The Balrog - Beer Recipe - Brewer's Friend

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The Balrog

479 calories 37.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.144 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 479 calories (Per 330ml)
Carbs: 37.9 g (Per 330ml)
Created: Friday November 10th 2017
1.154
1.024
17.1%
100.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Peated Malt5 kg Peated Malt 38 2.5 47.6%
1 kg New Zealand - Dark Chocolate Malt1 kg Dark Chocolate Malt 32.7 659.9 9.5%
0.50 kg New Zealand - Roast Barley0.5 kg Roast Barley 32.7 736.04 4.8%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 4.8%
0.50 kg New Zealand - Aurora Malt0.5 kg Aurora Malt 37.2 29.44 4.8%
1 kg New Zealand - Manuka Smoked Malt1 kg Manuka Smoked Malt 36.8 2.03 9.5%
2 kg Dry Malt Extract - Dark2 kg Dry Malt Extract - Dark 44 30 19%
10.50 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Columbus80 g Columbus Hops Pellet 15 Boil 60 min 93.49 53.3%
30 g Columbus30 g Columbus Hops Pellet 15 Boil 5 min 6.99 20%
40 g Columbus40 g Columbus Hops Pellet 15 Aroma 0 min 26.7%
150 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
80 g Dried Chipotle peppers Spice Primary 10 days
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 613 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Temperature -- 65 °C 120 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 17
Mash volume with grains 22.6
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 17.3 L) 6.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 26.2 L) 15
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 14
Going into fermentor 14
Total: 23.1  
Equipment Profile Used: System Default
"The Balrog" Imperial Stout beer recipe by seankelly789. All Grain, ABV 17.08%, IBU 100.48, SRM 50, Fermentables: (Peated Malt, Dark Chocolate Malt, Roast Barley, Flaked Barley, Aurora Malt, Manuka Smoked Malt, Dry Malt Extract - Dark) Hops: (Columbus) Other: (Dried Chipotle peppers)
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  • Public: Yup, Shared
  • Last Updated: 2018-01-31 19:44 UTC