Sarlacc Kicker Imperial Brown Ale - Beer Recipe - Brewer's Friend

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Sarlacc Kicker Imperial Brown Ale

331 calories 33.2 g 12 oz
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Beer Stats
Method: All Grain
Style: British Brown Ale
Boil Time: 65 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 65% (brew house)
Source: collin corcoran
Calories: 331 calories (Per 12oz)
Carbs: 33.2 g (Per 12oz)
Created: Wednesday December 2nd 2015
1.099
1.024
9.8%
46.6
28.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale Ale10 lb Pale Ale 37 3.5 51.6%
3 lb German - Dark Munich3 lb Dark Munich 36 10 15.5%
1 lb American - Caramel / Crystal 150L1 lb Caramel / Crystal 150L 33 150 5.2%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 5.2%
1 lb American - Munich - Dark 20L1 lb Munich - Dark 20L 33 20 5.2%
4 oz American - Chocolate4 oz Chocolate 29 350 1.3%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 5.2%
1 lb Turbinado1 lb Turbinado 44 10 5.2%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 5.2%
2 oz Lactose (Milk Sugar)2 oz Lactose (Milk Sugar) 41 1 0.6%
19.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 40 min 41.44 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 10 min 5.13 50%
2 oz / $ 0.00
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Sparge -- 150 °F 60 min
3 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.47 25.9  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 2.48 g | 9.9 qt) 2.78 11.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 6.7 g | 26.8 qt) 7 28  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

1 week primary
2 weeks secondary
2 weeks bottle conditioning

2 yeasts added,

wYeast British Ale 2

Omega - British 1

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  • Last Updated: 2016-04-02 17:53 UTC