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Master of Evil

Method: All Grain
Style: Imperial Stout
Boil Time: 80 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17.13 liters
Post Boil Size: 13.5 liters
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.131 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Andy Malcolm
Calories: 406 calories (Per 330ml)
Carbs: 33.6 g (Per 330ml)

Created: Thursday September 26th 2024

Original Gravity:

1.131

Final Gravity:

1.022

ABV (standard):

14.3%

IBU (tinseth):

63.1

SRM (morey):

50.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.30 kg	Rice Hulls0.3 kg Rice Hulls	0	0	3.5%
0.20 kg	Dingemans - Special B0.2 kg Special B	33.1	125	2.3%
0.30 kg	Simpsons - Chocolate Malt0.3 kg Chocolate Malt	31.7	444	3.5%
0.20 kg	Crisp Malting - Roasted Barley0.2 kg Roasted Barley	31.28	600	2.3%
0.30 kg	Simpsons - Crystal Medium0.3 kg Crystal Medium	33	65.01	3.5%
0.20 kg	Crisp Malting - Chocolate Malt0.2 kg Chocolate Malt	32.66	450	2.3%
0.30 kg	Flaked Oats0.3 kg Flaked Oats	33	2.2	3.5%
4.10 kg	Crisp Malting - Extra Pale Malt4.1 kg Extra Pale Malt	38	1.9	47.7%
0.30 kg	Belgian Candi Sugar - Dark (275L) - (late boil kettle addition)	38	275	3.5%
0.80 kg	Honey0.8 kg Honey - (late boil kettle addition)	35	2	9.3%
1.60 kg	Maple Syrup1.6 kg Maple Syrup - (late fermenter addition)	29.8	0	18.6%
8.60 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
30 g	Barth-Haas - Hallertauer Magnum30 g Hallertauer Magnum Hops		Pellet	13.5	Boil	60 min	63.06	100%
30 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	Barth-Haas - Hallertauer Magnum (Pellet) 30 g Hallertauer Magnum (Pellet) Hops		63.06	100%
30 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Strike	67 °C	67 °C	60 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 25 °C

Other Ingredients

Amount	Name	Type	Use	Time
0.60 kg	Toasted Coconut	Flavor	Secondary	7 days
0.30 kg	Cocao Nibs	Flavor	Secondary	14 days
3 g	Tonka Bean	Flavor	Secondary	14 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:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 128 B cells required

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:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 128 B cells required

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 128 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.06 Temp: 2 °C CO₂ Level: 1.5 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

Ferment at 18°C for 2 days
Add 2 litres of Maple Syrup
Ferment for a further 7 days, allowing the temperature to slowly raise to 22°C until final gravity is reached

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-09-26 14:50 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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