Afro-Caribbean Cold War Stout - Beer Recipe - Brewer's Friend

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Afro-Caribbean Cold War Stout

285 calories 23.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 110 liters
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Shawn Duthie
Calories: 285 calories (Per 330ml)
Carbs: 23.6 g (Per 330ml)
Created: Friday August 28th 2015
1.093
1.015
10.2%
52.2
42.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Caramel / Crystal 80L3 kg Caramel / Crystal 80L 33 80 7.9%
1 kg Belgian - Roasted Barley1 kg Roasted Barley 30 575 2.6%
1.50 kg American - Caramel / Crystal 20L1.5 kg Caramel / Crystal 20L 35 20 3.9%
20 kg Belgian - Pale Ale20 kg Pale Ale 38 3.4 52.6%
1 kg American - Chocolate1 kg Chocolate 29 350 2.6%
1.50 kg Belgian - Biscuit1.5 kg Biscuit 35 23 3.9%
10 kg Liquid Malt Extract - Dark10 kg Liquid Malt Extract - Dark 35 30 26.3%
38 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Columbus150 g Columbus Hops Pellet 15 Boil 45 min 38.35 50%
50 g Columbus50 g Columbus Hops Pellet 15 Boil 30 min 10.7 16.7%
100 g Amarillo100 g Amarillo Hops Pellet 8.6 Boil 5 min 3.18 33.3%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 10 min.
2 g Yeast nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 2779 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Add 25g gypsum and 25g calcium carbonate (chalk) to strike and sparge water.

Make sure mash pH is in between 5.1-5.5 (at mash temperatures)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
75 L Infusion -- 65 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 110.05 L. Suggest reducing initial water volume to 45.4 L and adding 64.65 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 88.48 L. Suggest reducing strike water volume to 26.92 L and adding 43.08 L sparge/top-off. 70
Strike water volume at mash thickness of 2.5 L/kg 70
Mash volume with grains 88.5
Grain absorption losses -28
Remaining sparge water volume (equipment estimates 61.9 L) 61.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 7.1
Pre boil volume (equipment estimates 110.1 L) 110
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil Volume 100
Going into fermentor 100
Total: 131.8  
Equipment Profile Used: System Default
 
Notes

Pitch 225g rehydrated yeast

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  • Last Updated: 2016-06-06 19:03 UTC