Omnipollo Imperial Stout Brygd - Beer Recipe - Brewer's Friend

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Omnipollo Imperial Stout Brygd

310 calories 30.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 120 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 73% (brew house)
Source: The Homemade Pint
Calories: 310 calories (Per 330ml)
Carbs: 30.3 g (Per 330ml)
Created: Sunday October 4th 2015
1.100
1.023
10.1%
103.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg United Kingdom - Maris Otter Pale5.4 kg Maris Otter Pale 38 3.75 57.8%
0.85 kg American - Smoked Malt0.85 kg Smoked Malt 37 5 9.1%
0.85 kg American - Chocolate0.85 kg Chocolate 29 350 9.1%
0.75 kg American - Caramel / Crystal 40L0.75 kg Caramel / Crystal 40L 34 40 8%
0.60 kg American - Roasted Barley0.6 kg Roasted Barley 33 300 6.4%
0.50 kg Molasses0.5 kg Molasses 36 80 5.3%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 4.3%
9.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Columbus1.5 oz Columbus Hops Pellet 15 Boil 120 min 76.87 40.5%
0.70 oz Columbus0.7 oz Columbus Hops Pellet 15 Boil 30 min 25.28 18.9%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 1 min 1.01 40.5%
3.70 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 374 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 69 °C 45 min
172-169 -- -- 76 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 31
Mash volume with grains 36.8
Grain absorption losses -8.9
Remaining sparge water volume (equipment estimates 11.3 L) 13.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 32.9 L) 35
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 21
Going into fermentor 21
Total: 44.4  
Equipment Profile Used: System Default
 
Notes

Ferment at 19-21C (66-70F) for two weeks
Transfer to secondary and age with a vanilla bean for 1-3 months
Bottle and let stand at room temperature for 2-6 weeks

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  • Last Updated: 2017-05-15 14:40 UTC