IMPERIAL STOUT - PARTI GYLE - Beer Recipe - Brewer's Friend

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IMPERIAL STOUT - PARTI GYLE

279 calories 24.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 56 liters (fermentor volume)
Pre Boil Size: 67 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Mike Karnowski
Calories: 279 calories (Per 330ml)
Carbs: 24.1 g (Per 330ml)
Created: Saturday February 13th 2016
1.091
1.016
9.9%
129.6
48.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 kg United Kingdom - Maris Otter Pale16 kg Maris Otter Pale 38 3.75 75.5%
3.70 kg United Kingdom - Brown3.7 kg Brown 32 65 17.5%
1.50 kg United Kingdom - Black Patent1.5 kg Black Patent 27 525 7.1%
21.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Northern Brewer200 g Northern Brewer Hops Pellet 6 Boil 75 min 44.81 38.5%
200 g East Kent Goldings200 g East Kent Goldings Hops Pellet 4.3 Boil 60 min 30.73 38.5%
120 g J17120 g J17 Hops Pellet 12.6 Boil 60 min 54.03 23.1%
520 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
88.4 L Fly Sparge -- 63 °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: 64.3 L. Suggest reducing initial water volume to 45.4 L and adding 18.9 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 66.99 L. Suggest reducing strike water volume to 31.41 L and adding 21.59 L sparge/top-off. 53
Strike water volume at mash thickness of 2.5 L/kg 53
Mash volume with grains 67
Grain absorption losses -21.2
Remaining sparge water volume (equipment estimates 33.4 L) 36.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 64.3 L) 67
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2.6
Post boil Volume 56
Going into fermentor 56
Total: 89.1  
Equipment Profile Used: System Default
 
Notes

PARTI GYLE

ADD 12 L SPARGE WATER TO THE MASH
STIR AND RECIRCULATE FOR FOR 10 MINS
SPARGE INTO 50L BIAB POT
ADD 50 g EKG (35 IBU'S) AT 60 MIN
1 pkt yeast

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  • Last Updated: 2016-03-18 11:06 UTC