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Silver Cap

256 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 7.25 gallons (fermentor volume)
Pre Boil Size: 9.25 gallons
Post Boil Size: 7.75 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 256 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Thursday July 22nd 2021
1.077
1.019
7.6%
22.8
46.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 69%
1.15 lb American - Roasted Barley1.15 lb Roasted Barley 33 300 5.7%
1.35 lb American - Chocolate1.35 lb Chocolate 29 350 6.7%
1.05 lb American - Caramel / Crystal 80L1.05 lb Caramel / Crystal 80L 33 80 5.2%
0.50 lb Thomas Fawcett - Pale Chocolate Malt0.5 lb Pale Chocolate Malt 32.2 230 2.5%
0.38 lb Weyermann - Acidulated0.375 lb Acidulated 27 3.4 1.8%
0.38 lb Lactose (Milk Sugar)0.375 lb Lactose (Milk Sugar) 41 1 1.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 7.4%
20.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g CTZ14 g CTZ Hops Pellet 15.5 Boil 60 min 17.67 11%
4 oz Fuggles4 oz Fuggles Hops Pellet 4.5 Boil 3 min 5.17 89%
127.40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each burton salt Water Agt Mash 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 158 °F 148 °F 60 min
6 gal Batch Sparge 182 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.23 24.9  
Mash volume with grains 7.82 31.3  
Grain absorption losses -2.49 -10  
Remaining sparge water volume (equipment estimates 5.4 g | 21.6 qt) 5.73 22.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 8.92 g | 35.7 qt) 9.25 37  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume (equipment estimates 7.25 g | 29 qt) 7.75 31  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.75 g | 31 qt) 7.25 29  
Total: 11.96 47.8
Equipment Profile Used: System Default
 
Notes

add rice hulls to help with mash

Burton salts I've just add luck with for stouts (Montgomery County MD, regular tap water)

water notes: I expect to lose:
2.75 gallons mash tun (boil size = 9.25)
1.5 gallons boil (post boil = 7.75)
0.5 gallon trub (in fermenter = 7.25)
0.75 gallon fermenter (serving = 6.5)

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  • Last Updated: 2021-07-24 15:23 UTC