Mortalis Clone Attempt - 8.12.22 - Beer Recipe - Brewer's Friend

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Mortalis Clone Attempt - 8.12.22

504 calories 44.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.125 (recipe based estimate)
Post Boil Gravity: 1.150 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 504 calories (Per 12oz)
Carbs: 44.9 g (Per 12oz)
Created: Friday August 12th 2022
1.150
1.030
15.8%
45.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21.72 lb US - Pale 2-Row21.72 lb Pale 2-Row 37 1.8 57.3%
6.09 lb Flaked Oats6.09 lb Flaked Oats 33 2.2 16.1%
1.97 lb Caramel / Crystal 60L1.97 lb Caramel / Crystal 60L 34 60 5.2%
4.06 lb Munich - Light 10L4.06 lb Munich - Light 10L 33 10 10.7%
2.44 lb American - Midnight Wheat Malt2.44 lb Midnight Wheat Malt 33 550 6.4%
1.62 lb American - Roasted Barley1.62 lb Roasted Barley 33 300 4.3%
37.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Yakima Valley Hops - Fuggles0.35 oz Fuggles Hops Pellet 4.4 Mash 0 min 0.48 7.7%
0.20 oz Yakima Valley Hops - Fuggles0.2 oz Fuggles Hops Pellet 4.4 Boil 60 min 1.36 4.4%
1.25 oz Columbus1.25 oz Columbus Hops Leaf/Whole 15 Boil 60 min 26.41 27.5%
1 oz Columbus1 oz Columbus Hops Leaf/Whole 15 Boil 30 min 16.24 22%
1.75 oz Magnum1.75 oz Magnum Hops Pellet 11.1 Boil 1 min 1.3 38.5%
4.55 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 284 B cells required
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 284 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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 Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 15.52 gal (62.08 qt). Suggest reducing initial strike volume to 8.98 gal (35.92 qt) and adding 3.52 gal (14.08 qt) sparge/top-off. 12.5 50  
Strike water volume (equipment estimates 12.91 g | 51.6 qt) 12.5 50  
Mash volume with grains (equipment estimates 15.93 g | 63.7 qt) 15.52 62.1  
Grain absorption losses -4.74 -19  
Hops absorption losses (mash) -0.01 -0.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.91 g | 31.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 6.25 25  
Volume into fermentor 6.25 25  
Total: 12.5 50
Equipment Profile Used: System Default
 
Notes

Brew Day: 11/5/22

Yeast Starter:
None

Yeast Rehydration: https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/Y038TDSLPSBREWINGYEASTVERDANTENG85x111-1597784909567.pdf

https://www.lallemandbrewing.com/en/united-states/brewers-corner/brewing-tools/pitching-rate-calculator/

Yeast Pitch:
Original gravity: 1.150
Batch volume: 6.25 gallons
Temperature: 68f
RESULTS
Yeast needed: 31.9 grams
Pitch rate: 5.1 g/gal
11g packets required: 3 packets (2 Verdant and 1 Safale US-05) - would be 33 grams of yeast


Single Infusion, No Sparge (BIAB)
Mash Schedule
Strike grains with 9.4 gal of water at 173.5 °F.
Mash at 156 °F for 60 min.
Drain the grain bag into the mash water to make 7.5 gal wort.

Pitch 1 pack of Safale US-05 @ 64f after whirlpool for 3 days and then and 2 pack of Verdant IPA yeast @ 68f

CHECK THIS BEFORE DOING IT - based off of 7.5 gallons
↓ Gypsum: 0 g
↓ Epsom Salt: 0 g
↓ Canning/Other Salt: 0 g
↓ Calcium Chloride (dihydrate): 9.375 g (1.25 g/gallon)

Water Chemistry - Ion Levels
Ca+2 -
Mg+2 -
SO4-2 -
Na+ -
Cl- -

Post Boil Hydrometer Reading -
Brewhouse Efficiency -

Had a couple spillages and boil overs. Lost some water, so sparged and added water post boil. Prepare for this next time!!

Added (11/17/22) - 1.5oz of rum barrel chips that have been soaked in brandy and Kasama rum for 1 week.

Added (11/30/22) - 4.75oz of almond cookies from Bella's Bakery. Kept wood chips in as well.

Added (12/6/22) - 8oz of almond cookies from Bella's Bakery and soaked them in 1 oz of Wild Turkey 101 whiskey and .5 oz Kasama rum.

Added (12/8/22) - Almond cookies mixture and vanilla bean mixture to fermenter.

Kegged (12/15/22) - added two more vanilla beans

Adjuncts:
2 vanilla beans - kegged
almond cookies
rum barrel chips
brandy

Carb to 2.2-2.4 volumes. 42F @ 10 PSI = 2.21 volumes

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  • Last Updated: 2022-12-15 15:21 UTC