Black Apricot Fudge Imp. Sour Stout - Beer Recipe - Brewer's Friend

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Black Apricot Fudge Imp. Sour Stout

208 calories 24.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Flanders Brown Ale/Oud Bruin
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 14.1 °P (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 208 calories (Per 330ml)
Carbs: 24.5 g (Per 330ml)
Created: Friday July 10th 2015
16.3 °P
5.4 °P
6.0%
48.9
98.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.90 kg German - Pilsner2.9 kg Pilsner 38 2.77 36.3%
0.30 kg German - CaraMunich I0.3 kg CaraMunich I 34 102.58 3.8%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 1466.21 3.8%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 4.37 2.5%
1 kg Apricot1 kg Apricot 4.05 12.5%
0.90 kg Finland - Melanoid Malt0.9 kg Melanoid Malt 35 70.55 11.3%
0.20 kg German - Carafa I0.2 kg Carafa I 32 905.81 2.5%
0.20 kg German - Carafa II0.2 kg Carafa II 32 1132.64 2.5%
2 kg German - Wheat Malt2 kg Wheat Malt 37 3.84 25%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 60 min 9.26 40%
20 g Magnum20 g Magnum Hops Pellet 15 Boil 60 min 39.67 40%
10 g saaz10 g saaz Hops Pellet 3.5 Whirlpool 20 min 20%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg Apricots Flavor Secondary --
100 g French oak chips Flavor Primary --
 
Yeast
Wyeast - Roeselare Ale Blend 3763
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Variable
Optimum Temp:
18 - 29 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Temperature -- 62 °C 30 min
22 L Temperature -- 72 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21
Mash volume with grains 25.6
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 9.9 L) 6.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 24 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 18
Total: 27.9  
Equipment Profile Used: System Default
 
Notes

8L Nachguss
13 Plato (inkl Nachguss) nach Läutern

28.07.14 (nach 18 Tagen Primary): 400g gekochte Aprikosen

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  • Last Updated: 2015-07-28 13:18 UTC