Anniversary - Beer Recipe - Brewer's Friend

Anniversary

359 calories 37.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Pre Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Monocle
Calories: 359 calories (Per 330ml)
Carbs: 37.3 g (Per 330ml)
Created: Thursday January 17th 2019
1.115
1.030
11.2%
74.7
45.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 39.6%
3 kg American - Munich - Light 10L3 kg Munich - Light 10L 33 10 29.7%
1.55 kg American - Pilsner1.55 kg Pilsner 37 1.8 15.3%
0.25 kg American - Dark Chocolate0.25 kg Dark Chocolate 29 420 2.5%
0.25 kg American - Caramel / Crystal 120L0.25 kg Caramel / Crystal 120L 33 120 2.5%
0.25 kg American - Caramel / Crystal 60L0.25 kg Caramel / Crystal 60L 34 60 2.5%
0.50 kg American - 100% Whole Grain Old Fashioned0.5 kg 100% Whole Grain Old Fashioned 33 2.2 5%
0.30 kg American - Midnight Wheat Malt0.3 kg Midnight Wheat Malt 33 550 3%
10.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Chinook60 g Chinook Hops Pellet 13.1 Boil 60 min 65.04 66.7%
30 g Cascade30 g Cascade Hops Pellet 7.8 Boil 15 min 9.61 33.3%
90 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.4 L Mash Infusion -- 69 °C 60 min
13.7 L Fly Sparge Fly Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.61 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
2 g Yeast Nutrient Other Boil 10 min.
7.54 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
3 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 562 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
PISMO TAP (August 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 37 37 39 138 306
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash hot, sparge quick.

Rehydrate yeast in 200 mL boiled tap water for 20 mins undisturbed. Add O2 for 60 seconds. Stir and pitch in 62 F wort.

Ferment at 64 F (18 C) for four days, then ramp up to 68 F for four weeks. Rack to secondary (or barrel) for two months.

View Count: 344
Brew Count: 0
Last Updated: 2019-01-20 04:37 UTC

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