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All-In Stout

373 calories 30.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.121 (recipe based estimate)
Efficiency: 65% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 373 calories (Per 330ml)
Carbs: 30.2 g (Per 330ml)
Created: Friday November 24th 2023
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Imperial Milk Stout

by ODG34

OG: 1.114 FG: 1.022 ABV: 12.1% IBU: 89

1.121
1.019
13.4%
96.9
50.0
5.5
296.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g United Kingdom - Maris Otter Pale4000 g Maris Otter Pale 38 3.75 54.8%
200 g Munich200 g Munich 37 6 2.7%
200 g Weyermann - Carafa Special Type III200 g Carafa Special Type III 29.9 525 2.7%
200 g Weyermann - Roasted Barley200 g Roasted Barley 29.9 432 2.7%
200 g Crisp Malting - Chocolate Malt200 g Chocolate Malt 32.66 450 2.7%
200 g Weyermann - Special W200 g Special W 33.6 115 2.7%
500 g Flaked Oats500 g Flaked Oats 33 2.2 6.9%
1,300 g Weyermann - Oak Smoked Wheat Malt1300 g Oak Smoked Wheat Malt 38 2 17.8%
494 g Viking - Red Active Malt494 g Red Active Malt Ft 600.00 / kg
Ft 296.40 		33 13.68 6.8%
7,294 g / Ft 296.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Newport50 g Newport Hops Pellet 10.7 Boil 30 min 78.45 83.3%
10 g Green Bullet10 g Green Bullet Hops Pellet 12.6 Boil 30 min 18.48 16.7%
60 g / Ft 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Tonka bean Spice Primary 2 days
10 g Coffee Beans Flavor Primary 2 days
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 339 B cells required
Ft 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Distilled water
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
Beta-glucan Temperature -- 42 °C 15 min
Protein Temperature -- 52 °C 30 min
Maltose Temperature -- 65 °C 80 min
Mash out Temperature -- 76 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 19.7
Mash volume with grains 24.5
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 9.4 L) 5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 17
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 12
Going into fermentor 12
Total: 25.2  
Equipment Profile Used: System Default
 
Notes

https://www.hopline.hu/tonkabab-15g

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  • Last Updated: 2025-07-16 15:16 UTC