Hadopelagic - Beer Recipe - Brewer's Friend

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Hadopelagic

324 calories 32.2 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Happenstance Brewing Company
Calories: 324 calories (Per 12oz)
Carbs: 32.2 g (Per 12oz)
Created: Monday September 9th 2013
1.097
1.023
9.7%
105.6
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Maris Otter Pale15 lb Maris Otter Pale 38 3.75 61.2%
2 lb American - Munich - Dark 20L2 lb Munich - Dark 20L 33 20 8.2%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 4.1%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 4.1%
1 lb American - Dark Chocolate1 lb Dark Chocolate 29 420 4.1%
1 lb American - Special Roast1 lb Special Roast 33 50 4.1%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.1%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.1%
1 lb United Kingdom - Black Patent1 lb Black Patent 27 525 4.1%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Pellet 11 Boil 10 min 18.03 12.5%
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 10 min 16.39 12.5%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.2 Boil 10 min 19.99 12.5%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 212 °F 0 min 12.5%
2 oz Centennial2 oz Centennial Hops Pellet 10 Whirlpool at 212 °F 0 min 23.05 12.5%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.2 Whirlpool at 212 °F 0 min 28.12 12.5%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 3 days 6.3%
2 oz Centennial2 oz Centennial Hops Pellet 10 Dry Hop 3 days 12.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.2 Dry Hop 3 days 6.3%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
3 tsp Gypsum Water Agt Boil 90 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 711 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 2.75, 21 days      
 
Target Water Profile
Philadelphia - Queen Lane Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 9 24 62 7 67
3 Campden Tablets for 15 gallons of starter water.
Gypsum added to brew water for additional calcium and for hoppy goodness (SO4).
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 qt Single Infusion @ 154F Infusion -- 154 °F 60 min
20 qt Vorlauf, Batch Sparge Sparge -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.68 gal (50.72 qt). Suggest reducing strike water volume to 10.04 gal (40.16 qt) and adding 0.68 gal (2.72 qt) sparge/top-off. 10.72 42.9  
Strike water volume at mash thickness of 1.75 qt/lb 10.72 42.9  
Mash volume with grains 12.68 50.7  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume (equipment estimates 1.79 g | 7.2 qt) 0.59 2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.2 g | 36.8 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 6.73 26.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 6.5 26  
Total: 11.31 45.3
Equipment Profile Used: System Default
 
Notes

"also known as the hadopelagic zone and trench zone, is the delineation for the deepest trenches in the ocean. This zone is found from a depth of around 6,000 metres (20,000 ft) to the bottom of the ocean. The hadal zone has low population and low diversity of marine life."

Mash at 154F for 60 min.
boil for 90 minutes.
kill the flame, add post boil hops and let stand for 60 minutes. chill quickly and pitch a healthy amount of yeast; aerate well at pitching and once again as fermentation begins (bubbles in blow off tube).
Ferment at 68F for 14-17 days. cold crash to knock everything down, NO TRANSFER, raise back to 68F and dry hop. 3 day dry hop. bottle and let sit for 21 days.

see how this hoppy imperial stout goes. . .oy

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  • Last Updated: 2013-12-12 16:49 UTC