Imperial Stout - Beer Recipe - Brewer's Friend

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Imperial Stout

245 calories 24.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 107.93 liters
Post Boil Size: 101.5 liters
Pre Boil Gravity: 18.1 °P (recipe based estimate)
Post Boil Gravity: 19.2 °P (recipe based estimate)
Efficiency: 64% (brew house)
Source: cofradía homebrew club
Calories: 245 calories (Per 330ml)
Carbs: 24.1 g (Per 330ml)
Created: Wednesday December 22nd 2021
19.2 °P
4.6 °P
8.0%
60.2
38.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 kg Franco-Belges - Pilsen Malt25 kg Pilsen Malt 39 1.7 61%
3 kg Flaked Oats3 kg Flaked Oats 33 2.2 7.3%
2 kg The Swaen - Blackswaen Honey Biscuit2 kg Blackswaen Honey Biscuit 37 30 4.9%
2 kg The Swaen - GoldSwaen Brown Supreme2 kg GoldSwaen Brown Supreme 34 113 4.9%
3 kg The Swaen - Goldswaen light3 kg Goldswaen light 35 10 7.3%
2 kg The Swaen - GoldSwaen Munich Light2 kg GoldSwaen Munich Light 36.8 30 4.9%
1 kg Briess - Blackprinz Malt1 kg Blackprinz Malt - (late boil kettle addition) 25 500 2.4%
1 kg The Swaen - Blackswaen Chocolate W1 kg Blackswaen Chocolate W - (late boil kettle addition) 35.8 350 2.4%
2 kg American - Caramel / Crystal 40L2 kg Caramel / Crystal 40L 34 40 4.9%
41 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g CTZ150 g CTZ Hops Pellet 15.5 First Wort 0 min 51.97 33.3%
300 g Styrian Goldings300 g Styrian Goldings Hops Pellet 5.5 Whirlpool 0 min 8.25 66.7%
450 g / $ 0.00
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
5 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 672 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 514.8 g       Temp: 24 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
15 g — Baking Soda (NaHCO3) — Macerado
15 g — Calcium Chloride (CaCl2) — Macerado
0.9 g — Epsom Salt (MgSO4) — Macerado
8.45 g — Gypsum (CaSO4) — Macerado
7.45 g — Gypsum (CaSO4) — Lavado de granos
11 g — Baking Soda (NaHCO3) — Lavado de granos
13g — Calcium Chloride (CaCl2) — Lavado de granos
0.8 g — Epsom Salt (MgSO4) — Lavado de granos
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
49.5 L Infusion 79 °C 69 °C 60 min
60 L Sparge 80 °C 75 °C --
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 107.95 L. Suggest reducing initial water volume to 45.4 L and adding 62.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 88.56 L. Suggest reducing strike water volume to 18.34 L and adding 43.16 L sparge/top-off. 61.5
Strike water volume at mash thickness of 1.5 L/kg 61.5
Mash volume with grains 88.6
Grain absorption losses -41
Remaining sparge water volume (equipment estimates 88.4 L) 88.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 108 L) 107.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 101.5
Hops absorption losses (whirlpool, hop stand) -1.5
Going into fermentor 100
Total: 149.8  
Equipment Profile Used: System Default
 
Notes

notas:

-idealmente trataremos de que el agua del liquor tank tenga un PH de 5.8
-el PH del mash deberá rondar entre los 5.2-5.4
-las maltas tostadas se agregaran al final del mash out, por lo tanto no disminuirán el PH
-el agua del mash out también debe ser tratada con sales

5ml de extracto de café macerado X 20lts cerveza al embotellar
5ml de extracto de cacao macerado x 20lts cerveza al embotellar

nota: el color no quedó negro debido a la adición tardía de maltas, aumentar malta black en la siguiente
**actualización: se agregó la malta 15 min antes del lavado lo cual aumentó el color, a la espera de percibir la astringencia.

nota 2: la avena debe ir horneada 30 min a 170°c
en el segundo lote se va a aumentar cacao en extracción

nota 3: la american caramel L40 es la malta de Alfredo Anaya presacarificada L45

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  • Last Updated: 2022-07-15 02:54 UTC