Belgian Imperial Stout - Beer 79 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Imperial Stout - Beer 79

255 calories 23.7 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 33 liters (ending kettle volume)
Pre Boil Size: 42 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 92% (ending kettle)
Source: Mig
Calories: 255 calories (Per 330ml)
Carbs: 23.7 g (Per 330ml)
Created: Tuesday June 23rd 2020
1.083
1.017
8.6%
66.1
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 63.2%
1 kg Belgian Candi Sugar - Dark (275L)1 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 10.5%
500 g Belgian - Special B500 g Special B 34 115 5.3%
300 g American - Midnight Wheat Malt300 g Midnight Wheat Malt - (late mash tun addition) 33 550 3.2%
250 g German - Carafa III250 g Carafa III - (late mash tun addition) 32 535 2.6%
250 g United Kingdom - Chocolate250 g Chocolate - (late mash tun addition) 34 425 2.6%
195 g Corn Sugar - Dextrose195 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.1%
1 kg Simpsons - GB - Torrified Oats1 kg GB - Torrified Oats 33 2 10.5%
9,495 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Cascade35 g Cascade Hops Pellet 7 Boil 60 min 18.77 17.5%
35 g Endevour35 g Endevour Hops Leaf/Whole 8.5 Boil 60 min 20.72 17.5%
65 g Cascade65 g Cascade Hops Pellet 7 Boil 10 min 12.64 32.5%
65 g Endevour65 g Endevour Hops Leaf/Whole 8.5 Boil 10 min 13.95 32.5%
200 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Chalk Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
7 g Baking Soda Water Agt Mash 1 hr.
7 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
0.35 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 825 B cells required
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
0.35 Liters
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 825 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 194.2 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash pH = 5.39
Pre-boil pH = 5.40 after 4g chalk and 1g Baking soda
post boil pH = 4.98 = 5.17 after 2g Baking soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L mash Infusion 55 °C 69 °C 90 min
26 L Sparge 77 °C 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 22.4
Mash volume with grains 27.9
Grain absorption losses -8.3
Remaining sparge water volume 28.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.6 L) 42
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume (equipment estimates 30.4 L) 33
Estimated amount in fermentor 33
Total: 51.2  
Equipment Profile Used: System Default
 
Notes

Used 1000-1200 Billion Cells (1.5l slurry)

29-06-20
Racked off Yeast (FG 1018)


21-07-20
Racked. priming. 195g Dextrose 2.2 vol Co2

Last Updated and Sharing
 
358
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-07 11:10 UTC