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Mandarin Chocolate Pastry Imperial Stout

Method: All Grain
Style: Imperial Stout
Boil Time: 70 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.109 (recipe based estimate)
Post Boil Gravity: 1.230 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 417 calories (Per 330ml)
Carbs: 53.1 g (Per 330ml)

Created: Friday October 16th 2020

Imperial Milk Stout

by ODG34

OG: 1.114 FG: 1.022 ABV: 12.1% IBU: 89

Original Gravity:

1.131

Final Gravity:

1.049

ABV (standard):

10.8%

IBU (tinseth):

78.6

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	Thomas Fawcett - Maris Otter Pale Ale Malt4.5 kg Maris Otter Pale Ale Malt	38	2.65	73.8%
0.50 kg	Briess - Chocolate0.5 kg Chocolate	25	350	8.2%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	8.2%
0.30 kg	Briess - Caramel Malt - 60L0.3 kg Caramel Malt - 60L	35.4	60	4.9%
0.10 kg	Briess - Blackprinz Malt0.1 kg Blackprinz Malt	25	500	1.6%
0.20 kg	Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	3.3%
6.10 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Motueka1.5 oz Motueka Hops	Pellet	7	Boil at 100 °C	60 min	44.37	37.5%
1.50 oz	Motueka1.5 oz Motueka Hops	Pellet	7	Boil at 100 °C	20 min	26.87	37.5%
1 oz	Motueka1 oz Motueka Hops	Pellet	7	Whirlpool at 90 °C	20 min	7.34	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
4 oz	Motueka (Pellet)		78.58	100%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
10 L	Strike	68 °C	68 °C	80 min
5 L	Fly Sparge	78 °C	78 °C	--
Starting Mash Thickness: 1.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
150 g	CACAO NIBS	Other	Secondary	4 days
100 g	Whisky(Scotch Blue Aged 21years)	Other	Secondary	4 days
2.50 kg	Mandarin	Other	Secondary	4 days
1 kg	Mandarin Juice	Other	Bottling	0 min.

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	18 - 20 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 45.5 g Temp: 20 °C CO₂ Level: 2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	0	0	0	0	120
탄산칼슘 2g
Mash Chemistry and Brewing Water Calculator

Notes

CACAO NIBS는 그대로 발효조 투입
Mandarin은 껍질째 썰어 설탕(1kg)과 위스키와 섞은 뒤 6일 후 발효조 투입
Priming시 Mandarin을 착즙한 것을 섞음 (50g/L) + 설탕 (4g/L)

Last Updated and Sharing

380

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Brews

Public: Yup, Shared
Last Updated: 2020-11-16 03:58 UTC

System Default

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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