Tostabirra Cake - Beer Recipe - Brewer's Friend

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Tostabirra Cake

324 calories 32.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.340 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 324 calories (Per 12oz)
Carbs: 32.2 g (Per 12oz)
Created: Wednesday October 28th 2020
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OG: 1.091 FG: 1.020 ABV: 9.3% IBU: 52

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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg Castle Malting - Château Pale Ale6.5 kg Château Pale Ale 38 3.4 78.3%
300 g Castle Malting - Château Biscuit300 g Château Biscuit 35 17 3.6%
500 g Castle Malting - Château Chocolat500 g Château Chocolat 38 488.1 6%
800 g Flaked Oats800 g Flaked Oats 33 2.2 9.6%
200 g Castle Malting - Château Crystal200 g Château Crystal 34.4 60.6 2.4%
8,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Hersbrucker100 g Hersbrucker Hops Pellet 2.3 Boil 60 min 22.55 64.5%
55 g Artisan - Fuggle (UK)55 g Fuggle (UK) Hops Pellet 5 Boil 60 min 26.97 35.5%
155 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
7.66 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
22 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29 L Infusion 68 °C 67 °C 75 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21.4 L) 34.2
Mash volume with grains (equipment estimates 26.9 L) 39.7
Grain absorption losses -8.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.2 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 5.7
Top off amount 14.3
Volume into fermentor 20
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

30/10/2020
Volum fermentador: 18L
Densitat inicial: 1095
Densitat final:1014

MACERADO 75'
Hemos añadido 2 paquetes de galletas tostarica y 4 Donuts de chocolate.

10' antes del final añadimos malta negra

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  • Last Updated: 2020-11-08 18:21 UTC