BAF Imperial Stout - Beer Recipe - Brewer's Friend

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BAF Imperial Stout

250 calories 26.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 160 liters (fermentor volume)
Pre Boil Size: 180 liters
Pre Boil Gravity: 17.5 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 250 calories (Per 330ml)
Carbs: 26.1 g (Per 330ml)
Created: Monday August 3rd 2015
19.5 °P
5.3 °P
7.9%
59.4
42.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 kg German - Pale Ale22 kg Pale Ale 39 2.3 39.8%
22 kg German - Pilsner22 kg Pilsner 38 1.6 39.8%
2 kg German - Carafa II2 kg Carafa II 32 425 3.6%
2 kg German - CaraMunich III2 kg CaraMunich III 34 57 3.6%
2 kg Finland - Melanoid Malt2 kg Melanoid Malt 35 27 3.6%
2 kg Flaked Oats2 kg Flaked Oats 33 2.2 3.6%
1.80 kg German - Carafa I1.8 kg Carafa I 32 340 3.3%
1.50 kg United Kingdom - Roasted Barley1.5 kg Roasted Barley 29 550 2.7%
55.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
400 g East Kent Goldings400 g East Kent Goldings Hops Pellet 5 Boil 60 min 26.09 44.4%
300 g Challenger300 g Challenger Hops Pellet 8.5 Boil 60 min 33.27 33.3%
100 g East Kent Goldings100 g East Kent Goldings Hops Pellet 5 Whirlpool 10 min 11.1%
100 g Challenger100 g Challenger Hops Pellet 8.5 Whirlpool 10 min 11.1%
900 g / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 63 °C 30 min
Infusion -- 73 °C 30 min
Infusion -- 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 170.2 L. Suggest reducing initial water volume to 45.4 L and adding 124.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 202.4 L. Suggest reducing strike water volume to 8.9 L and adding 157 L sparge/top-off. 165.9
Strike water volume at mash thickness of 3 L/kg 165.9
Mash volume with grains 202.4
Grain absorption losses -55.3
Remaining sparge water volume (equipment estimates 60.5 L) 70.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 170.2 L) 180
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -3.5
Post boil Volume 161
Hops absorption losses (whirlpool, hop stand) -1
Going into fermentor 160
Total: 236.2  
Equipment Profile Used: System Default
 
Notes

Speziell: Nach einmaischen und läutern (vor Hopfenkochen) zuerst 1h einkochen lassen (gleiche Temp. wie nachher Hopfenkochen), damit noch ein bisschen Wasser verloren geht. Dann normal weiter mit Bitterhoopfen einkochen.

Gebraut am 05.08.: 26 Plato
15.08. noch 5,5 Plato

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  • Last Updated: 2015-08-15 19:28 UTC