Suture 2022 - Beer Recipe - Brewer's Friend

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Suture 2022

310 calories 25.4 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: 23.5 liters
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: CGariepy
Calories: 310 calories (Per 330ml)
Carbs: 25.4 g (Per 330ml)
Created: Thursday November 10th 2022
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1.101
1.016
11.1%
50.1
50.0
5.6
11.76
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Simpsons - Finest Pale Ale Maris Otter6 kg Finest Pale Ale Maris Otter $ 1.96 / kg
$ 11.76 		37 2.6 57.7%
0.80 kg American - Roasted Barley0.8 kg Roasted Barley - (late boil kettle addition) 33 300 7.7%
0.70 kg United Kingdom - Brown0.7 kg Brown 32 65 6.7%
0.60 kg Belgian Candi Sugar - Dark (275L)0.6 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 5.8%
0.50 kg Gambrinus - Munich - Light 10L0.5 kg Munich - Light 10L 37.3 10 4.8%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 4.8%
0.50 kg American - Chocolate0.5 kg Chocolate - (late boil kettle addition) 29 350 4.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 4.8%
0.30 kg United Kingdom - Black Patent0.3 kg Black Patent - (late mash tun addition) 27 525 2.9%
10.40 kg / $ 11.76
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Chinook30 g Chinook Hops Pellet 13 Boil 60 min 31.84 33.3%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 15 min 6.08 33.3%
30 g Centennial30 g Centennial Hops Pellet 10 Boil 15 min 12.15 33.3%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
15 ml Phosphoric acid Water Agt Sparge 1 hr.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1 tsp Irish Moss Water Agt Boil 10 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 182 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 164 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
22 L Infusion 65 °C 65 °C 60 min
12 L Fly Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 29.4
Mash volume with grains 35.9
Grain absorption losses -9.8
Remaining sparge water volume 4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.3 L) 23.5
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 14.9 L) 21.7
Estimated amount in fermentor 21.7
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

EDIT
Changements :

  1. COLD STEEP des grains foncés pour 24h avant
  2. Ajout de Munich et de Carapils : pour augmenter le corps
  3. Changement de levure pour la Verdant : ajout d'une petite touche d'esters


    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 30 : Ajouter copeaux de chêne au bourbon

    Jour 40 : Mettre en bouteille avec Xgde DME

    Maturer minimum 6 mois.
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  • Last Updated: 2024-04-04 16:08 UTC