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The great stout experiment

346 calories 35.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 180 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 65 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Ole Trygve
Calories: 346 calories (Per 330ml)
Carbs: 35.3 g (Per 330ml)
Created: Friday July 19th 2019
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
12.28 kg German - Pale Ale12.28 kg Pale Ale 39 4.64 56.9%
2 kg German - Dark Munich2 kg Dark Munich 36 25.19 9.3%
1.50 kg Briess - Barley, Flaked1.5 kg Barley, Flaked 32.2 2.24 6.9%
1 kg United Kingdom - Brown1 kg Brown 32 171.96 4.6%
0.50 kg German - CaraAroma0.5 kg CaraAroma 34 345.42 2.3%
0.50 kg German - CaraMunich II0.5 kg CaraMunich II 34 121.26 2.3%
0.88 kg American - Chocolate0.88 kg Chocolate 29 932.5 4.1%
0.67 kg United Kingdom - Coffee Malt0.67 kg Coffee Malt 36 398.79 3.1%
0.67 kg United Kingdom - Roasted Barley0.67 kg Roasted Barley 29 1466.21 3.1%
1.10 kg Candi Syrup - Belgian Candi Syrup - D-1801.1 kg Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 478.84 5.1%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 2.3%
21.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Chinook50 g Chinook Hops Pellet 11.1 Boil 60 min 31.81 25%
50 g Chinook50 g Chinook Hops Pellet 11.1 Boil 30 min 24.45 25%
50 g Chinook50 g Chinook Hops Pellet 11.1 Boil 10 min 11.54 25%
50 g Chinook50 g Chinook Hops Pellet 11.1 Boil 2 min 2.69 25%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 g Chalk Water Agt Mash 1 hr.
8 g Baking Soda Water Agt Mash 1 hr.
16.22 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.70 g Epsom Salt Water Agt Mash 1 hr.
3.28 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 1046 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 230.2 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
111.6 5.2 29.5 105 52 111.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
48 L Infusion -- 67 °C 90 min
38 L Sparge -- 76 °C 60 min
Starting Mash Thickness: 2.3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.1 L. Suggest reducing initial water volume to 44.26 L and adding 12.7 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 59.2 L. Suggest reducing strike water volume to 32.2 L and adding 13.8 L sparge/top-off. 46
Strike water volume at mash thickness of 2.3 L/kg 46
Mash volume with grains 59.2
Grain absorption losses -20
Remaining sparge water volume (equipment estimates 31.9 L) 39.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 57 L) 65
Volume increase from sugar/extract (late additions) 1.1
Boil off losses -17.1
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 40 L) 50
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50 L) 40
Total: 85.9  
Equipment Profile Used: System Default
 
Notes

10 liters - 25 g dark roast oakchips soaked in whiskey last week of fermentation

10 liters - 25 g dark roast oakchips + 100 g each of slightly roasted coco and cocoa nibs soaked in whiskey last week of fermentation

10 liters - 25 g medium roast oakchips + 100 g of licourice root soaked in whiskey last week of fermentation - one dried habanero last three days of fermentation

10 liters - no additions

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  • Last Updated: 2019-09-10 20:30 UTC