So-Viet Imperial Stout - Beer Recipe - Brewer's Friend

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So-Viet Imperial Stout

295 calories 40.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 295 calories (Per 330ml)
Carbs: 40.1 g (Per 330ml)
Created: Wednesday December 1st 2021
1.093
1.038
7.3%
36.7
42.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg Barrett Burston - Pale Malt3.7 kg Pale Malt 37 2 54.4%
0.50 kg Barrett Burston - Roasted Barley0.5 kg Roasted Barley 34.5 340 7.4%
0.25 kg Barrett Burston - Dark Munich Malt0.25 kg Dark Munich Malt 35 10 3.7%
0.25 kg Barrett Burston - Munich Malt0.25 kg Munich Malt 35 7.7 3.7%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 7.4%
0.60 kg Rolled Oats0.6 kg Rolled Oats 33 2.2 8.8%
0.40 kg Barrett Burston - Chocolate Malt0.4 kg Chocolate Malt 34.5 169.19 5.9%
0.30 kg Gladfield - Medium Crystal Malt0.3 kg Medium Crystal Malt 35.4 56.35 4.4%
0.30 kg Weyermann - Carafoam0.3 kg Carafoam 34.5 2.2 4.4%
6.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 60 min 36.7 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 L Coffee Flavor Kegging 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
2 Each
Cost:
Attenuation (custom):
67%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.14 bar       Temp: 3 °C       CO2 Level: 1.65 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 23
Mash volume with grains 27.2
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 6.7 L) 5.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 22.8 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 17
Going into fermentor 17
Total: 28.9  
Equipment Profile Used: System Default
"So-Viet Imperial Stout" Experimental Beer recipe by g00dzy. All Grain, ABV 7.32%, IBU 36.7, SRM 42.49, Fermentables: (Pale Malt, Roasted Barley, Dark Munich Malt, Munich Malt, Lactose (Milk Sugar), Rolled Oats, Chocolate Malt, Medium Crystal Malt, Carafoam) Hops: (Magnum) Other: (Coffee)
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  • Public: Yup, Shared
  • Last Updated: 2021-12-01 00:27 UTC