Suture 2021 - Beer Recipe - Brewer's Friend

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Suture 2021

285 calories 23.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 21.7 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 73% (ending kettle)
Source: CGariepy
Calories: 285 calories (Per 330ml)
Carbs: 23.6 g (Per 330ml)
Created: Friday November 19th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Golden Promise6 kg Golden Promise 37 3 63.5%
0.90 kg Briess - Roasted Barley0.9 kg Roasted Barley - (late boil kettle addition) 33.1 300 9.5%
0.80 kg United Kingdom - Brown0.8 kg Brown 32 65 8.5%
0.60 kg Candi Syrup - Belgian Candi Syrup - D-1800.6 kg Belgian Candi Syrup - D-180 - (late mash tun addition) 32 180 6.3%
0.60 kg United Kingdom - Chocolate0.6 kg Chocolate - (late mash tun addition) 34 425 6.3%
0.25 kg Flaked Oats0.25 kg Flaked Oats $ 0.00 / g
$ 0.00 		0 0 2.6%
0.30 kg United Kingdom - Black Patent0.3 kg Black Patent - (late boil kettle addition) 27 525 3.2%
9.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Centennial40 g Centennial Hops Pellet 10 Boil 60 min 38.89 42.1%
25 g Columbus25 g Columbus Hops Pellet 15 Boil 15 min 18.09 26.3%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 5 min 2.62 31.6%
95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 tsp Wyeast - Beer Nutrient Other Boil 15 min.
0.50 each Whirlfloc Water Agt Boil 15 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
7.50 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 482 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: MapleSyrup       Amount: 144.8 g       Temp: 18 °C       CO2 Level: 2.2 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
23 L Infusion 65 °C 65 °C 65 min
10 L Ajouter dans un sac les grains foncés Fly Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 25.8
Mash volume with grains 31.5
Grain absorption losses -8.6
Remaining sparge water volume 7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 30.7 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 15 L) 21.7
Estimated amount in fermentor 21.7
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Pas de starter

Masher les grains clairs (golden promise, avoine et brown) normal.
Mettre les grains foncés (roasted barley, black patent, chocolate) dans le GF pendant le sparge, pour un total de 15 minutes, en montant graduellement la température.

Mettre le Candi syrup à 15 minutes restantes du boil.

Fermenter x 5 jours à 18C
Jour 5 : monter à 22 pour diacetyl rest.

Jour 15 : transférer en tourie pour maturation.

Jour 90 : Ajouter copeaux de chêne au bourbon

Jour 102 : Mettre en bouteille avec 150g de sirop d'érable

Maturer minimum 6 mois.

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  • Last Updated: 2024-04-04 16:08 UTC