Kiwi Swamp Monster Imperial Stout - Beer Recipe - Brewer's Friend

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Kiwi Swamp Monster Imperial Stout

261 calories 23.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 55 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Cape May Brewing Co. clone
Rating:
5.00 (1 Review)

Calories: 261 calories (Per 330ml)
Carbs: 23.3 g (Per 330ml)
Created: Monday December 23rd 2019
1.085
1.016
9.1%
39.3
50.0
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg New Zealand - Pilsner Malt6 kg Pilsner Malt 37.3 1.93 57.7%
1.40 kg Munich Malt1.4 kg Munich Malt 36.8 7.87 13.5%
0.90 kg New Zealand - Rolled Oats0.9 kg Rolled Oats 12.4 1.4 8.7%
0.23 kg New Zealand - Light Chocolate Malt0.23 kg Light Chocolate Malt - (late boil kettle addition) 32.7 456.85 2.2%
0.22 kg New Zealand - Roast Barley0.22 kg Roast Barley - (late boil kettle addition) 32.7 736.04 2.1%
0.85 kg Briess - Dextrose0.85 kg Dextrose 42 1 8.2%
0.35 kg Gladfield - Chocolate Rye Malt0.35 kg Chocolate Rye Malt - (late boil kettle addition) 32.7 406.09 3.4%
0.45 kg Gladfield - NZ - Gladfield - Eclipse Wheat0.45 kg NZ - Gladfield - Eclipse Wheat - (late boil kettle addition) 31 525 4.3%
10.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Pellet 13.5 Boil 60 min 24.86 44.4%
25 g Yakima Chief Hops - Columbus LupuLN2 (Cryo)25 g Columbus LupuLN2 (Cryo) Hops Lupulin Pellet 25.9 Whirlpool 20 min 14.39 55.6%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Brewtan B Water Agt Mash 66 min.
0.25 tsp Pottasium Metabisulphite Water Agt Mash 66 min.
4.50 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
1 tsp Yeast nutrient Water Agt Boil 15 min.
0.50 tsp Brewtan B Water Agt Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.48 bar       Temp: 2 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Amber Balanced - Bru'n Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 33 44 57 142
4.5 g Calcium carbonate
1 g Epsom
1 g Gypsum
1 g Sea salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.5 L Infusion 69 °C 64 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.9 L) 35.9
Mash volume with grains (equipment estimates 42.9 L) 42
Grain absorption losses -9.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 27.5 L) 26.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.2
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22.5
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Volume into fermentor 22.5
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Batch #2 - 2/6/24 - (Eff.: %, Att.: %, ABV: %)

  • Mash vol.:32.5 L, Pre-boil vol.: L, Batch vol.: L
    Substitutes:
  • WLP066 (1 pack) in for Nottingham, pitched at 26 C, chilled to 19 C.
    OG: 1086 (Refract.) 1093?(Tilt)
    Lost heaps of wort when lifting the bag, it ran to the seams and all over the sides of the kettle. Cut boil time by 30 mins to balance volume loss.
    19/10/24 - This was really tasty and definitely will make again.

    Batch #1 - 25/12/19 - (Eff.: 58 %, Att.: 83 %, ABV: 9.8 %)
  • Pre-boil volume - 26.5 L (Using mash paddle measure)
  • Mash vol.:32.5 L, Pre-boil vol.: 26.5 L, Batch vol.: 22.5 L
    Substitutes;
  • Nottingham Yeast in for Wyeast 1318 London Ale III.
  • Columbus hops in for Bravo.
  • Pitched x2 re-hydrated yeast packs at 16 C.
  • First use of 'Tilt' hydrometer/thermometer (x-mas present), put in in 12 hrs after yeast pitch.
    This beer is made to be put in the fermenter and left for 4 weeks while away on holidays.
    16/01/20 - Tilt SG: 1013 (15.3 C) upped temp to 20 C
    17/01/20 - Hyd. FG: 1013, (Tilt) FG: 1012, cold crashed to 1.5 C
    19/01/20 - Kegged and carbed at 30 PSI for 2:45 min.
    Tastes great, hint of alcohol but hidden by big smooth chocolate and coffee notes, great beer.
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  • Last Updated: 2024-10-19 05:34 UTC