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The biggest one yet

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 65% (ending kettle)
Rating:

4.00 (1 Review)

Calories: 371 calories (Per 330ml)
Carbs: 37.1 g (Per 330ml)

Created: Thursday December 24th 2020

Original Gravity:

1.119

Final Gravity:

1.029

ABV (standard):

11.9%

IBU (tinseth):

60.2

SRM (morey):

50.0

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 kg	Thomas Fawcett - Maris Otter Pale Ale Malt11 kg Maris Otter Pale Ale Malt	38	2.65	84.6%
0.40 kg	United Kingdom - Dark Crystal 80L0.4 kg Dark Crystal 80L	33	80	3.1%
0.55 kg	Thomas Fawcett - Pale Chocolate Malt0.55 kg Pale Chocolate Malt	32.2	230	4.2%
0.25 kg	Thomas Fawcett - Crystal Malt0.25 kg Crystal Malt	33	61	1.9%
0.25 kg	The Swaen - Blackswaen Chocolate W0.25 kg Blackswaen Chocolate W	35.8	350	1.9%
0.55 kg	Thomas Fawcett - Chocolate Malt0.55 kg Chocolate Malt	32.2	420	4.2%
13 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Summit50 g Summit Hops		Pellet	15	First Wort	0 min	60.2	100%
50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Summit (Pellet) 50 g Summit (Pellet) Hops		60.2	100%
50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
26 L		Strike	77 °C	67 °C	60 min
Starting Mash Thickness: 2 L/kg Starting Grain Temp: 18 °C

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	16 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 214 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Fikkersdries Gelderland

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
40	3	7	10	8	149.9
Mash Chemistry and Brewing Water Calculator

Notes

Mash in really thick. The goal is to sparge 2 times, as to extract as much sugars as possible. First time will be a batch sparge, then a fly sparge.

Collect a lot of runnings (40 liters) which will then be boiled down to the target volume.

Boil down the first runnings to increase caramelization. The goal is to get a LOT of maillard character in the final product and a really rich taste.

Last Updated and Sharing

290

Views

Brews

Public: Yup, Shared
Last Updated: 2021-08-27 16:24 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

Discussion about this recipe:

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DeBlauweUi • 08/27/2021 at 04:24pm

4 of 5

This is a bit rough. Soaked whisky barrel cubes in Glendronach Peated for a month and threw the whole shebang in the beer.

It's oily and super rich in taste. Lot's of maillard character. It's more of an imperial porter than a stout, it has zero roast character but a oily chocolate vibe.

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