kalsikannit - underweardrunk - Beer Recipe - Brewer's Friend

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kalsikannit - underweardrunk

351 calories 34.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 351 calories (Per 330ml)
Carbs: 34.2 g (Per 330ml)
Created: Tuesday February 28th 2017
1.113
1.026
11.4%
27.5
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.20 kg United Kingdom - Pale 2-Row8.2 kg Pale 2-Row 38 2.5 84.5%
1.50 kg United Kingdom - Munich1.5 kg Munich 37 6 15.5%
9.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Spalt100 g Spalt Hops Leaf/Whole 5 Boil 20 min 27.46 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g juniper berries Flavor Mash 1 hr.
50 g juniper berries Flavor Boil 20 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 505 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 29.1
Mash volume with grains 35.5
Grain absorption losses -9.7
Remaining sparge water volume (equipment estimates 6.7 L) 7.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.2 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 19
Going into fermentor 19
Total: 36.6  
Equipment Profile Used: System Default
 
Notes


"Mash in at 120 °F (approximately 50 °C). Add juniper berries to the mash. Raise the mash temperature slowly over 90 minutes to about 160 °F (approximately 70 °C). Rest the mash for 60 minutes. Keep the mash covered to retain heat. Place a few juniper twigs on top of the false bottom of the lauter tun to cover it with a single layer. Ladle the mash into the lauter tun. Start sparging. Add hops to the wort at the start of the run-off. At the end of the sparge, raise the wort temperature to 180 °F (approximately 80 °C) and hold it there for about 20 minutes to sterilize it. But do not boil! Let cool to about 70 °F (approximately 20 °C) and add yeast. Ferment until the brew reaches final gravity. Siphon into jugs or bottles and store in cool place (best at around 40 °F, approximately 5 °C)."

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  • Last Updated: 2017-03-12 15:36 UTC