Imperial stout 2 - Beer Recipe - Brewer's Friend

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Imperial stout 2

283 calories 29.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 240 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 75 liters
Post Boil Size: 47 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 74.7% (brew house)
Source: Scotia
Calories: 283 calories (Per 330ml)
Carbs: 29.8 g (Per 330ml)
Created: Friday March 3rd 2023
1.091
1.024
8.8%
49.0
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
310 g United Kingdom - Extra Dark Crystal 160L310 g Extra Dark Crystal 160L 33 160 1.5%
320 g Belgian - Special B320 g Special B 34 115 1.5%
270 g BA Malt - Caramelo 120270 g Caramelo 120 34 120 1.3%
500 g Weyermann - Special W500 g Special W 33.6 115 2.3%
500 g Bestmalz - BEST Special X500 g BEST Special X 34.5 132.5 2.3%
400 g German - CaraMunich III400 g CaraMunich III 34 57 1.9%
6 kg BA Malt - Vienna6 kg Vienna 38 5 28.2%
6.50 kg Patagonia - Pilsen6.5 kg Pilsen 34 2 30.5%
4 kg BSG - Perla Negra4 kg Perla Negra - (late boil kettle addition) 32 340 18.8%
500 g Rolled Oats500 g Rolled Oats 33 2.2 2.3%
2 kg Brown Sugar2 kg Brown Sugar - (late boil kettle addition) 45 15 9.4%
21,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops Pellet 15 First Wort 0 min 41.98 80%
10 g Centennial10 g Centennial Hops Pellet 10 First Wort 0 min 7 20%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Chalk Water Agt Mash 1 hr.
14 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
9 g Citric acid Water Agt Mash 1 hr.
4 g Citric acid Water Agt Sparge 1 hr.
500 g cascarilla de cacao Flavor Mash 90 min.
500 g cascarilla de cacao Flavor Boil 200 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
55 Grams
Cost:
Attenuation (custom):
68%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 981 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38.6 L Strike 78 °C 68 °C 90 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 68.05 L. Suggest reducing initial water volume to 44.15 L and adding 22.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.34 L. Suggest reducing strike water volume to 32.66 L and adding 5.94 L sparge/top-off. 38.6
Strike water volume at mash thickness of 2 L/kg 38.6
Mash volume with grains 51.3
Grain absorption losses -19.3
Remaining sparge water volume (equipment estimates 48.4 L) 56.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 66.8 L) 75
Volume increase from sugar/extract (late additions) 1.2
Boil off losses -22.8
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 45 L) 47
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 47 L) 45
Total: 95.2  
Equipment Profile Used: System Default
 
Notes

Coldbrew 4 kilos perla negra. 12 litros de agua. se sube el ph a 5.4 agregando 20 gramos de bicarbonato de sodio.

Densidad coldbrew 1075
Ph. 5.4

500 gramos cascarilla de cacao en macerado
500 en hervor

Ph post hervor 4.9

=(15/03)= 2 kilos de frambuesas al día 11 de fermentación. 3 gramos mas de levadura. densidad 1026.
densidad de frambuesa 1050.
36 litros. 3 bares. 10 min. 30 seg. 0 grados

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  • Last Updated: 2023-06-08 19:29 UTC