Salty Salmiakki Imperial Stout - Beer Recipe - Brewer's Friend

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Salty Salmiakki Imperial Stout

363 calories 54.2 g 12 oz
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Beer Stats
Method: Extract
Style: Imperial Stout
Boil Time: 100 min
Batch Size: 20.7 liters (fermentor volume)
Pre Boil Size: 26.87 liters
Post Boil Size: 20.7 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 77% (steeping grains only)
Source: Jari Tyrväinen
Calories: 363 calories (Per 12oz)
Carbs: 54.2 g (Per 12oz)
Created: Sunday November 10th 2024
1.105
1.050
8.2%
49.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg Viking - Pilsner Malt4.7 kg Pilsner Malt 37 1.9 49%
2 kg Viking - Caramel 1002 kg Caramel 100 35 50.8 20.8%
700 g Maltodextrin700 g Maltodextrin - (late boil kettle addition) 39 0 7.3%
500 g Flaked Oats500 g Flaked Oats 33 2.2 5.2%
30 g Cane Sugar30 g Cane Sugar - (late boil kettle addition) 46 0 0.3%
1 kg Pehkola Chit Malt - FI - Pehkola Chit Malt - Finland - Chit Malt1 kg FI - Pehkola Chit Malt - Finland - Chit Malt 31 1.3 10.4%
470 g Viking - FI - Viking - Chocolate Light470 g FI - Viking - Chocolate Light - (late boil kettle addition) 32 400 4.9%
200 g Viking - FI - Viking - Dark Chocolate Malt200 g FI - Viking - Dark Chocolate Malt - (late boil kettle addition) 30.8 800 2.1%
9,600 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g El Dorado30 g El Dorado Hops Pellet 15.7 Boil at 100 °C 75 min 49.56 100%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Baking Soda Water Agt Mash 1 hr.
5 ml Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 1 hr.
12 g Citric acid Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
10 g Fermaid K Other Boil 10 min.
10 g Irish Moss Fining Boil 10 min.
40 g Raw Liquorice powder Flavor Primary 28 days
10 g Ammonium chloride Flavor Primary 28 days
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
62%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 515 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.95 bar       Temp: 10 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Liquorice Stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 4 60 100 75 90
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion 70 °C 70 °C 70 min
10 L Sparge 78 °C 78 °C 30 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 35.8 L) 33.3
Mash volume with grains (equipment estimates 35.8 L) 38.1
Grain absorption losses (steeping) -7.2
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 29.4 L) 26.9
Volume increase from sugar/extract (late additions) 1
Boil off losses -9.5
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 20.7
Going into fermentor 20.7
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

Starter: 2.5l, gravity 1.040, 275g DME, 2 packets Nottingham High Performance Ale Yeast

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  • Last Updated: 2025-01-29 22:12 UTC