5 - SWEET MALT O'MINE (Imperial Stout - Vanilla & Pecan Nuts) - Beer Recipe - Brewer's Friend

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5 - SWEET MALT O'MINE (Imperial Stout - Vanilla & Pecan Nuts)

311 calories 26.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nico333
Calories: 311 calories (Per 330ml)
Carbs: 26.1 g (Per 330ml)
Created: Thursday May 2nd 2019
1.101
1.017
11.1%
65.3
44.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Belgian - Pale Ale7 kg Pale Ale 38 3.4 88.9%
0.45 kg American - Caramel / Crystal 150L0.45 kg Caramel / Crystal 150L 33 150 5.7%
0.16 kg German - Carafa III0.16 kg Carafa III 32 535 2%
0.16 kg Belgian - Chocolate0.16 kg Chocolate 30 340 2%
0.10 kg Belgian - Roasted Barley0.1 kg Roasted Barley 30 575 1.3%
7.87 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Goldings100 g Goldings Hops Pellet 4.5 Boil 45 min 48.94 71.4%
40 g Goldings40 g Goldings Hops Pellet 4.5 Boil 30 min 16.39 28.6%
140 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Vanilla Beans / Gousses Vanille Spice Boil 5 min.
150 g Pecan nuts Other Primary 14 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 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
25 L Empâtage Steeping 65 °C 65 °C 60 min
5 L Rinçage / Sparge Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 11.8
Mash volume with grains 17
Grain absorption losses -7.9
Remaining sparge water volume (equipment estimates 20.4 L) 21
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.4 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 17 L) 18
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 18 L) 17
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

3 gousses extraits Vanille: rajouté 5 min avant le Flame Out.

150g Noix de Pecan: grillé au four à 200°C pendant 15 min pour extraire l'huile à ne pas mettre dans le moût (peut donner de la "head retention" à la mousse).
Flame Out en chaussette pour stériliser, puis rajouter sans chaussette dans la moût pour la fermentation primaire pendant 2 semaines.

DI: 1,092.

RESULTAT: bière assez bonne aux bons goûts de malts mais la Vanille ni la Noix de Pecan ne ressorte assez.
Après quelques semaines la bière est plus gourmande et "sucré" mais il faut mettre le double (au moins) de gousse de vanille pour faire ressortir l'arôme.
La Noix de Pecan? Pas obligatoire d'en remettre car elle n'a pas apporté de goût.

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  • Last Updated: 2020-04-21 15:19 UTC