Contacts

Stout from Old English meant proud, but from the 15th century, this word acquired a different meaning – strong. So-called any dark beer with high alcohol content. So it was until the end of the XVIII century until the Irish brewer A. Guinness created his ideal beer recipe from well-roasted malt, which gives it a burnt taste and a coffee aftertaste.

Beer “Stout” density 13%, alc 5-5.2% At 350 liters of finished wort

Ingredients:

  • Fill Weyermann malt:
  • Karaar-6 kg;
  • Pale El-20kg;
  • Munich type II -47kg;
  • Burned barley-2.5kg

Rubbing pauses:

  • Fill in at t = 58 ° C
  • t = 61 ° C-45 min
  • t = 67 ° C-10 min
  • t = 72 ° C-15 min and until saccharification is complete;
  • t = 78 ° C – pumping for filtration
  • Boiling 60 minutes

The goal:

  • At 15 minutes, 300 grams
  • At 45 minutes-310 grams
  • Yeast S-04, fermentation temperature -20-22 ° C
  • Fermentation to a density of 4.0%, grooving at P = o, 8 bar, a gradual decrease in temperature of 1 ° C per day to t = 1 ° C

Start your brewing business today -
until someone else has done it!

Fill out the form below and today we will provide
you with the calculation results for the brewery.

Technical task application

Leave a request and we will contact you


Submit an application

Leave a request and we will contact you