Dark Lager - WBC #3
144 calories
15.1 g
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
42.50 g |
Magnum42.5 g Magnum Hops |
|
Pellet |
15 |
Boil
|
60 min |
54.03 |
60.7% |
27.50 g |
Magnum27.5 g Magnum Hops |
|
Pellet |
15 |
Boil
|
30 min |
26.87 |
39.3% |
70 g
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
70 g |
Magnum (Pellet) 70 g Magnum (Pellet) Hops |
|
80.9 |
100% |
70 g
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
32.5 L |
|
Strike |
69 °C |
67 °C |
60 min |
27.5 L |
|
Sparge |
76 °C |
76 °C |
15 min |
Starting Mash Thickness:
2.5 L/kg
Starting Grain Temp:
20 °C |
Priming
Method: co2
Amount: 1.8 bar
Temp: 20 °C
CO2 Level: 2.4 Volumes |
Target Water Profile
London (Porter, dark ales)
Notes
Is This Infected?! - Imperial Stout 9.5% / 25.3 °P by @doth.brewery
Dessert stout with plenty of variations in the notes. I've done 3 different flavours now.
ANVIL Foundry 10.5
75% efficiency
Batch Volume: 20.82 L
Boil Time: 75 min
Mash Water: 32.84 L, Top-Up Water: 1.47 L, Total Water: 34.31 L, (50% diluted with 15.71 L Distilled Water)
Boil Volume: 28 L
Pre-Boil Gravity: 1.082
Vitals
Original Gravity: 1.107
Final Gravity: 1.035
IBU (Tinseth): 60
BU/GU: 0.56
Colour: 81 EBC
Mash
Sacch' Rest — 67.2 °C — 60 min
Mash Out — 76.7 °C — 10 min
Malts (8.902 kg)
6.577 kg (68.6%) — Briess Brewers Malt 2-Row — Grain — 3.3 EBC – Gladfield American Ale
907 g (9.5%) — Briess Caramel Malt — Grain — 105 EBC – Gladfield Medium Crystal x 0.75
680 g (7.1%) — Briess Oats, Flaked — Grain — 2.8 EBC – Gladfield Big O
397 g (4.1%) — Briess Midnight Wheat — Grain — 1465 EBC – Gladfield Roasted Wheat Malt x 3
170 g (1.8%) — Briess Chocolate — Grain — 935 EBC – Gladfield Light Chocolate
170 g (1.8%) — Simpsons Crystal Medium — Grain — 148 EBC – Gladfield Medium Crystal x 1.4
Other (680 g)
454 g (4.7%) — BrewVint Milk Sugar (Lactose) — Sugar — 0 EBC — Flameout
227 g (2.4%) — Maltodextrin — Sugar — 5.9 EBC — Flameout
Hops (70.9 g)
42.5 g (39 IBU) — Magnum 10.9% — Boil — 60 min
28.3 g (20 IBU) — Magnum 10.9% — Boil — 30 min
Miscs
0.5 g — Baking Soda (NaHCO3) — Mash
11.08 g — Calcium Chloride (CaCl2) — Mash
2.29 g — Epsom Salt (MgSO4) — Mash
2.29 g — Gypsum (CaSO4) — Mash
1.52 g — Calcium Chloride (CaCl2) — Sparge
0.31 g — Epsom Salt (MgSO4) — Sparge
0.31 g — Gypsum (CaSO4) — Sparge
1 items — Whirlfloc — Boil — 15 min
1 oz — Biofine Clear — Bottling
Yeast
1 pkg — Imperial Yeast A10 Darkness 75%
2 L starter 218 g DME / 267 g LME
503 billion yeast cells
0.95 million cells / ml / °P
Fermentation
Primary — 20 °C — 14 days
Carbonation: 2.4 CO2-vol
Water Profile - Ca2+ 147 Mg2+ 15 Na+ 9 Cl- 199 SO42- 90 HCO3- 91
This is my base stout. I always do something a little creative with it for flavouring. So far, there have been 3 variations. 3 split vanilla beans and 4oz cacao nibs in a bourbon tincture have made it into every variation. For my Oreo one, I did the tincture above and I added a bag of family-size Oreos to the mash. I also used Amoretti Artisan Flavouring, cookies, and cream 3-5 days prior to packaging For my S'more's one, I did the tincture above and used S'mores Amoretti Artisan Flavouring 3-5 days prior to packaging For my French Toast one, I did the tincture EXCEPT I added cinnamon sticks to the tincture. I also used Amorettie Artisan French Toast artisan flavouring.
https://web.brewfather.app/share/6azSqtibm4ixfnmo4YEM0xVGbNP10a?fbclid=IwAR1Yi1g_j6pAEgdODELmu6-fEKzDWAxNg2PNmvoIHCEjjltOokgghfjENZY
View Count: 655
Brew Count: 1
Last Updated: 2022-07-01 19:39 UTC