 %
    Bitterness: 24,1 IBUs Calories: 427,1 kcal/l
    Est Color: 8,7 EBC

    Mash Profile
    Mash Name: Temperature Mash, 2 Step, Full Total Grain Weight: 18,70 kg
    Body Grain Temperature: 22,2 C
    Sparge Water: 62,92 l Tun Temperature: 22,2 C
    Sparge Temperature: 75,6 C Target Mash PH: 5,20
    Adjust Temp for Equipment: FALSE Mash Acid Addition:
    Est Mash PH: 5,70 Sparge Acid Addition:
    Measured Mash PH: 5,20
    Passos da Mostura
    Nome Descrição Temperatura Tempo
    Protein Rest Adicionar 48,77 l de água até 54,0 C 50,0 C 30 min
    Saccharification Aqueça até 68,9 C por 15 min 68,9 C 30 min
    Mash Out Aqueça até 75,6 C por 10 min 75,6 C 10 min

    Sparge: Lavagem com 62,92 l de água a 75,6 C


    Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash
    for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature
    during the mash.

    Carbonation and Storage


    Carbonation Type: Barril Volumes of CO2: 2,3
    Pressure/Weight: 86,48 KPA Carbonation Est: Barril com 86,48 KPA
    Keg/Bottling Temperature: 7,2 C Carbonation (from Meas Vol): Barril com
    Fermentation: Ale, Two Stage 86,48 KPA
    Fermenter: Age for: 30,00 days
    Storage Temperature: 18,3 C

    Notes

    Created with BeerSmith

    file:///C:/Users/eduki/OneDrive/Documentos/BeerSmith2/Reports/bsxtmp_19239.htm 20/05/2023

    You might also like