Imperial Stout - Nøgne Ø - Beer Recipe - Brewer's Friend

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Imperial Stout - Nøgne Ø

279 calories 27.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Sigurd J
Calories: 279 calories (Per 330ml)
Carbs: 27.5 g (Per 330ml)
Created: Wednesday December 30th 2015
1.090
1.021
9.1%
103.1
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg Finland - Pale Ale Malt4.8 kg Pale Ale Malt 36 2 46.5%
0.50 kg American - Wheat0.5 kg Wheat 38 1.8 4.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 4.8%
0.90 kg German - CaraMunich I0.9 kg CaraMunich I 34 39 8.7%
0.63 kg American - Caramel / Crystal 120L0.63 kg Caramel / Crystal 120L 33 120 6.1%
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate 34 425 2.4%
0.25 kg American - Black Malt0.25 kg Black Malt 28 500 2.4%
0.25 kg United Kingdom - Roasted Barley0.25 kg Roasted Barley 29 550 2.4%
1.50 kg Liquid Malt Extract - Dark1.5 kg Liquid Malt Extract - Dark 35 30 14.5%
0.75 kg Dry Malt Extract - Dark0.75 kg Dry Malt Extract - Dark 44 30 7.3%
10.33 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Columbus75 g Columbus Hops Pellet 16.5 Boil 75 min 91.77 42.9%
50 g Crystal50 g Crystal Hops Pellet 5 Boil 15 min 8.8 28.6%
50 g Columbus50 g Columbus Hops Pellet 16.5 Boil 1 min 2.52 28.6%
175 g / 0.00 €
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 539 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 30 min
Sparge -- 68 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24.2
Mash volume with grains 29.6
Grain absorption losses -8.1
Remaining sparge water volume (equipment estimates 17.6 L) 8.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.5
Pre boil volume (equipment estimates 34.4 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 25
Going into fermentor 25
Total: 32.4  
Equipment Profile Used: System Default
"Imperial Stout - Nøgne Ø" Imperial Stout beer recipe by Sigurd J. All Grain, ABV 9.07%, IBU 103.1, SRM 50, Fermentables: (Pale Ale Malt, Wheat, Flaked Oats, CaraMunich I, Caramel / Crystal 120L, Chocolate, Black Malt, Roasted Barley, Liquid Malt Extract - Dark, Dry Malt Extract - Dark) Hops: (Columbus, Crystal)
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  • Public: Yup, Shared
  • Last Updated: 2015-12-30 21:02 UTC