Imperial Myrtle Grove Stout - Beer Recipe - Brewer's Friend

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Imperial Myrtle Grove Stout

276 calories 23.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bradley Yates
Calories: 276 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Wednesday January 27th 2021
1.090
1.015
9.8%
89.8
49.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Maris Otter Pale7 kg Maris Otter Pale 38 3.75 80.5%
700 g Thomas Fawcett - Chocolate Malt700 g Chocolate Malt 32.2 420 8%
350 g Bairds - Crystal Malt 150350 g Crystal Malt 150 34 57 4%
350 g Simpsons - Brown Malt350 g Brown Malt 32 187.93 4%
300 g Simpsons - Amber Malt300 g Amber Malt 31.8 20.8 3.4%
8,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Artisan - Columbus (CTZ)50 g Columbus (CTZ) Hops Pellet 14 First Wort 0 min 75 62.5%
30 g Artisan - Columbus (CTZ)30 g Columbus (CTZ) Hops Pellet 14 Boil 10 min 14.83 37.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 15 min.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 144.6       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
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
26 L Mash Temperature 72 °C 66 °C 60 min
8 L Sparge until pre-boil volume of 25L Sparge 66 °C 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.7 L) 34.6
Mash volume with grains (equipment estimates 41.4 L) 40.3
Grain absorption losses -8.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Top off amount 0.8
Volume into fermentor 20.8
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Boil for 1 hour.
Liquor back once the boiling is done to reach correct size for fermentation.
Chill wort to 18 degrees celsius, measure OG and liquor back until it reaches intended OG on the recipe, then add yeast.
2 weeks fermenting.
2 weeks bottle conditioning.

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  • Last Updated: 2021-01-30 20:12 UTC