Torp Stout - Beer Recipe - Brewer's Friend

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Torp Stout

378 calories 29.2 g 0.5 L
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.28 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Kevin
Calories: 378 calories (Per 0.5L)
Carbs: 29.2 g (Per 0.5L)
Created: Tuesday February 27th 2024
1.082
1.011
9.3%
76.5
37.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Thomas Fawcett - Maris Otter Pale Ale Malt5 kg Maris Otter Pale Ale Malt 38 2.65 63.7%
0.35 kg Bestmalz - BEST Black Malt eXtra0.35 kg BEST Black Malt eXtra 30 500 4.5%
0.65 kg Castle Malting - Château Cafe0.65 kg Château Cafe 35 176.8 8.3%
0.35 kg Flaked Barley0.35 kg Flaked Barley 32 2.2 4.5%
1.50 kg Cane Sugar1.5 kg Cane Sugar 46 0 19.1%
7.85 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 6.8 Boil 60 min 19.77 25%
30 g Nugget30 g Nugget Hops Pellet 11.7 Boil 60 min 34.01 25%
15 g Cascade15 g Cascade Hops Pellet 7.1 Boil 10 min 3.74 12.5%
15 g Amarillo15 g Amarillo Hops Pellet 14 Boil 10 min 7.38 12.5%
30 g Artisan - Fuggle (UK)30 g Fuggle (UK) Hops Pellet 4 Boil 60 min 11.63 25%
120 g / kr 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
11.50 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 159 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 109 g       Temp: 22 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.6 L) 35.6
Mash volume with grains (equipment estimates 39.8 L) 39.8
Grain absorption losses -6.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 29.3 L) 29.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 23
Volume into fermentor 23
Total: 35.6  
Equipment Profile Used: System Default
"Torp Stout" Russian Imperial Stout beer recipe by Kevin. BIAB, ABV 9.27%, IBU 76.53, SRM 37.56, Fermentables: (Maris Otter Pale Ale Malt, BEST Black Malt eXtra, Château Cafe, Flaked Barley, Cane Sugar) Hops: (East Kent Goldings, Nugget, Cascade, Amarillo, Fuggle (UK))
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  • Public: Yup, Shared
  • Last Updated: 2024-03-26 22:02 UTC