Motorolie clone Imperial Stout - Beer Recipe - Brewer's Friend

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Motorolie clone Imperial Stout

351 calories 32.7 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Benjamin Meyer
Calories: 351 calories (Per 330ml)
Carbs: 32.7 g (Per 330ml)
Created: Wednesday December 9th 2020
1.113
1.024
11.7%
55.6
50.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Munich3.5 kg Munich 37 6 39.8%
0.80 kg Weyermann - Carafa Special Type 1 0.8 kg Carafa Special Type 1 29.9 340 9.1%
0.80 kg German - Chocolate Rye0.8 kg Chocolate Rye 31 240 9.1%
0.40 kg American - Roasted Barley0.4 kg Roasted Barley 33 300 4.5%
0.40 kg German - CaraAroma0.4 kg CaraAroma 34 130 4.5%
0.40 kg Flaked Barley0.4 kg Flaked Barley 32 2.2 4.5%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 5.7%
1 kg Dry Malt Extract - Amber1 kg Dry Malt Extract - Amber - (late boil kettle addition) 42 10 11.4%
1 kg Belgian Candi Sugar - Amber/Brown (60L)1 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 11.4%
8.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Boil 60 min 55.59 100%
50 g / $ 0.00
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Burgdorf, Bern, Switzerland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 10.2
Mash volume with grains 14.7
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 20.1 L) 20.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.6 L) 23
Volume increase from sugar/extract (late additions) 1.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18
Going into fermentor 18
Total: 30.7  
Equipment Profile Used: System Default
 
Notes
  • Add dry malt extract at first wirth.
  • Add candi sugar @5 minutes left in the boil
  • Ferment arount 30 degrees celsius
  • After 5-7 days of primary fermentation rack onto previously Bourbon soaked oak chips/chunks for secondary fermentation for at least 1 month. The more light toast the oak chips have the more vanilla flavour. Medium toast gives some sort of chocolaty flavour and heavy toast gives roasty/smoky flavours.

    Version 1:
  • 100ml of Wild Turkey Bourbon
  • 100 gramms chips medium toast
  • 80 gramms cubes light toast
  • 3 Weeks of secondary fermentation until the beer was racked into a keg for carbonation and further development (3 weeks or so)
  • Then filled into bottles and capped on foam.
  • The taste of the bourbon is very minimal, as are the oak flavours. But it's VERY well balanced!
    https://untappd.com/b/hebrews-brewery-ghetto-gospel/4231993
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  • Public: Yup, Shared
  • Last Updated: 2021-03-26 12:37 UTC