Imperial Stout CCC - Beer Recipe - Brewer's Friend

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Imperial Stout CCC

345 calories 38.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.28 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Carlos CRisostomo
Calories: 345 calories (Per 330ml)
Carbs: 38.8 g (Per 330ml)
Created: Saturday November 7th 2020
1.110
1.033
10.1%
42.2
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.90 kg United Kingdom - Maris Otter Pale5.9 kg Maris Otter Pale 38 3.75 59.6%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 8.1%
0.90 kg Ireks - Chocolate0.9 kg Chocolate - (late mash tun addition) 32.2 340 9.1%
0.45 kg Proximity - Crystal Wheat0.45 kg Crystal Wheat - (late mash tun addition) 34.5 60 4.5%
0.45 kg Weyermann - Caramunich Type 30.45 kg Caramunich Type 3 - (late mash tun addition) 34 57 4.5%
1 kg Maltodextrin1 kg Maltodextrin - (late boil kettle addition) 39 0 10.1%
0.40 kg Patagonia - Black Pearl0.4 kg Black Pearl 29.9 340 4%
9.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Nugget55 g Nugget Hops Leaf/Whole 14 Boil 15 min 42.23 100%
55 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
22 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 389 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 73.5 g       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.53 L Infusion 75 °C 67 °C 60 min
3 L Fly Sparge 85 °C 67 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 26.7
Mash volume with grains 32.6
Grain absorption losses -8.9
Remaining sparge water volume (equipment estimates 8.4 L) 8.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.3 L) 25.3
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 35.1  
Equipment Profile Used: System Default
 
Notes

macerado en frio 1.5L
carafa 2 200g
malta chocolate 200g
roasted barley 125g

12 hrs en frio en heladera
3 lt de agua

cascara de cacao
macerado 60 min agua 75 grados-t final 67 grados ph 5.5-8L
oat malt 0.2k
malta pale 2.2k
melanoidyn 0.2k

agua ph 5.5
ultimo 20 min de macerado se agrega macerado en frio
en recirculado 50 gr cascarilla de cacao y macerado en frio
sparge agragar completar a 12L ph 5.5- 80 grados C
hervido
kent 15g x 60m
kent 15g x 15m
cacao polvo 20g x 15m
chocolate 20g al final
lactosa 200g min 45
1ra fermentacion
mosto cocinado y enfriado se adiciona levadura y oxigenado se S05 fermentis 2 sobre

cascara cacao
2da fermentacion en frio 1 semana
se adiciona el macerado de cascara de cacao macerado

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  • Last Updated: 2023-09-01 16:43 UTC