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La bitumineuse

Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 54% (brew house)
Calories: 264 calories (Per 330ml)
Carbs: 23.4 g (Per 330ml)

Created: Wednesday May 27th 2020

Dark Art (3 bean clone)

by FRLinux

OG: 1.080 FG: 1.017 ABV: 8.4% IBU: 72

Original Gravity:

1.086

Final Gravity:

1.016

ABV (standard):

9.1%

IBU (tinseth):

81.1

SRM (morey):

50.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.36 kg	Thomas Fawcett - Maris Otter Pale Ale Malt6.356 kg Maris Otter Pale Ale Malt	38	2.65	58.3%
0.45 kg	Flaked Oats0.454 kg Flaked Oats	33	2.2	4.2%
0.91 kg	Flaked Rye0.908 kg Flaked Rye	36	2.8	8.3%
0.45 kg	Briess - Caramel Malt - 120L0.454 kg Caramel Malt - 120L	34.5	120	4.2%
0.91 kg	Briess - Dark Chocolate Malt0.908 kg Dark Chocolate Malt	33	420	8.3%
0.45 kg	Briess - Rye Malt0.454 kg Rye Malt	36.8	3.7	4.2%
0.45 kg	Dingemans - Special B0.454 kg Special B	33.1	125	4.2%
0.45 kg	Weyermann - Caramunich Type 30.454 kg Caramunich Type 3	34	57	4.2%
0.45 kg	Bairds - Roasted Barley0.454 kg Roasted Barley	33	600	4.2%
10.90 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
56 g	Magnum56 g Magnum Hops		Pellet	15	Boil	60 min	81.06	100%
56 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
56 g	Magnum (Pellet) 56 g Magnum (Pellet) Hops		81.06	100%
56 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Strike	67 °C	67 °C	90 min
Starting Mash Thickness: 4 L/kg Starting Grain Temp: 67 °C

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Gypsum (Calcium Sulfate)	Water Agt	Mash	0 min.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
236 g	Coffee	Flavor	Primary	0 min.
450 ml	Bourbon	Water Agt	Secondary	0 min.
100 g	Oak chips	Water Agt	Secondary	7 days

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 151 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Double mash, sans ajout d'eau pour sparge. 34L à évaporer jusqu'à 21L.
Environ 20 espressi (236g de café) crissé drette dans le moût au refroidissement. À gouter à la fin de la fermentation pour en ajouter au cas.
À 7 jours avant le packaging, ajout de 100g de copeaux de chêne préalablement trempés dans un pot Mason de Bourbon, avec le Bourbon aussi.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-03-03 18:13 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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