Norwegian Imperial Stout - Beer Recipe - Brewer's Friend

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Norwegian Imperial Stout

329 calories 26.2 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: 31 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Smashface
Calories: 329 calories (Per 330ml)
Carbs: 26.2 g (Per 330ml)
Created: Monday July 17th 2017
1.107
1.016
12.0%
66.4
34.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg United Kingdom - Pale 2-Row6.5 kg Pale 2-Row 38 2.5 65.3%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 5%
0.50 kg United Kingdom - Wheat0.5 kg Wheat 37 2 5%
0.40 kg United Kingdom - Amber0.4 kg Amber 32 27 4%
0.40 kg United Kingdom - Brown0.4 kg Brown 32 65 4%
0.30 kg United Kingdom - Chocolate0.3 kg Chocolate 34 425 3%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley 29 550 2%
0.10 kg United Kingdom - Black Patent0.1 kg Black Patent 27 525 1%
1.06 kg Brown Sugar1.06 kg Brown Sugar - (late boil kettle addition) 45 15 10.6%
9.96 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Dana50 g Dana Hops Leaf/Whole 11.4 Boil 60 min 49.18 55.6%
40 g Helga40 g Helga Hops Leaf/Whole 5 Boil 60 min 17.26 44.4%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Coffee beans Flavor Secondary 3 days
50 ml Vanilla extract Flavor Secondary 5 min.
 
Yeast
Omega Yeast Labs - HotHead Ale
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium High
Optimum Temp:
17 - 37 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 436 B cells required
Yeast is TYB Voss Kviek
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 436 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: beet sugar       Amount: 55g       CO2 Level: 1.6 Volumes
 
Target Water Profile
Malty and strong
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 25 75 110 50 40
6g salt
10g calcium chloride
4g mag chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 68 °C 90 min
7 L Sparge -- 78 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 31.2
Mash volume with grains 37
Grain absorption losses -8.9
Remaining sparge water volume (equipment estimates 7.1 L) 9.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 31
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 40.8  
Equipment Profile Used: System Default
"Norwegian Imperial Stout" Imperial Stout beer recipe by Smashface. All Grain, ABV 11.95%, IBU 66.43, SRM 34.6, Fermentables: (Pale 2-Row, Rolled Oats, Wheat, Amber, Brown, Chocolate, Roasted Barley, Black Patent, Brown Sugar) Hops: (Dana, Helga) Other: (Coffee beans, Vanilla extract)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-08-04 17:07 UTC