Satan Takes A Holiday - Beer Recipe - Brewer's Friend

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Satan Takes A Holiday

293 calories 26 g 330 ml
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jan Erik Johansen
Calories: 293 calories (Per 330ml)
Carbs: 26 g (Per 330ml)
Created: Wednesday July 27th 2016
1.095
1.018
10.2%
77.4
45.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g United Kingdom - Maris Otter Pale4000 g Maris Otter Pale 38 3.75 46%
3,000 g Liquid Malt Extract - Light3000 g Liquid Malt Extract - Light 35 4 34.5%
600 g Flaked Oats600 g Flaked Oats 33 2.2 6.9%
300 g United Kingdom - Chocolate300 g Chocolate 34 425 3.4%
200 g Belgian - Biscuit200 g Biscuit 35 23 2.3%
200 g German - Carafa III200 g Carafa III 32 535 2.3%
200 g United Kingdom - Crystal 45L200 g Crystal 45L 34 45 2.3%
200 g United Kingdom - Roasted Barley200 g Roasted Barley 29 550 2.3%
8,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Columbus25 g Columbus Hops Pellet 16.5 Boil 60 min 39.86 26.3%
30 g Green Bullet30 g Green Bullet Hops Pellet 11 Boil 25 min 22.17 31.6%
40 g Green Bullet40 g Green Bullet Hops Pellet 11 Boil 10 min 15.41 42.1%
95 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
70 g Bittersweet chocolate Spice Boil 15 min.
40 g Unsweetened cocoa nibs Spice Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
60 g Ground coffee Spice Boil 15 min.
60 g Cold-brewed coffee Spice Secondary --
14 g French Oak chips Flavor Secondary --
0.20 L Kentucky Bourbon (1c) Flavor Secondary --
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.5 L) 34.5
Mash volume with grains (equipment estimates 39.3 L) 38.2
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.1
Pre boil volume (equipment estimates 31 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Volume into fermentor 22
Total: 34.5  
Equipment Profile Used: System Default
 
Notes

Inspired by a clone of Founders Kentucky Bourbon Stout. Infusion Mash at 65C for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 19C. Soak 14 grams French Oak chips in 0.2 L Kentucky Bourbon for 2 days. Soak ground coffee in 0.2 L boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 19C for 2 more weeks.

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  • Last Updated: 2016-08-16 11:44 UTC