Imperial Stout 01/19 - Beer Recipe - Brewer's Friend

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Imperial Stout 01/19

215 calories 22.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 120 liters (fermentor volume)
Pre Boil Size: 140 liters
Pre Boil Gravity: 14.7 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 215 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Wednesday January 2nd 2019
17.0 °P
4.4 °P
6.9%
51.7
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg United Kingdom - Roasted Barley2.6 kg Roasted Barley 29 550 7.4%
12.10 kg German - Pale Ale12.1 kg Pale Ale 39 2.3 34.6%
1.60 kg German - Melanoidin1.6 kg Melanoidin 37 25 4.6%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 1.1%
1 kg German - CaraMunich II1 kg CaraMunich II 34 46 2.9%
0.70 kg German - CaraMunich III0.7 kg CaraMunich III 34 57 2%
2.40 kg United Kingdom - Chocolate2.4 kg Chocolate 34 425 6.9%
3 kg Belgian Candi Sugar - Dark (275L)3 kg Belgian Candi Sugar - Dark (275L) 38 275 8.6%
300 g Maple Syrup300 g Maple Syrup 30 35 0.9%
10.50 kg United Kingdom - Maris Otter Pale10.5 kg Maris Otter Pale 38 3.75 30%
0.40 kg German - Carafa II0.4 kg Carafa II 32 425 1.1%
35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
225.04 g Columbus225.04 g Columbus Hops Pellet 12.9 Boil 45 min 51.66 100%
225.04 g / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 713 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 62 °C 30 min
Temperature -- 72 °C 30 min
Temperature -- 78 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 126.83 L. Suggest reducing initial water volume to 45.4 L and adding 81.43 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 100.17 L. Suggest reducing strike water volume to 24.48 L and adding 54.77 L sparge/top-off. 79.3
Strike water volume at mash thickness of 2.5 L/kg 79.3
Mash volume with grains 100.2
Grain absorption losses -31.7
Remaining sparge water volume (equipment estimates 77.9 L) 91.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.3
Pre boil volume (equipment estimates 126.8 L) 140
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume 120
Going into fermentor 120
Total: 170.3  
Equipment Profile Used: System Default
 
Notes

25L nach Läutern raus mit 10 Pillen L. plantarum für 3/4 Tage sourmash (auf 25L pre-acidify mit 30ml 80% Milchsäure), nach 3 Monaten mit 60g Cascarra für 3 Tage.

  • 40L mit 8g Vanille, 22g Habaneros (Israel), 2g Zimt, und 90g Kakaonibs für 4 Tage

  • 20L mit 500g Datteln (Israel), zudem noch karamelisierter Honig (1-2kg?)

  • 20L mit ??? (noch zu entscheiden)

  • 10L mit 20g Kaffee und 80g Lactose für 4d

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  • Public: Yup, Shared
  • Last Updated: 2019-05-07 17:48 UTC