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Sao Paulo

333 calories 38.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 10.5 liters (ending kettle volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Arve Solli
Calories: 333 calories (Per 330ml)
Carbs: 38.3 g (Per 330ml)
Created: Tuesday January 12th 2016
1.106
1.033
9.6%
74.4
98.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.80 kg United Kingdom - Maris Otter Pale3.8 kg Maris Otter Pale 38 8.51 76%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 1466.21 6%
0.30 kg United Kingdom - Crystal 60L0.3 kg Crystal 60L 34 158.62 6%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 4.37 4%
0.10 kg United Kingdom - Chocolate0.1 kg Chocolate 34 1132.64 2%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 6%
5 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Warrior15 g Warrior Hops Pellet 14.7 Boil 60 min 48.91 42.9%
10 g Warrior10 g Warrior Hops Pellet 14.7 Boil 30 min 25.06 28.6%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 4.7 Boil 1 min 0.45 28.6%
35 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Laktose Flavor Boil 15 days
2 each Vaniljestang Flavor Secondary --
50 g Cocoa nibs Flavor Secondary 0 min.
 
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:
19 °C
Pitch Rate:
-
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 50 °C 20 min
Temperature -- 67 °C 40 min
Temperature -- 72 °C 5 min
5.5 L i bøtten Sparge -- 78 °C 15 min
Quick Water Requirements
Water Liters
Total strike volume 22.6
Mash volume with grains 25.7
Grain absorption losses -4.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.9 L) 17
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 5.6 L) 10.5
Estimated amount in fermentor 10.5
Total: 22.6  
Equipment Profile Used: System Default
 
Notes

Vaniljastang og Kakao nibs, legges i vodka/bourbon 3-7 dager i før tilsetting.
split vanilla beans and chop in to 1/2-inch sections. Soak for at least three days in enough bourbon to cover beans. Rack beer on top of vanilla beans and bourbon in secondary.
Laktosen skal inn når det er ca 15min igjen av kok.

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  • Last Updated: 2016-10-12 08:05 UTC