christmas spiced imp stout - Beer Recipe - Brewer's Friend

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christmas spiced imp stout

370 calories 40.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 78% (brew house)
Source: ampi
Calories: 370 calories (Per 330ml)
Carbs: 40.6 g (Per 330ml)
Created: Sunday January 15th 2017
1.118
1.034
11.1%
0.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg United Kingdom - Golden Promise4.2 kg Golden Promise 37 3 38.8%
0.80 kg American - Caramel / Crystal 20L0.8 kg Caramel / Crystal 20L 35 20 7.4%
0.64 kg American - Caramel / Crystal 60L0.64 kg Caramel / Crystal 60L 34 60 5.9%
0.47 kg United Kingdom - Roasted Barley0.47 kg Roasted Barley 29 550 4.3%
0.54 kg United Kingdom - Chocolate0.54 kg Chocolate 34 425 5%
0.50 kg Belgian - Aromatic0.5 kg Aromatic 33 38 4.6%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 5.5%
0.60 kg Lactose (Milk Sugar)0.6 kg Lactose (Milk Sugar) 41 1 5.5%
0.43 kg Flaked Barley0.43 kg Flaked Barley 32 2.2 4%
0.64 kg Brown Sugar0.64 kg Brown Sugar 45 15 5.9%
0.40 kg Corn Sugar - Dextrose0.4 kg Corn Sugar - Dextrose 46 0.5 3.7%
1 kg United Kingdom - Maris Otter Pale1 kg Maris Otter Pale 38 3.75 9.2%
10.82 kg / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 636 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
penistone, sheffield
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
26 2 8 12 60 38
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 65.5 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 27.5
Mash volume with grains 33.6
Grain absorption losses -9.2
Remaining sparge water volume (equipment estimates 10.2 L) 9.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 28.7 L) 28
Boil off losses -5.7
Post boil Volume 23
Going into fermentor 23
Total: 37  
Equipment Profile Used: System Default
 
Notes

added 1.5 pack of brandy soaked fruit
2oz x medium French oak soaked in jd ml??
in to secondary

20ml hop extract

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  • Public: Yup, Shared
  • Last Updated: 2017-03-05 21:27 UTC