Tim Tam Slam - Beer Recipe - Brewer's Friend

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Tim Tam Slam

217 calories 23.3 g 330 ml
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 33 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Big Shed
Calories: 217 calories (Per 330ml)
Carbs: 23.3 g (Per 330ml)
Created: Wednesday December 4th 2019
1.070
1.019
6.6%
13.2
47.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pale 2-Row5 kg Pale 2-Row 37 1.8 59.7%
1.25 kg Rolled Oats1.25 kg Rolled Oats 33 2.2 14.9%
0.75 kg New Zealand - Light Chocolate Malt0.75 kg Light Chocolate Malt 32.7 456.85 8.9%
0.50 kg New Zealand - Wheat Malt0.5 kg Wheat Malt 35.4 2.13 6%
0.25 kg New Zealand - Roasted Wheat0.25 kg Roasted Wheat 33.6 279.19 3%
0.25 kg New Zealand - Toffee Malt0.25 kg Toffee Malt 38.8 5.33 3%
0.34 kg Lactose (Milk Sugar)0.34 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.1%
0.04 kg cocoa powder - Chocolate0.04 kg Chocolate - (late boil kettle addition) 27 0 0.5%
8.38 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Galaxy8 g Galaxy Hops Pellet 14.25 Boil 60 min 13.16 100%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
10 g Chalk Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
14 g Lactic acid Water Agt Mash 1 hr.
1.20 g potassium metabisulfate Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
9 g Wyeast - Beer Nutrient Water Agt Boil 55 min.
0.50 each Whirlfloc Water Agt Boil 50 min.
50 g coffee Flavor Kegging 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.98 bar       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 L Steeping 70 °C 67 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 47.18 L. Suggest reducing initial strike volume to 40.12 L and adding 1.78 L sparge/top-off. 41.9
Strike water volume (equipment estimates 37.4 L) 41.9
Mash volume with grains (equipment estimates 42.7 L) 47.2
Grain absorption losses -8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 33
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 23 L) 29
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 29 L) 23
Total: 41.9  
Equipment Profile Used: System Default
 
Notes

At Flameout add:
lactose and cocao powder
whirlpool
then rest fir 15 min - let trub settle

chill to 20 deg, transfer to fermenter and pitch yeast

ferment at 18 deg, raise temp by 1 degree each day until reaching 22 degrees

cold crash when gravity is stable

add 50 of brewed ground coffee to keg

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  • Last Updated: 2019-12-05 08:51 UTC