Alesmith Speedway Stout clone - Beer Recipe - Brewer's Friend

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Alesmith Speedway Stout clone

359 calories 42.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 49.4 liters
Pre Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Zymurgy July 05
Calories: 359 calories (Per 330ml)
Carbs: 42.2 g (Per 330ml)
Created: Saturday February 27th 2016
1.114
1.037
10.0%
39.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.76 kg United Kingdom - Pale 2-Row12.76 kg Pale 2-Row 38 2.5 68.3%
1.41 kg American - Caramel / Crystal 40L1.41 kg Caramel / Crystal 40L 34 40 7.5%
0.90 kg American - Chocolate0.9 kg Chocolate 29 350 4.8%
0.90 kg American - Black Barley0.9 kg Black Barley 27 530 4.8%
2.71 kg Dry Malt Extract - Light2.71 kg Dry Malt Extract - Light 42 4 14.5%
18.68 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
57.29 g Nugget57.29 g Nugget Hops Pellet 13 Boil 60 min 32.35 50.4%
28.14 g Liberty28.14 g Liberty Hops Pellet 4.5 Boil 30 min 4.23 24.8%
28.14 g Liberty28.14 g Liberty Hops Pellet 4.5 Boil 15 min 2.73 24.8%
113.57 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.03 g Whirfloc Tablet Fining Mash --
228.14 g Coffee Flavor Primary --
28.14 g Yiest Nutrient Other Boil --
 
Yeast
Fermentis - Safale - American Ale Yeast US-56
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1339 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash pH 5.2
Total Calcium (ppm): 118
Total Magnesium (ppm): 44
Total Sodium (ppm): 16
Total Sulfate (ppm): 85
Total Chloride(ppm): 19
Total Bicarbonate (ppm):102
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike/dough in at Temperature -- 67 °C 5 min
Rest at Temperature -- 60 °C 40 min
Raise by infusion to Temperature -- 70 °C 20 min
Raise to and mash out at Temperature -- 77 °C 5 min
Starting Mash Thickness: 2.3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.12 L. Suggest reducing initial water volume to 45.4 L and adding 3.72 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.27 L. Suggest reducing strike water volume to 34.86 L and adding 1.87 L sparge/top-off. 36.7
Strike water volume at mash thickness of 2.3 L/kg 36.7
Mash volume with grains 47.3
Grain absorption losses -16
Remaining sparge water volume (equipment estimates 27.5 L) 27.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.8
Pre boil volume (equipment estimates 49.1 L) 49.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 40
Going into fermentor 40
Total: 64.5  
Equipment Profile Used: System Default
 
Notes

Add 4 oz fresh ground coffee to secondary. Use 5.687 gal water for mash. Add 1.69 gal at mashout and sparge with 3.875 gal. Should give pre-boil at 7.75 gal. Minus 2.25 g lost to evaporation during 90 min boil = 5.5 gal post-boil. About 5.25 going into fermenter after hops and trub absorption. Ferment at 65 for awhile and raise to 69 when fermentation slows. Pitch two packages of US-56 for fermentation and one for bottling. Add the yeast to fermenter or secondary, not bottling bucket. Only use 1/2 cup DME for bottling.

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  • Last Updated: 2017-03-02 13:15 UTC