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End of an Empire

402 calories 45 g 500 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Korpimallas
Calories: 402 calories (Per 500ml)
Carbs: 45 g (Per 500ml)
Created: Monday April 22nd 2019
1.085
1.025
7.9%
86.1
40.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Finland - Pilsner Malt7 kg Pilsner Malt 37 2 63.6%
3 kg Belgian - Aromatic3 kg Aromatic 33 38 27.3%
300 g Finland - Crystal Malt 150300 g Crystal Malt 150 - (late boil kettle addition) 35 57 2.7%
200 g Finland - Black Malt200 g Black Malt - (late boil kettle addition) 30 526 1.8%
300 g Finland - Chocolate Malt300 g Finland - Chocolate Malt - (late boil kettle addition) 31 338 2.7%
200 g Belgian - Roasted Barley200 g Roasted Barley - (late boil kettle addition) 30 575 1.8%
11,000 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Amarillo70 g Amarillo Hops Pellet 8.6 Boil 60 min 69.59 35%
130 g Styrian Goldings130 g Styrian Goldings Hops Pellet 5.5 Boil 5 min 16.48 65%
200 g / 0.00 €
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 588 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Finland - Tampere
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
30 L Infusion -- 67 °C 90 min
21 L Fly Sparge -- 75 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 11.5 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.6 L) 40
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 23
Going into fermentor 23
Total: 51.9  
Equipment Profile Used: System Default
 
Notes

Dark grains cold steeped @room temp for 24hrs, strained and added late in the boil

2 weeks in primary.
6 months in secondary with medium toasted oak cubes for 4 weeks.

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  • Last Updated: 2019-06-09 09:43 UTC