Imperial Stout base Lactose and Maltodextrin Nottingham Beer Recipe | All Grain No Profile Selected | Brewer's Friend
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Imperial Stout base Lactose and Maltodextrin Nottingham

341 calories 33.6 g 12 oz
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 465 gallons (fermentor volume)
Pre Boil Size: 465 gallons
Post Boil Size: 500 gallons
Pre Boil Gravity: 25.9 °P (recipe based estimate)
Post Boil Gravity: 24.3 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 341 calories (Per 12oz)
Carbs: 33.6 g (Per 12oz)
Created: Tuesday July 11th 2023
24.3 °P
6.1 °P
11.4%
0.0
41.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,100 lb Rahr - Standard 2-Row1100 lb Standard 2-Row 36.8 1.8 64.7%
25 lb Simpsons - Roasted Barley25 lb Roasted Barley 28.52 600 1.5%
55 lb Weyermann - Chocolate Wheat55 lb Chocolate Wheat 34.8 415 3.2%
55 lb Crisp Malting - Pale Chocolate55 lb Pale Chocolate 32.7 220 3.2%
55 lb Simpsons - DRC55 lb DRC 34.7 115 3.2%
100 lb Corn Sugar - Dextrose100 lb Corn Sugar - Dextrose 42 0.5 5.9%
100 lb Lactose (Milk Sugar)100 lb Lactose (Milk Sugar) 41 1 5.9%
100 lb Gladfield - Maltodextrin100 lb Maltodextrin 34.5 3 5.9%
110 lb Rahr - White Wheat110 lb White Wheat 39.1 3.2 6.5%
1,700 lbs / 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 14941 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Portland, OR, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Imperial Stout base Lactose and Maltodextrin Nottingham" No Profile Selected beer recipe by Fronsklu. All Grain, ABV 11.42%, IBU 0, SRM 41.37, Fermentables: (Standard 2-Row, Roasted Barley, Chocolate Wheat, Pale Chocolate, DRC, Corn Sugar - Dextrose, Lactose (Milk Sugar), Maltodextrin, White Wheat)
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Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-07-11 19:50 UTC
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