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Master of Evil

406 calories 33.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 80 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17.13 liters
Post Boil Size: 13.5 liters
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.131 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Andy Malcolm
Calories: 406 calories (Per 330ml)
Carbs: 33.6 g (Per 330ml)
Created: Thursday September 26th 2024
1.131
1.022
14.3%
63.1
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 0 3.5%
0.20 kg Dingemans - Special B0.2 kg Special B 33.1 125 2.3%
0.30 kg Simpsons - Chocolate Malt0.3 kg Chocolate Malt 31.7 444 3.5%
0.20 kg Crisp Malting - Roasted Barley0.2 kg Roasted Barley 31.28 600 2.3%
0.30 kg Simpsons - Crystal Medium0.3 kg Crystal Medium 33 65.01 3.5%
0.20 kg Crisp Malting - Chocolate Malt0.2 kg Chocolate Malt 32.66 450 2.3%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 3.5%
4.10 kg Crisp Malting - Extra Pale Malt4.1 kg Extra Pale Malt 38 1.9 47.7%
0.30 kg Belgian Candi Sugar - Dark (275L)0.3 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 3.5%
0.80 kg Honey0.8 kg Honey - (late boil kettle addition) 35 2 9.3%
1.60 kg Maple Syrup1.6 kg Maple Syrup - (late fermenter addition) 29.8 0 18.6%
8.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Barth-Haas - Hallertauer Magnum30 g Hallertauer Magnum Hops Pellet 13.5 Boil 60 min 63.06 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 kg Toasted Coconut Flavor Secondary 7 days
0.30 kg Cocao Nibs Flavor Secondary 14 days
3 g Tonka Bean Flavor Secondary 14 days
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.06       Temp: 2 °C       CO2 Level: 1.5 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
Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.7
Mash volume with grains 21.6
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 8.1 L) 6.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19 L) 17.1
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 12 L) 13.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 13.5 L) 12
Total: 23.9  
Equipment Profile Used: System Default
 
Notes

Ferment at 18°C for 2 days
Add 2 litres of Maple Syrup
Ferment for a further 7 days, allowing the temperature to slowly raise to 22°C until final gravity is reached

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  • Last Updated: 2024-09-26 14:50 UTC