Oak Crisp Stout - Beer Recipe - Brewer's Friend

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Oak Crisp Stout

298 calories 33 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 41 liters
Pre Boil Gravity: 19.4 °P (recipe based estimate)
Post Boil Gravity: 23.3 °P (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 298 calories (Per 330ml)
Carbs: 33 g (Per 330ml)
Created: Monday November 18th 2019
22.8 °P
7.0 °P
8.9%
60.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.90 kg Finland - Vienna Malt15.9 kg Vienna Malt 36 3 76.4%
2.74 kg Finland - Munich Malt2.735 kg Munich Malt 36 7 13.1%
1.69 kg Finland - Chocolate Malt1.69 kg Chocolate Malt 31 338 8.1%
0.50 kg Belgian - Roasted Barley0.5 kg Roasted Barley 30 575 2.4%
20.83 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Nugget50 g Nugget Hops Pellet 13.4 Boil 60 min 30.89 41.7%
70 g Nugget70 g Nugget Hops Pellet 13.4 Boil 24 min 29.35 58.3%
120 g / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 334 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
-- -- 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.15 L. Suggest reducing initial water volume to 45.4 L and adding 4.75 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 76.22 L. Suggest reducing strike water volume to 31.66 L and adding 30.82 L sparge/top-off. 62.5
Strike water volume at mash thickness of 3 L/kg 62.5
Mash volume with grains (equipment estimates 75.2 L) 76.2
Grain absorption losses -20.8
Remaining sparge water volume (equipment estimates 9.4 L) 9.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.2 L) 50
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 41
Top off amount 1
Going into fermentor 42
Total: 71.7  
Equipment Profile Used: System Default
"Oak Crisp Stout" Imperial Stout beer recipe by Rebus. All Grain, ABV 8.89%, IBU 60.24, SRM 50, Fermentables: (Vienna Malt, Munich Malt, Chocolate Malt, Roasted Barley) Hops: (Nugget)
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  • Public: Yup, Shared
  • Last Updated: 2019-11-27 10:46 UTC