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Bounty Hunter

224 calories 20.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 224 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Saturday August 19th 2017
1.073
1.015
7.7%
62.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg United Kingdom - Maris Otter Pale12 kg Maris Otter Pale 38 3.75 76.2%
1 kg United Kingdom - Chocolate1 kg Chocolate 34 425 6.3%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 3.2%
0.50 kg German - Carafa III0.5 kg Carafa III 32 535 3.2%
0.50 kg German - Chocolate Wheat0.5 kg Chocolate Wheat 31 413 3.2%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 6.3%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) 41 1 1.6%
15.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Magnum100 g Magnum Hops Leaf/Whole 11.8 Boil 60 min 47.02 40%
75 g Citra75 g Citra Hops Leaf/Whole 13 Boil 5 min 7.75 30%
75 g Simcoe75 g Simcoe Hops Leaf/Whole 13 Boil 5 min 7.75 30%
250 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
67 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.95 L. Suggest reducing initial water volume to 45.4 L and adding 11.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 48.98 L. Suggest reducing strike water volume to 35.17 L and adding 3.58 L sparge/top-off. 38.8
Strike water volume at mash thickness of 2.5 L/kg 38.8
Mash volume with grains 49
Grain absorption losses -15.5
Remaining sparge water volume (equipment estimates 34.4 L) 32.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 57 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume 50
Going into fermentor 50
Total: 71.2  
Equipment Profile Used: System Default
 
Notes

Key thing to test is whether temperature makes a difference to dry hop

In practical terms we have 2 options when commercially brewing:

  • dry hop at Tractor Shed (can choose temp) for max 5 days
  • condition at BIC (no temp control) for as long as we want (e..g 2 or 3 weeks)

    OG 1089

    Irish moss went in 15 minutes to go

    Day 8 fermentation Lukaku gravity 1.040
    Day 8 fermentation Barkley gravity 1.035

    Fermenting at 18C

    Lukaku split into 3 tanks:
    JENBO - 8l - 2% banana puree
    JACKSON - 6l - 4% banana puree, 4% coconut
    HAMMER -6l - 6% banana puree

    Day 13 Barkley down to 1.026
    Day 13 Jenbo 1.025
    Day 13 Jackson down to 1.023
    Day 13 Hammer down to 1.023
    Around 8.5% at this point

    C Sizzla Cocunut 1kg and Cacao nibs 160g in cold store
    Davies Coconut 1kg and Cacao nibs 160g at 17C
    Sandro Coconut 1.5kg, 240g cacao nibs

    Jenbo - cacao nibs 320g and coconut flakes 2kg
    Jackson - cacao nibs 240g
    Hammer - cacao nibs 100g and coconut flakes 0.6kg

    All amounts listed on a rate of 5 gallon batch

    Nibs and Coconut added to muslin bag. Both roasted and unsweeteened. (For Cacao nibs use Wild Beer Millionaire stated brand)
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  • Last Updated: 2017-09-07 18:31 UTC