BA stout base recipe - Beer Recipe - Brewer's Friend

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BA stout base recipe

411 calories 43 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 32 liters (ending kettle volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 52% (ending kettle)
Calories: 411 calories (Per 330ml)
Carbs: 43 g (Per 330ml)
Created: Saturday January 30th 2021
1.131
1.035
12.6%
79.7
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 kg Crisp Malting - Extra Pale Ale Malt13 kg Extra Pale Ale Malt 38 1.7 50.8%
3.50 kg Crisp Malting - Flaked Torrified Oats3.5 kg Flaked Torrified Oats 33 3.2 13.7%
3 kg Crisp Malting - Pale Wheat Malt3 kg Pale Wheat Malt 38.7 2 11.7%
1 kg Belgian Candi Sugar - Dark (275L)1 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 3.9%
1.70 kg Crisp Malting - Brown Malt1.7 kg Brown Malt 32.7 65 6.6%
1.70 kg Crisp Malting - Chocolate Malt1.7 kg Chocolate Malt 32.66 450 6.6%
1.70 kg Crisp Malting - Pale Chocolate1.7 kg Pale Chocolate 32.7 220 6.6%
25.60 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
130 g Magnum130 g Magnum Hops Pellet 11 Boil 90 min 79.65 100%
130 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
0.02 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 340 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
49.2 L Strike 78 °C 67 °C 90 min
20 L Batch Sparge -- 75 °C --
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 65.44 L. Suggest reducing initial water volume to 29.16 L and adding 20.04 L sparge/top-off. 49.2
Strike water volume at mash thickness of 2 L/kg 49.2
Mash volume with grains 65.4
Grain absorption losses -24.6
Remaining sparge water volume 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40.5 L) 40
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 31.5 L) 32
Estimated amount in fermentor 32
Total: 65.5  
Equipment Profile Used: System Default
"BA stout base recipe" Imperial Stout beer recipe by Brewer #316471. All Grain, ABV 12.57%, IBU 79.65, SRM 50, Fermentables: (Extra Pale Ale Malt, Flaked Torrified Oats, Pale Wheat Malt, Belgian Candi Sugar - Dark (275L), Brown Malt, Chocolate Malt, Pale Chocolate) Hops: (Magnum) Other: (Calcium Chloride (dihydrate))
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  • Last Updated: 2021-02-25 15:41 UTC