Psychotic Clown - Beer Recipe - Brewer's Friend

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Psychotic Clown

308 calories 27.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 60% (brew house)
Source: BrewDog DIY Dog - Cocoa Psycho
Calories: 308 calories (Per 330ml)
Carbs: 27.4 g (Per 330ml)
Created: Tuesday August 9th 2016
1.100
1.019
10.6%
85.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.88 kg United Kingdom - Maris Otter Pale6.88 kg Maris Otter Pale 38 3.75 61.1%
1 kg United Kingdom - Wheat1 kg Wheat 37 2 8.9%
0.13 kg United Kingdom - Dark Crystal 80L0.13 kg Dark Crystal 80L 33 80 1.2%
1.25 kg United Kingdom - Black Patent1.25 kg Black Patent 27 525 11.1%
1.50 kg United Kingdom - Roasted Barley1.5 kg Roasted Barley 29 550 13.3%
0.50 kg German - Smoked Malt0.5 kg Smoked Malt 37 3 4.4%
11.26 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Magnum60 g Magnum Hops Pellet 12.7 Boil 60 min 80.77 70.6%
25 g Centennial25 g Centennial Hops Pellet 8.5 Boil 5 min 4.49 29.4%
85 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Cocoa Nibs Spice Boil --
25 g Coffee Beans Spice Boil --
25 g Cocoa Nibs Spice Secondary --
15 g Toasted Oak Chips Flavor Secondary --
 
Yeast
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:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 238 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 33.8
Mash volume with grains 41.2
Grain absorption losses -11.3
Remaining sparge water volume (equipment estimates 4.5 L) 6.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Going into fermentor 20
Total: 40.7  
Equipment Profile Used: System Default
 
Notes

Put coffee beans and cocoa nibs in a
cheese cloth and dip in wort like a tea
bag. Do multiple small additions for short
lengths of time – the longer you leave
them in the more heavy oils will
be extracted.

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  • Last Updated: 2016-08-09 10:13 UTC