Bakunyin's hammer_15 l - Beer Recipe - Brewer's Friend

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Bakunyin's hammer_15 l

288 calories 23.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Source: #blackmonty
Calories: 288 calories (Per 330ml)
Carbs: 23.8 g (Per 330ml)
URL: https://beerandbrewing.com/the-dementor-imperial-stout-recipe/
Created: Thursday April 2nd 2020
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OG: 1.102 FG: 1.025 ABV: 10.2% IBU: 67

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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg BE - Pale Ale3.6 kg Pale Ale 38 3.4 59.5%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 550 5%
0.10 kg Gladfield - Dark Chocolate Malt0.1 kg Dark Chocolate Malt 32.7 488 1.7%
0.20 kg Dingemans - Biscuit0.2 kg Biscuit 34.5 22 3.3%
0.20 kg Viking - Red Ale Malt0.2 kg Red Ale Malt 35 27 3.3%
0.15 kg American - Caramel / Crystal 120L0.15 kg Caramel / Crystal 120L 33 120 2.5%
0.80 kg Viking - Vienna0.8 kg Vienna 37 3.6 13.2%
0.70 kg Cane Sugar0.7 kg Cane Sugar - (late boil kettle addition) 46 0 11.6%
6.05 kg / Ft 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Warrior30 g Warrior Hops Pellet 16 Boil 60 min 71.17 42.9%
40 g Mount Hood40 g Mount Hood Hops Pellet 4.8 Boil 10 min 10.32 57.1%
70 g / Ft 0.00
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
Ft 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 86 g       Temp: 20 °C       CO2 Level: 2,40 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.5
Mash volume with grains 23.1
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 7.3 L) 5.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.6 L) 19
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 15 L) 16
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 16 L) 15
Total: 25.3  
Equipment Profile Used: System Default
 
Notes

Do a single infusion mash at 150°F (66°C) for 60 minutes. After sparging, boil for 60 minutes, following the hops schedule. Add the clarifying tablet and yeast nutrient (to ensure a healthy fermentation) at 15 minutes.

Cool the wort to 66°F (19°C), aerate it or add oxygen prior to pitching, and pitch the rehydrated yeast. (If you’re using liquid yeast, be sure to make an adequate yeast starter.)
Ferment at 66°F (19°C) (see Brewer’s Notes for more details). Be sure to use a blow-off tube!

Pitch the yeast and let the temperature rise to 68°F (20°C) and hold that over the first 3 days. Raise the fermentation temperature gradually to the low 70s Fahrenheit (20s Celsius) to help the yeast complete fermentation and reabsorb any diacetyl that was produced during fermentation.

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  • Last Updated: 2023-10-19 08:22 UTC