Svart som Natten 2017 - Beer Recipe - Brewer's Friend

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Svart som Natten 2017

331 calories 34.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 55.5 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Hein og Frode
Calories: 331 calories (Per 330ml)
Carbs: 34.7 g (Per 330ml)
Created: Thursday May 11th 2017
1.106
1.028
11.5%
71.6
98.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6.30 kg German - Pale Ale6.3 kg Pale Ale 39 4.64 29.9%
6.30 kg German - Pilsner6.3 kg Pilsner 38 2.77 29.9%
3 kg Liquid Malt Extract - Light3 kg Liquid Malt Extract - Light - (late boil kettle addition) 35 9.18 14.2%
1 kg Brown Sugar1 kg Brown Sugar - (late boil kettle addition) 45 38.53 4.7%
1 kg United Kingdom - Chocolate1 kg Chocolate 34 1132.64 4.7%
1 kg United Kingdom - Oat Malt1 kg Oat Malt 28 3.84 4.7%
0.50 kg United Kingdom - Black Patent0.5 kg Black Patent 27 1399.5 2.4%
0.50 kg United Kingdom - Extra Dark Crystal 120L0.5 kg Extra Dark Crystal 120L 33 318.73 2.4%
0.45 kg Dry Malt Extract - Light0.45 kg Dry Malt Extract - Light - (late boil kettle addition) 42 9.18 2.1%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 1466.21 1.4%
0.25 kg German - Carafa II0.25 kg Carafa II 32 1132.64 1.2%
0.25 kg German - Carafa III0.25 kg Carafa III 32 1426.18 1.2%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 1.2%
21.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Magnum100 g Magnum Hops Pellet 14.1 Boil 60 min 68.08 62.5%
60 g Goldings60 g Goldings Hops Pellet 6.1 Boil 5 min 3.52 37.5%
160 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each wirlfloc Fining Boil 15 min.
2 tsp gjærnæring Other Boil 5 min.
5 each vanlijestenger (1/2 batch)/eikechips Flavor Secondary 10 days
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 412 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 50 50 240
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38.2 L Mash Infusion -- 64 °C 90 min
23.9 L Sparge -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.2 L. Suggest reducing initial water volume to 42.2 L and adding 13.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 60.02 L. Suggest reducing strike water volume to 34.58 L and adding 14.62 L sparge/top-off. 49.2
Strike water volume at mash thickness of 3 L/kg 49.2
Mash volume with grains 60
Grain absorption losses -16.4
Remaining sparge water volume (equipment estimates 24.1 L) 23.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56 L) 55.5
Volume increase from sugar/extract (late additions) 3.2
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 47
Going into fermentor 47
Total: 72.8  
Equipment Profile Used: System Default
 
Notes

24.05.17
OG 1097 (uten sukker).
GK 1: 23l
GK2: 22,5l (03.06.17. Tilsatt 6 vaniljestenger/50 gr eikechips/1,5 dl cognac)

Oksygen:
dag1: 1,5l/min - 120 sek.
Dag2: 1,5l/min - 120 sek. ( 8-10 timer etter pitching av gjær)

Sukker.
dag 4: 250gram i hvert kar.(29.05.17)
dag 8: 250gram i hvert kar.(03.06.17)

22.06.17
Flaskes med CBC-1 gjær.
Cognac ed. 12% Abv 5,2 gr sukker pr L. Røde korker
Vanlig ed. 11,7% Abv ,2 gr sukker pr L. Blå korker.

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  • Last Updated: 2017-10-18 10:44 UTC