Skndl fan dælje stout - Beer Recipe - Brewer's Friend

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Skndl fan dælje stout

240 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 84% (brew house)
Source: HB
Calories: 240 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Sunday September 30th 2018
1.079
1.010
9.0%
37.1
37.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.60 kg United Kingdom - Pale 2-Row12.6 kg Pale 2-Row 38 2.5 76.8%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.1%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 4.9%
1 kg United Kingdom - Chocolate1 kg Chocolate 34 425 6.1%
600 g United Kingdom - Crystal 60L600 g Crystal 60L 34 60 3.7%
400 g United Kingdom - Roasted Barley400 g Roasted Barley 29 550 2.4%
16.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Columbus50 g Columbus Hops Pellet 14.3 Boil 60 min 28.38 33.3%
100 g Citra100 g Citra Hops Pellet 11 Boil 5 min 8.7 66.7%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg lactose sugar Fining Boil 10 min.
200 g cocoa powder Flavor Boil 15 min.
200 g cocoa nibs Flavor Other 5 days
160 ml Whisky Flavor Other 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
4 Each
Cost:
Attenuation (custom):
94%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 788 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.1 L Sparge 80 °C 67 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.45 L. Suggest reducing initial water volume to 44.74 L and adding 16.05 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 23.1
Mash volume with grains 33.3
Grain absorption losses -15.4
Remaining sparge water volume (equipment estimates 54 L) 53.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.8 L) 60
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 55
Going into fermentor 55
Total: 76.3  
Equipment Profile Used: System Default
 
Notes

Roast cocoa nibs and let rest in whisky for a few days. Rack to secondary after about 5 - 7 days and "dry hop" with your cocoa nibs / whisky solution.

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  • Last Updated: 2022-10-28 05:17 UTC