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

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Salty Salmiakki Imperial Stout

390 calories 46.3 g 12 oz
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Beer Stats
Method: Extract
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.08 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.115 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Jari Tyrväinen
Calories: 390 calories (Per 12oz)
Carbs: 46.3 g (Per 12oz)
Created: Sunday November 10th 2024
1.115
1.038
11.6%
50.4
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Viking - Pilsner Malt6 kg Pilsner Malt 37 1.9 54.1%
2 kg Viking - Caramel 1002 kg Caramel 100 35 50.8 18%
700 g Maltodextrin700 g Maltodextrin - (late boil kettle addition) 39 0 6.3%
500 g Finland - Chocolate Malt500 g Chocolate Malt - (late boil kettle addition) 31 338 4.5%
400 g Viking - Dark Chocolate Malt400 g Dark Chocolate Malt - (late boil kettle addition) 30.8 325 3.6%
500 g Flaked Oats500 g Flaked Oats 33 2.2 4.5%
1 kg Pehkola Chit Malt - FI - Pehkola Chit Malt - Finland - Chit Malt1 kg FI - Pehkola Chit Malt - Finland - Chit Malt 23 1.4 9%
11,100 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 50.38 100%
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.
15 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 (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 540 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 41.5 L) 38.5
Mash volume with grains (equipment estimates 41.5 L) 45.3
Grain absorption losses (steeping) -10.4
Pre boil volume (equipment estimates 31.1 L) 28.1
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 20
Going into fermentor 20
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: 38.5  
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: 2024-12-18 15:41 UTC