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

Brewer's Friend

Print

Bakunyin's hammer_15 l

288 calories 23.8 g 330 ml
brewer logo
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
Similar Recipes

Nebūtis

by Umoyk

OG: 1.102 FG: 1.025 ABV: 10.2% IBU: 67

1.094
1.015
10.3%
81.5
44.9
5.7
n/a
 
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.

Last Updated and Sharing
 
291
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-10-19 08:22 UTC