Salted Caramel Imperial Stout - Beer Recipe - Brewer's Friend

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Salted Caramel Imperial Stout

264 calories 27.6 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: 28 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 264 calories (Per 330ml)
Carbs: 27.6 g (Per 330ml)
Created: Thursday March 17th 2022
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Stout

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OG: 1.088 FG: 1.020 ABV: 8.9% IBU: 56

1.085
1.022
8.4%
50.6
38.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Bairds - Scottish Ale Malt3 kg Scottish Ale Malt 40 1.8 38.7%
1 kg The Swaen - PlatinumSwaen Salty Caramel Malt1 kg PlatinumSwaen Salty Caramel Malt 30 10 12.9%
1 kg The Swaen - Swaen Vienna1 kg Swaen Vienna 36.8 4.5 12.9%
0.50 kg Brown Sugar0.5 kg Brown Sugar - (late boil kettle addition) 45 15 6.5%
0.50 kg The Swaen - GoldSwaen Aroma0.5 kg GoldSwaen Aroma 34 150 6.5%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.5%
0.30 kg Weyermann - Caramunich Type 30.3 kg Caramunich Type 3 34 57 3.9%
0.30 kg Flaked Barley0.3 kg Flaked Barley 32 2.2 3.9%
0.30 kg The Swaen - WhiteSwaen Classic0.3 kg WhiteSwaen Classic 37.7 2 3.9%
0.20 kg Bairds - Chocolate Malt0.2 kg Chocolate Malt 31 500 2.6%
0.15 kg Weyermann - Roasted Barley0.15 kg Roasted Barley 29.9 432 1.9%
7.75 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Columbus33 g Columbus Hops Pellet 12 Boil 90 min 50.62 100%
33 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Diammonium Phosphate (DAP) Other Boil 10 min.
2 tsp Five Star Chemicals - Super Moss Fining Boil 0 min.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 126.3 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Boussac Tap
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
28 L Steeping 63 °C 63 °C 45 min
Steeping 63 °C 68 °C 10 min
Steeping 68 °C 78 °C 10 min
Strike 67 °C 67 °C 60 min
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 24.6
Mash volume with grains (equipment estimates 28.1 L) 29.1
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 11.1 L) 11
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 28
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Top off amount 1
Going into fermentor 21
Total: 35.7  
Equipment Profile Used: System Default
"Salted Caramel Imperial Stout" Imperial Stout beer recipe by Brewer #334783. All Grain, ABV 8.37%, IBU 50.62, SRM 38.35, Fermentables: (Scottish Ale Malt, PlatinumSwaen Salty Caramel Malt, Swaen Vienna, Brown Sugar, GoldSwaen Aroma, Lactose (Milk Sugar), Caramunich Type 3, Flaked Barley, WhiteSwaen Classic, Chocolate Malt, Roasted Barley) Hops: (Columbus) Other: (Diammonium Phosphate (DAP), Super Moss)
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  • Public: Yup, Shared
  • Last Updated: 2022-03-17 17:03 UTC