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Cerveza De Malto Seca System

Description
Raise temp at final 1/3rd of ferment by 6F to reduce diacetyl Wyeast 1056 can be used for better attenuation

Details

Beer Style
13A Dry Stout (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
355.0 points
Potential Extract
248.5 points (70% from recipe)
Anticipated OG
1.050 SG
Boil SG
1.036 SG (at start of boil)
Anticipated Color
36.3 SRM     
Estimated IBU
40.6 IBU
Estimated FG
1.013 SG
Estimated Alcohol
4.8 %abv
Mash
15 m @ 120 tempF, 0 m @ 150 tempF, and 60 m @ 150 tempF

Style Compliance

13A Dry Stout
Original Gravity
1.036-1.050 SG
Final Gravity
1.007-1.011 SG
Alcohol
4.0-5.0 %abv
Bitterness
30.0-45.0 IBU
Color
25.0-40.0 SRM
 
OG
1.050 SG
FG
1.013 SG High
Alcohol
4.8 %abv
Bitterness
40.6 IBU
Color
36.3 SRM
Overall Compliance: 80.0%

Fermentables

Name Amount Color Potential % Grist
Castle Pale Ale 7 lbs 3.2 °L 37 ppg 70.0 %
Flaked Barley 2 lbs 1.4 °L 32 ppg 20.0 %
Briess Black Barley 16 oz 500.0 °L 32 ppg 10.0 %
Totals 10.0 lbs 355.0 points 100%

Fermentables

Name: Castle Pale Ale
Amount: 7 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist70.0 %
Name: Flaked Barley
Amount: 2 lbs
Color: 1.4 °L
Potential: 32 ppg
% Grist20.0 %
Name: Briess Black Barley
Amount: 16 oz
Color: 500.0 °L
Potential: 32 ppg
% Grist10.0 %
Totals
Amount: 10.0 lbs
Potential: 355.0 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 2.00 oz @ 5.0 %AA (10.0 AAU) 40.6 (37.9 %) Boil 60 min
Totals 2.0 oz
Hop: Golding
Amount: 2 oz
%AA: 5.0
When: Boil
Time: 60 min
Totals
Amount: 2.0 oz

Yeast

Name Attenuation When
Wyeast 1084 Irish Ale 73 % Primary
Name: Wyeast 1084 Irish Ale
Attenuation: 73 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.