Horny Goat- Imperial Stout - Beer Recipe - Brewer's Friend

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Horny Goat- Imperial Stout

247 calories 24.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 23.5 liters (ending kettle volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 247 calories (Per 330ml)
Carbs: 24.7 g (Per 330ml)
Created: Wednesday June 10th 2015
1.080
1.019
8.0%
54.3
37.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg United Kingdom - Maris Otter Pale6.5 kg Maris Otter Pale 38 3.75 76%
0.20 kg American - Dark Chocolate0.2 kg Dark Chocolate 29 420 2.3%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate 34 425 2.3%
0.15 kg United Kingdom - Roasted Barley0.15 kg Roasted Barley 29 550 1.8%
0.15 kg United Kingdom - Black Patent0.15 kg Black Patent 27 525 1.8%
0.25 kg Belgian - Special B0.25 kg Special B 34 115 2.9%
0.25 kg Rolled Oats0.25 kg Rolled Oats 33 2.2 2.9%
0.20 kg United Kingdom - Dark Crystal 80L0.2 kg Dark Crystal 80L 33 80 2.3%
0.20 kg United Kingdom - Crystal 30L0.2 kg Crystal 30L 34 30 2.3%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 1.8%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose 46 0.5 3.5%
8.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
51 g Northern Brewer51 g Northern Brewer Hops Pellet 7.8 Boil 60 min 48.26 45.9%
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 15 min 2.19 13.5%
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 10 min 1.78 13.5%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.48 13.5%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 2 min 0.59 13.5%
111 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g whrifloc Fining Boil 15 min.
7 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 454 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: KEG       Amount: 19lt       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
Get as close to water as poss. Mash PH 5.2 @20c critical.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.8 L mash -- -- 68 °C 75 min
9.7 L Sparge -- 75 °C 25 min
Starting Mash Thickness: 2.94 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 24.3
Mash volume with grains 29.7
Grain absorption losses -8.3
Remaining sparge water volume 13.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 29.8 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 22.1 L) 23.5
Estimated amount in fermentor 23.5
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Mash PH 5.2 - Mash out 76c for 10mins. Rehydrate 33g of yeast in 2lt at 30c boiled water for 15 to 20mins. Chill to 18.5c into fermenter. Ferment 5 days then rack to 2nd. Leave for 2 weeks then keg/bottle. Leave in bottle 1 month then enjoy. Carb around 2.0

looks fantastic in kettle black with a nice esspreso, caramal, raison smell.

Won Bronze NZ National Homebrew comp sep2015



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  • Last Updated: 2015-11-30 00:24 UTC