The Kings Drink - Beer Recipe - Brewer's Friend

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The Kings Drink

305 calories 27.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15.28 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 62.5% (brew house)
Source: Malatcott
Calories: 305 calories (Per 330ml)
Carbs: 27.3 g (Per 330ml)
Created: Tuesday December 6th 2022
1.099
1.019
10.5%
62.8
50.0
5.5
2.35
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Bairds - Golden Promise3.3 kg Golden Promise 37 3 60%
0.50 kg United Kingdom - Brown0.5 kg Brown 32 65 9.1%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 3.6%
0.50 kg Barrett Burston - Roasted Barley0.5 kg Roasted Barley - (late mash tun addition) 34.5 340 9.1%
0.30 kg Barrett Burston - Chocolate Malt0.3 kg Chocolate Malt - (late mash tun addition) 34.5 169.19 5.5%
0.20 kg American - Black Malt0.2 kg Black Malt - (late mash tun addition) 28 500 3.6%
0.50 kg Candi Syrup - Belgian Candi Syrup - D-900.5 kg Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 11 Boil 60 min 41.45 37.5%
10 g Galaxy10 g Galaxy Hops $ 0.10 / g
$ 1.00 		Pellet 14.25 Boil 15 min 17.76 25%
15 g Styrian Goldings NZ15 g Styrian Goldings NZ Hops $ 0.09 / g
$ 1.35 		Pellet 4.8 Boil 5 min 3.61 37.5%
40 g / $ 2.35
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chalk Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
2.95 ml Lactic acid Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1.58 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 86.5 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 4 12 50 50 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 L mash with light malts only Strike 73 °C 65 °C 60 min
add darks malts and recirc Vorlauf 65 °C 76 °C 15 min
8.6 L Batch Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.4 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.4 L/kg 12
Mash volume with grains 15.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 12.3 L) 9.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.4 L) 15.3
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 10 L) 12
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 12 L) 10
Total: 21.2  
Equipment Profile Used: System Default
"The Kings Drink" Imperial Stout beer recipe by Malatcott. All Grain, ABV 10.48%, IBU 62.82, SRM 50, Fermentables: (Golden Promise, Brown, Flaked Oats, Roasted Barley, Chocolate Malt, Black Malt, Belgian Candi Syrup - D-90) Hops: (Magnum, Galaxy, Styrian Goldings NZ) Other: (Chalk, Gypsum, Lactic acid, Calcium Chloride (dihydrate), Yeast Nutrient)
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  • Last Updated: 2022-12-12 09:37 UTC