Lord of the Dark Ice - Beer Recipe - Brewer's Friend

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Lord of the Dark Ice

588 calories 62 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 180 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 588 calories (Per 330ml)
Carbs: 62 g (Per 330ml)
Created: Saturday September 24th 2016
1.185
1.052
17.5%
80.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg United Kingdom - Maris Otter Pale15 kg Maris Otter Pale 38 3.75 88.2%
1 kg United Kingdom - Chocolate1 kg Chocolate 34 425 5.9%
1 kg United Kingdom - Roasted Barley1 kg Roasted Barley 29 550 5.9%
17 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g magnum60 g magnum Hops Pellet 11.7 Boil 60 min 80.23 100%
60 g / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
-
brett / lacto blend
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
68 L Infusion -- 64 °C 180 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 79.22 L. Suggest reducing strike water volume to 34.18 L and adding 33.82 L sparge/top-off. 68
Strike water volume at mash thickness of 4 L/kg 68
Mash volume with grains 79.2
Grain absorption losses -17
Remaining sparge water volume 9.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 37.4 L) 60
Boil off losses -17.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 77.9  
Equipment Profile Used: System Default
 
Notes

thin dry mash
boil up 500ml yeast for nutrient (slurry)
fermented on top of 7% ale cake of S33
aerated at pitch
aerated at 12hrs
aerated at 24hrs
fermented out at 22C target fg 1040
sour blend added
fermented 6 months fg target 1020
frozen
abv%?

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  • Last Updated: 2016-09-24 21:47 UTC