Mandarin Chocolate Pastry Imperial Stout - Beer Recipe - Brewer's Friend

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Mandarin Chocolate Pastry Imperial Stout

417 calories 53.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 70 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.109 (recipe based estimate)
Post Boil Gravity: 1.230 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 417 calories (Per 330ml)
Carbs: 53.1 g (Per 330ml)
Created: Friday October 16th 2020
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Imperial Milk Stout

by ODG34

OG: 1.114 FG: 1.022 ABV: 12.1% IBU: 89

1.131
1.049
10.8%
78.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Thomas Fawcett - Maris Otter Pale Ale Malt4.5 kg Maris Otter Pale Ale Malt 38 2.65 73.8%
0.50 kg Briess - Chocolate0.5 kg Chocolate 25 350 8.2%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.2%
0.30 kg Briess - Caramel Malt - 60L0.3 kg Caramel Malt - 60L 35.4 60 4.9%
0.10 kg Briess - Blackprinz Malt0.1 kg Blackprinz Malt 25 500 1.6%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.3%
6.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Motueka1.5 oz Motueka Hops Pellet 7 Boil at 100 °C 60 min 44.37 37.5%
1.50 oz Motueka1.5 oz Motueka Hops Pellet 7 Boil at 100 °C 20 min 26.87 37.5%
1 oz Motueka1 oz Motueka Hops Pellet 7 Whirlpool at 90 °C 20 min 7.34 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
150 g CACAO NIBS Other Secondary 4 days
100 g Whisky(Scotch Blue Aged 21years) Other Secondary 4 days
2.50 kg Mandarin Other Secondary 4 days
1 kg Mandarin Juice Other Bottling 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 45.5 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 0 0 0 0 120
탄산칼슘 2g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Strike 68 °C 68 °C 80 min
5 L Fly Sparge 78 °C 78 °C --
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.9
Mash volume with grains (equipment estimates 8.3 L) 12.7
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 10.6 L) 9.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.6 L) 11.4
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 5.7
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 4.4
Going into fermentor 10
Total: 18.2  
Equipment Profile Used: System Default
 
Notes

CACAO NIBS는 그대로 발효조 투입
Mandarin은 껍질째 썰어 설탕(1kg)과 위스키와 섞은 뒤 6일 후 발효조 투입
Priming시 Mandarin을 착즙한 것을 섞음 (50g/L) + 설탕 (4g/L)

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  • Last Updated: 2020-11-16 03:58 UTC