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

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Salty Salmiakki Imperial Stout

310 calories 36.8 g 12 oz
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Beer Stats
Method: Extract
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30.67 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Jari Tyrväinen
Calories: 310 calories (Per 12oz)
Carbs: 36.8 g (Per 12oz)
Created: Sunday November 10th 2024
1.092
1.030
8.9%
50.4
45.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Viking - Pilsner Malt5 kg Pilsner Malt 37 1.9 51%
2 kg Viking - Caramel 1002 kg Caramel 100 35 50.8 20.4%
600 g Maltodextrin600 g Maltodextrin 39 0 6.1%
400 g Finland - Chocolate Malt400 g Chocolate Malt - (late boil kettle addition) 31 338 4.1%
400 g Viking - Dark Chocolate Malt400 g Dark Chocolate Malt - (late boil kettle addition) 30.8 325 4.1%
400 g Flaked Oats400 g Flaked Oats 33 2.2 4.1%
1 kg Pehkola Chit Malt - FI - Pehkola Chit Malt - Finland - Chit Malt1 kg FI - Pehkola Chit Malt - Finland - Chit Malt 23 1.4 10.2%
9,800 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 90 min 50.42 100%
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.
6 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.
20 g Liquorice root Flavor Boil 15 min.
10 g Fermaid K Other Boil 10 min.
15 g Irish Moss Fining Boil 10 min.
40 g Raw Liquorice powder Flavor Secondary 7 days
10 g Ammonium chloride Flavor Secondary 7 days
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
3 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 484 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
23 L Infusion 70 °C 70 °C 60 min
15 L Sparge 78 °C 78 °C 15 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 39.5 L) 39.5
Mash volume with grains (equipment estimates 39.5 L) 45.5
Grain absorption losses (steeping) -9.2
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 30.7 L) 30.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 22
Going into fermentor 22
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: 39.5  
Equipment Profile Used: System Default
 
Notes

Starter: 2.4l, gravity 1.036, 3 packets Nottingham High Performance Ale Yeast

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  • Last Updated: 2024-11-17 22:36 UTC