Swing The Axe - Beer Recipe - Brewer's Friend

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Swing The Axe

291 calories 28.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 67% (brew house)
Source: FRLinux
Calories: 291 calories (Per 330ml)
Carbs: 28.1 g (Per 330ml)
Created: Saturday April 24th 2021
1.094
1.021
9.7%
24.7
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 62.8%
0.50 kg United Kingdom - Dark Crystal 80L0.5 kg Dark Crystal 80L 33 80 5.2%
1 kg United Kingdom - Chocolate1 kg Chocolate 34 425 10.5%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 5.2%
1 kg Munich - Light 10L1 kg Munich - Light 10L 33 10 10.5%
0.25 kg Briess - Carapils Malt0.25 kg Carapils Malt 34.5 1.5 2.6%
0.30 kg Brown Sugar0.3 kg Brown Sugar 45 15 3.1%
9.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Chinook20 g Chinook Hops Pellet 13 Boil 60 min 24.13 50%
20 g First Gold20 g First Gold Hops Pellet 7.5 Aroma 1 min 0.6 50%
40 g / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
- Same
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
25 L Mash in Strike -- 66 °C 70 min
Mash out Decoction -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 33.8
Mash volume with grains 39.9
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 6 L) 1.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 29.8 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 35  
Equipment Profile Used: System Default
 
Notes

Substituted dark crystal 80L for crystal 225 EBC

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  • Public: Yup, Shared
  • Last Updated: 2021-10-03 15:56 UTC