Imperial Nut Brown w/ coffee and vanilla - Beer Recipe - Brewer's Friend

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Imperial Nut Brown w/ coffee and vanilla

243 calories 26.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 243 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Sunday August 20th 2017
1.073
1.020
7.0%
45.1
29.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23 lb American - Ashbourne Mild23 lb Ashbourne Mild 36 5.3 69.7%
2 lb American - Chocolate2 lb Chocolate 29 350 6.1%
3 lb United Kingdom - Carastan (30/37)3 lb Carastan (30/37) 35 34 9.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 6.1%
3 lb Torrified Wheat3 lb Torrified Wheat 36 2 9.1%
33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Horizon3 oz Horizon Hops Pellet 10 Boil 60 min 40.7 60%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 10 min 4.43 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - G02 Kaiser
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
55 - 65 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 604 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.02 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 156 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.19 gal (48.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.19 gal (0.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.02 gal (60.06 qt). Suggest reducing strike water volume to 9.36 gal (37.44 qt) and adding 3.02 gal (12.06 qt) sparge/top-off. 12.38 49.5  
Strike water volume at mash thickness of 1.5 qt/lb 12.38 49.5  
Mash volume with grains (equipment estimates 13.52 g | 54.1 qt) 15.02 60.1  
Grain absorption losses -4.13 -16.5  
Remaining sparge water volume (equipment estimates 4.19 g | 16.8 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.19 g | 48.8 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 10.5 42  
Top off amount 1.5 6  
Going into fermentor 12 48  
Total: 17.38 69.5
Equipment Profile Used: System Default
 
Notes

Cold pressed coffee and vanilla beans added at kegging

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  • Last Updated: 2020-03-30 12:53 UTC