PopsPetrolium 16ABV - Beer Recipe - Brewer's Friend

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PopsPetrolium 16ABV

430 calories 44.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.116 (recipe based estimate)
Post Boil Gravity: 1.137 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Papini
Hop Utilization: 92%
Calories: 430 calories (Per 330ml)
Carbs: 44.5 g (Per 330ml)
Created: Friday October 23rd 2020
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OG: 1.108 FG: 1.018 ABV: 13.2% IBU: 55

1.137
1.036
15.6%
97.4
48.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg Bestmalz - BEST Pilsen12 kg BEST Pilsen 37 1.9 80%
1.75 kg Bestmalz - BEST Caramel Munich I1.75 kg BEST Caramel Munich I 34.5 35 11.7%
0.75 kg Bestmalz - BEST Special X0.75 kg BEST Special X 34.5 132.5 5%
0.25 kg Bestmalz - BEST Chocolate0.25 kg BEST Chocolate 34.5 337.82 1.7%
0.25 kg Bestmalz - BEST Roasted Barley0.25 kg BEST Roasted Barley 30 480 1.7%
15 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Summit50 g Summit Hops Pellet 18.5 Boil 50 min 92.22 50%
50 g Tettnanger50 g Tettnanger Hops Pellet 4.5 Boil 10 min 5.22 50%
100 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 tsp Whirlfloc Fining Boil 15 min.
3 tsp Yeast Nutrient Other Boil 15 min.
5 ml Enzima ultraflo Max Water Agt Mash 1 hr.
5.53 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 632 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 632 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 8 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
112.7 16.6 6 103.3 102 143
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L 1° Mash com 7,5kg Infusion -- 67 °C 60 min
Infusion -- 76 °C 15 min
2° Mash com 7,5kg Infusion -- 67 °C 60 min
-- 76 °C 15 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 51.8 L. Suggest reducing initial strike volume to 35.5 L and adding 6.4 L sparge/top-off. 41.9
Strike water volume (equipment estimates 47.8 L) 41.9
Mash volume with grains (equipment estimates 57.7 L) 51.8
Grain absorption losses -15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 26
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 20 L) 22
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 22 L) 20
Total: 41.9  
Equipment Profile Used: System Default
 
Notes

Relação BU/GU - 0,71

Adição dos sais e da enzima ultraflo max nos 35 litros de água.
Perfil da água para o estilo Russian Imperial Stout:
Cálcio - 50-75 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-150 mg/l
Sulfato - 50-150 mg/l
Alcalinidade Total - 120-200 ppm - Esperado 186
Alcalinidade Residual - 120-200 ppm - Esperado 96
PH 5,4 - Pós ajuste.

Relação sulfato/cloreto - 0,8 Balanceado

1° Mash com 7,5 kg por 60 minutos.
2° Com o mosto do 1° Mash e os 7,5kg restante dos grãos por 60 minutos.
Esperado aproximadamente: 26 litros na fervura.

Maltes tostados nos 20 minutos finais dos Mash.

Nutriente para levedura Yestamina bio4 - 3 capsulas nos 15 minutos finais da fervura.

Fermentação:
Inicial:
2 pacotes da levedura US-04.
Starter com 3,0L e 300g DME: 1,0M cells / mL / °P
Ápos 3 dias:
2 pacotes da Levedura T-58 - com hitratação.

1° Aeração do mosto por 2 horas após inoculação do fermento.
2° Aeração após 10 horas por 1 hora.

Fermentação:
1° fermento - 18°C por 2 dias ou atenuação de 75%
2° fermento - 18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 2 semanas.

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  • Last Updated: 2020-11-27 20:12 UTC