Im’s (preview) - Beer Recipe - Brewer's Friend

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Im’s (preview)

343 calories 35.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 80 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.233 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: BOOsanJOOdanG
Calories: 343 calories (Per 330ml)
Carbs: 35.2 g (Per 330ml)
Created: Saturday January 11th 2020
1.110
1.028
10.9%
10.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Liquid Malt Extract (LME)6 kg Maris Otter Liquid Malt Extract (LME) 36 5 58.3%
1 kg Belgian - Munich1 kg Munich 38 6 9.7%
0.50 kg American - Wheat0.5 kg Wheat 38 1.8 4.9%
0.30 kg Briess - Caramel Malt - 90L0.3 kg Caramel Malt - 90L 34.5 90 2.9%
0.40 kg German - CaraAroma0.4 kg CaraAroma 34 130 3.9%
0.50 kg German - CaraMunich II0.5 kg CaraMunich II 34 46 4.9%
0.30 kg German - CaraHell0.3 kg CaraHell 34 11 2.9%
0.50 kg Briess - Chocolate0.5 kg Chocolate 25 350 4.9%
0.50 kg Weyermann - Roasted Barley0.5 kg Roasted Barley 29.9 432 4.9%
0.30 kg German - Carafa II0.3 kg Carafa II 32 425 2.9%
10.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Yakima Valley Hops - Northern Brewer28 g Northern Brewer Hops Pellet 9.3 Boil 80 min 5.63 25%
28 g Centennial28 g Centennial Hops Leaf/Whole 10 Boil 30 min 4.01 25%
28 g Fuggles28 g Fuggles Hops Pellet 4.5 Boil 10 min 0.94 25%
28 g Columbus28 g Columbus Hops Leaf/Whole 15 Boil 0 min 25%
112 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 ml Brewtan B Water Agt Boil 16 min.
9.90 ml CaCo3 Water Agt Mash 5 min.
4.90 ml Irish Moss Fining Boil 15 min.
2.50 ml yeast nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.97 bar       Temp: 15 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
WATER
Filtered Chicago tap water treated with 1/2 tsp./5 gal. (2.5 mL/18.9 L) Brewtan B and 2 tsp./5 gal. (9.9 mL/18.9 L) CaCO3.
ADDITIONAL ITEMS
1/2 tsp. (2.5 mL) Brewtan B, rehydrated @ 16 min
1 tsp. (4.9 mL) Irish moss, rehydrated @ 15 min
1/2 tsp. (2.5 mL) yeast nutrient, rehydrated @ 10 min
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- -- --
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (3.1L/kg), your strike volume will exceeds the total water needed for the recipe (12.4L). Reduce mash thickness to 2.89L/kg or increase pre-boil volume to 12.5L.  
Strike water volume at mash thickness of 3.1 L/kg 13.5
Mash volume with grains 16.3
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 4.2
Pre boil volume (equipment estimates 32.2 L) 11.4
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 3.2 L) 24
Estimated amount in fermentor 24
Total: 12.4  
Equipment Profile Used: System Default
 
Notes

Mash in at 54°C
ramp up to 68°C over 15 min.
Cook oats with 8 cups (1.9 L) of water.
Add cold water to lower temperature to 53°C
and add 454 g base malt.
Hold for 15 min, then add to main mash.
Hold main mash at 68°C for 60 minutes until converted.
Mash out at 77°Cfor 10 minutes.
Sparge with 15.1 L 77°C water.
Boil 75 minutes, adding Irish moss and hops at stated intervals.
Ferment in primary for 7 days at 18°C.
Rack to secondary and ferment 14 days at 18°C.
Bottle condition with 1/3 cup (79 mL) corn sugar.


Extract Version

Substitute 3.74 kg Maris Otter pale malt extract syrup
for all but 907 g of the Maris Otter malt.
Mash the 907 g pale malt with the remaining grains at 68°C in RO water for 45 minutes.
Remove grains, rinse, dissolve extract completely in the resulting wort,
then top off to desired boil volume with RO water. Proceed as above.


Reference for Brewtan B

Brewtan B (formerly called Tanal B) is a 100% natural, high molecular weight tannic acid extracted from renewable plant materials specifically for the brewing industry. Incorporating Brewtan B into your process will improve the shelf life and enhance the flavor and colloidal stability of your beer.

The gallotannins in Brewtan B react with wort proteins through adsorption and precipitation - the Brewtan B/protein complex is left in the spent grains when Brewtan B is added to the mash, or removed in the whirlpool when it is added to the boiler.

It is highly effective at coagulating and flocculating proline and –thiol –containing proteins, but does not interact with foam-positive proteins. This in turn inhibits downstream lipid and protein oxidation, improving flavor stability and shelf life.

Dosage rate:
In the mash: 8 grams per barrel of mash liquor (8 g/1.17 hL). In the boiler: 5 grams per barrel of wort (5 g/1.17 hL).

Usage:
Dissolve powder in warm water; add solution to mash, boil, or both.

In the mash:
Add solution to mash water prior to dough-in. In the boiler: Add solution 0-5 minutes prior to end of boil.

Stability:
1 year, stored in airtight container in cool environment

Packaging:
available in 1 lb (0.45 kg), 3 lb (1.36 kg), 10 lb (4.53 kg), 25 lb (11.33 kg), and 50 lb (22.67 kg) units

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  • Last Updated: 2020-01-19 02:13 UTC