Samael the Destroyer - Beer Recipe - Brewer's Friend

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Samael the Destroyer

448 calories 39.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.107 (recipe based estimate)
Post Boil Gravity: 1.134 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Robert B
Calories: 448 calories (Per 12oz)
Carbs: 39.6 g (Per 12oz)
Created: Saturday November 13th 2021
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1.134
1.026
14.2%
81.4
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 5.7%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 4.8%
1.75 lb American - Chocolate1.75 lb Chocolate 29 350 6.7%
18 lb United Kingdom - Golden Promise18 lb Golden Promise 37 3 68.8%
0.40 lb American - Roasted Barley0.4 lb Roasted Barley 33 300 1.5%
2 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)2 lb Belgian Candi Syrup - Dark (80L) 32 80 7.6%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 1.9%
0.75 lb United Kingdom - Coffee Malt0.75 lb Coffee Malt 36 150 2.9%
26.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 34.11 33.3%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 17.74 33.3%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 29.57 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Bourbon Flavor Secondary 4 days
2 oz Oak cubes - medium Flavor Secondary 4 days
1 oz Vanilla Extract (bourbon) Flavor Bottling 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 oz Chicory Flavor Secondary 20 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 733 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 4 oz       CO2 Level: 2.3 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Temperature -- 151 °F 55 min
0.5 gal Sparge -- 165 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.55 30.2  
Mash volume with grains 9.48 37.9  
Grain absorption losses -3.02 -12.1  
Remaining sparge water volume (equipment estimates 2.16 g | 8.6 qt) 1.8 7.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.34 37.4
Equipment Profile Used: System Default
 
Notes

Sanitize 3 oz of roasted oak chips in 8 oz of bourbon and add 4 days into fermentation.

Leave wood chips in for 2 weeks and move to brite tank (secondary fermenter).

On bottling day, rack in 1 oz (2 tablespoons) of vanilla extract.

Tip - if you don't want to measure the sugar, 1 lb of sugar is equal to two cups.

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  • Last Updated: 2024-10-13 21:34 UTC