Natteravnen - Beer Recipe - Brewer's Friend

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Natteravnen

490 calories 45.5 g 500 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 15 liters (ending kettle volume)
Pre Boil Size: 23 liters
Efficiency: 81% (ending kettle)
Source: Torben Vedel
Calories: 490 calories (Per 500ml)
Carbs: 45.5 g (Per 500ml)
Created: Sunday July 4th 2021
1.105
1.022
10.9%
49.8
78.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4,200 g United Kingdom - Maris Otter Pale4200 g Maris Otter Pale kr 0.00 / kg
kr 0.00 		38 8.51 66.6667%
600 g Weyermann - Munich Type II (Dark)600 g Munich Type II (Dark) kr 0.00 / kg
kr 0.00 		37 22.5 9.52381%
300 g Weyermann - Carafa Special Type II300 g Carafa Special Type II kr 0.00 / kg
kr 0.00 		29.9 1150 4.7619%
300 g Weyermann - Carahell300 g Carahell kr 0.00 / kg
kr 0.00 		34 25 4.7619%
300 g Weyermann - Caramunich Type 3300 g Caramunich Type 3 kr 0.00 / kg
kr 0.00 		34 150 4.7619%
300 g Weyermann - Chocolate Wheat300 g Chocolate Wheat kr 0.00 / kg
kr 0.00 		34.8 1043.99 4.7619%
300 g Weyermann - Melanoidin300 g Melanoidin kr 2.20 / kg
kr 0.66 		34.5 69.99 4.7619%
6,300 g / kr 0.66
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Phoenix20 g Phoenix Hops kr 0.00 / g
kr 0.00 		Pellet 9.6 Boil 60 min 27.5866 33.3%
20 g Phoenix20 g Phoenix Hops kr 0.00 / g
kr 0.00 		Pellet 9.6 Boil 20 min 16.7067 33.3%
20 g Phoenix20 g Phoenix Hops kr 0.00 / g
kr 0.00 		Pellet 9.6 Boil 5 min 5.4995 33.3%
60 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Gypsum kr 0.00 / g
kr 0.00 		Water Agt Mash 1 hr.
0.80 g Salt kr 0.00 / g
kr 0.00 		Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
kr 0.00 / each
kr 0.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 464 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C      
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 100 35 60 50 265
80% NorMalt tap water
20% RO water
Salts are for 25 liter total water
pH adjustment based on mash pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 75 °C 68 °C 60 min
7 L Sparge 74 °C 74 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.8
Mash volume with grains 19.9
Grain absorption losses -6.3
Remaining sparge water volume 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 17 L) 15
Estimated amount in fermentor 15
Total: 30.2  
Equipment Profile Used: System Default
"Natteravnen" Imperial Stout beer recipe by Torben Vedel. All Grain, ABV 10.8657%, IBU 49.7928, SRM 78.8, Fermentables: (Maris Otter Pale, Munich Type II (Dark), Carafa Special Type II, Carahell, Caramunich Type 3, Chocolate Wheat, Melanoidin) Hops: (Phoenix) Other: (Gypsum, Salt)
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  • Public: Yup, Shared
  • Last Updated: 2021-09-23 10:53 UTC