N.11 - Blood Eagle - Beer Recipe - Brewer's Friend

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N.11 - Blood Eagle

643 calories 52.1 g 500 ml
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 240 min
Batch Size: 2.265 liters (fermentor volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.137 (recipe based estimate)
Efficiency: 53.5% (brew house)
Calories: 643 calories (Per 500ml)
Carbs: 52.1 g (Per 500ml)
Created: Tuesday September 3rd 2024
1.137
1.022
15.0%
95.7
35.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg Thomas Fawcett - Golden Promise Pale Ale Malt1.4 kg Golden Promise Pale Ale Malt 36.8 2.65 83.8%
0.05 kg Thomas Fawcett - Chocolate Malt0.05 kg Chocolate Malt 32.2 420 3%
0.05 kg Thomas Fawcett - Crystal Malt0.05 kg Crystal Malt 33 61 3%
0.17 kg Cane Sugar0.17 kg Cane Sugar - (late boil kettle addition) 46 0 10.2%
1.67 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Challenger8 g Challenger Hops Pellet 7.72 Boil 180 min 95.66 100%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
4 g Citric acid Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Kveik Yeast M12
Amount:
4 Grams
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
20 - 40 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 8.2 g       Temp: 20 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
98.6 24 7 4 126.6 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L Infusion 70 °C 65 °C 60 min
6 L Batch Sparge 80 °C 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.4 L) 12.4
Mash volume with grains (equipment estimates 28.4 L) 13.4
Grain absorption losses -1.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 10
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -22.8
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 2.3
Volume into fermentor 2.3
Total: 12.4  
Equipment Profile Used: System Default
 
Notes

Wort repitched on yeast cake at 31°C
Sugar + 120 ml water added stepwise
Finished day 13

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  • Last Updated: 2024-10-02 19:41 UTC