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

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Kiwi Swamp Monster Imperial Stout

316 calories 34.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 55 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 23.6 liters
Pre Boil Gravity: 1.090 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Cape May Brewing Co. clone
Rating:
5.00 (1 Review)

Calories: 316 calories (Per 330ml)
Carbs: 34.7 g (Per 330ml)
Created: Monday December 23rd 2019
1.101
1.029
9.4%
34.2
50.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Voyager Craft Malt - Atlas Latrobe6 kg Atlas Latrobe 37.6 2.03 57.7%
1.40 kg Voyager Craft Malt - Munich Schooner1.4 kg Munich Schooner 36 8.63 13.5%
0.90 kg New Zealand - Rolled Oats0.9 kg Rolled Oats 12.4 1.4 8.7%
0.75 kg Briess - Dextrose0.75 kg Dextrose 42 1 7.2%
0.45 kg Gladfield - Eclipse Roasted Wheat0.45 kg Eclipse Roasted Wheat 34 525.6 4.3%
0.35 kg Gladfield - Chocolate Rye Malt0.35 kg Chocolate Rye Malt - (late boil kettle addition) 32.7 406.09 3.4%
0.23 kg Gladfield - Light Chocolate Malt0.23 kg Light Chocolate Malt - (late boil kettle addition) 32.7 355 2.2%
0.22 kg Voyager Craft Malt - Roast Barley0.22 kg Roast Barley - (late boil kettle addition) 33.1 609.14 2.1%
0.10 kg Brown Sugar0.1 kg Brown Sugar 45 15 1%
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 20.39 44.4%
25 g Yakima Chief Hops - Columbus LupuLN2 (Cryo)25 g Columbus LupuLN2 (Cryo) Hops Lupulin Pellet 25.9 Whirlpool 20 min 13.78 55.6%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Pottasium Metabisulphite Water Agt Mash 66 min.
4 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.
7 g Fermaid AT Water Agt Boil 15 min.
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Bluestone Yeast Co. - BSY-029 London
Amount:
2 Each
Cost:
Attenuation (custom):
68%
Flocculation:
High
Optimum Temp:
16 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 197 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
Porter Profile - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 33 44 57 142
4 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 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.8 L) 36.4
Mash volume with grains (equipment estimates 45.1 L) 42.7
Grain absorption losses -9.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 28.9 L) 26.5
Boil off losses -5.2
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23.6
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0
Volume into fermentor 23.5
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Batch #3 - 6/4/25 - (Eff.: 79 %, Att.: %, ABV: %)
Mash 32 L next time, scoop out grains into separate bag to avoid spill while draining

  • Mash vol.: 32.5 L, Pre-boil vol.: L, Batch vol.: 23.5 L
    OG: (Refract.) 1094, (Tilt) 1092
    Substitutes:
    This beer has become the "Aussie Swamp Monster" as they didn't have much Gladfield malt so it's pretty much all Aussie malt now;
  • Pale Malt – Atlas (Latrobe) (Voyager) in for Gladfield pilsner.
  • Munich Malt (Baudin) (Voyager) in for Gladfield Munich
  • Pale Chocolate Malt (Voyager) in for Gladfield light chocolate
  • Roasted Barley Malt (Voyager) in
    Mixed the dark grains in with the base malts rather than as a separate late mash addition.Labs
    Switched yeast to Bluestone London (x2) from WLP066 London Fog, pitched at 26 C. They looked a little clumpy but smelt good, fingers crossed.


    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: 2025-04-07 12:05 UTC