Dark Heart - Beer Recipe - Brewer's Friend

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Dark Heart

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 42.9 liters
Post Boil Size: 33 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Thursday July 13th 2023
1.101
1.017
10.9%
79.3
47.9
5.3
23.86
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg United Kingdom - Golden Promise7.5 kg Golden Promise $ 3.00 / kg
$ 22.50 		37 3 59.3%
1.50 kg Cane Sugar1.5 kg Cane Sugar - (late fermenter addition) 46 0 11.9%
750 g Gladfield - Sour Grapes Acid Malt750 g Sour Grapes Acid Malt 12.4 2.03 5.9%
500 g Molasses500 g Molasses - (late boil kettle addition) 36 80 4%
400 g Gladfield - Big O, Malted Oats400 g Big O, Malted Oats $ 3.40 / kg
$ 1.36 		27.5 2.28 3.2%
400 g Gladfield - Light Chocolate Malt400 g Light Chocolate Malt 32.7 355 3.2%
400 g Gladfield - Roasted Barley400 g Roasted Barley 33 488 3.2%
400 g Gladfield - Vienna Malt400 g Vienna Malt 37.4 3.45 3.2%
350 g Gladfield - Medium Crystal Malt350 g Medium Crystal Malt 35.4 56.35 2.8%
300 g Gladfield - Light Crystal Malt300 g Light Crystal Malt 35.4 31.98 2.4%
150 g Gladfield - Harraway's Rolled Oats150 g Harraway's Rolled Oats 39.1 1.4 1.2%
12,650 g / $ 23.86
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 15 First Wort 0 min 79.26 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Gypsum Water Agt Mash --
5 g Calcium Chloride (dihydrate) Water Agt Mash --
2 g Epsom Salt Water Agt Mash --
20 g Baking Soda Water Agt Mash --
2.50 g Whirlfloc Water Agt Boil 15 min.
2.50 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1.50 Liters
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 690 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 L Strike 68 °C 66 °C 60 min
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 60.28 L. Suggest reducing strike water volume to 38.37 L and adding 14.88 L sparge/top-off. 53.3
Strike water volume at mash thickness of 5 L/kg 53.3
Mash volume with grains 60.3
Grain absorption losses -10.7
Remaining sparge water volume 1.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.3 L) 42.9
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 33
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 33 L) 23
Total: 54.5  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/anastasias-dark-heart-russian-imperial-stout-recipe/

Mash at 150°F (66°C) for 60 minutes. Boil for 120 minutes. Add the molasses in the last 10 minutes of the boil. Caramelize the table sugar on the stovetop, cool it to room temperature, break it into chunks, and add it to the primary before you pitch the yeast. Ferment in the high 60s to low 70s Fahrenheit (low 20s Celsius) for 30 days. Move it to secondary fermentation for 90 days.

One liter starter of White Labs WLP007 Dry English Ale Yeast

BREWER’S NOTES
This recipe goes nuts when fermenting. I typically lose 15–20 percent of the batch out of the blow-off tube when it’s in the primary fermentor. I force carbonate and then bottle with a counter-pressure filler. I’ve had mash efficiency as low as 35 percent on this, so make sure you’re adjusting for your own system.

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  • Public: Yup, Shared
  • Last Updated: 2023-11-29 02:00 UTC
  • Snapshot Created: 2023-07-13 05:04 UTC
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