Mandarin Chocolate pastry imperial stout ver.2 - Beer Recipe - Brewer's Friend

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Mandarin Chocolate pastry imperial stout ver.2

395 calories 61.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 46% (brew house)
Calories: 395 calories (Per 330ml)
Carbs: 61.4 g (Per 330ml)
Created: Thursday March 25th 2021
1.122
1.062
7.8%
97.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Briess - Pilsen Malt 2-Row4 kg Pilsen Malt 2-Row 37 1.2 53.3%
0.30 kg Briess - Chocolate0.3 kg Chocolate 25 350 4%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 13.3%
0.50 kg Briess - Caramel Malt - 120L0.5 kg Caramel Malt - 120L 34.5 120 6.7%
0.20 kg American - Black Malt0.2 kg Black Malt 28 500 2.7%
0.50 kg Briess - Dark Chocolate Malt0.5 kg Dark Chocolate Malt 33 420 6.7%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) 41 1 13.3%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Ekuanot5 g Ekuanot Hops Pellet 14.25 Boil 60 min 16.4 3.6%
50 g Ekuanot50 g Ekuanot Hops Pellet 14.25 Boil 15 min 81.39 35.7%
85 g Ekuanot85 g Ekuanot Hops Pellet 14.25 Boil 0 min 60.7%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
45 g Oak chips Flavor Secondary 10 days
250 g CACAO NIBS Flavor Secondary 10 days
2.50 kg mandarin Flavor Secondary 10 days
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
2 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 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
10.35 L Strike 72 °C 72 °C 120 min
13 L Fly Sparge 78 °C 78 °C --
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 72 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 9.8
Mash volume with grains 14
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 19.1 L) 17
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 22.1 L) 20
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 10
Going into fermentor 10
Total: 26.7  
Equipment Profile Used: System Default
 
Notes

귤 2.5kg을 다져서 발효 시작 3일 후 투입
프렌치 오크칩(45g)+카카오닙스(250g)를
다크럼(디플로마티코 만투아노 200ml)와 2주 접촉 후 발효조 투입
총 2주 발효
오렌지 원액+럼 선택사항 이건 일단 맛을 보고 정하는걸로

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  • Last Updated: 2021-04-30 04:06 UTC