Brewer's Friend

Print

christmas spiced imp stout

398 calories 44 carbs
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 78% (brew house)
Source: ampi
Calories: 398 calories (Per 355mL)
Carbs: 44 g (Per 355mL)
Created Sunday January 15th 2017
1.118
1.034
11.06%
0
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4.2 kg United Kingdom - Golden Promise4.2 kg Golden Promise 37 3 38.8%
0.8 kg American - Caramel / Crystal 20L0.8 kg Caramel / Crystal 20L 35 20 7.4%
0.64 kg American - Caramel / Crystal 60L0.64 kg Caramel / Crystal 60L 34 60 5.9%
0.47 kg United Kingdom - Roasted Barley0.47 kg Roasted Barley 29 550 4.3%
0.54 kg United Kingdom - Chocolate0.54 kg Chocolate 34 425 5%
0.5 kg Belgian - Aromatic0.5 kg Aromatic 33 38 4.6%
0.6 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 5.5%
0.6 kg Lactose (Milk Sugar)0.6 kg Lactose (Milk Sugar) 41 1 5.5%
0.43 kg Flaked Barley0.43 kg Flaked Barley 32 2.2 4%
0.64 kg Brown Sugar0.64 kg Brown Sugar 45 15 5.9%
0.4 kg Corn Sugar - Dextrose0.4 kg Corn Sugar - Dextrose 46 0.5 3.7%
1 kg United Kingdom - Maris Otter Pale1 kg Maris Otter Pale 38 3.75 9.2%
10.82 kg Total      
 
Mash Guidelines
Amount Description Type Temp Time
L -- 65.5 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Yeast
Wyeast - American Ale 1056
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 636 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
penistone, sheffield
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
26 2 8 12 60 38
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 12.62 50.5  
Strike water volume at mash thickness of 1.43764 qt/lb 7.27 29.1  
Remaining sparge water volume 5.35 21.4  
Grain absorption losses -5.06 -20.2  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.31 29.2  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Adjusted starting boil size 7.58 30.3  
Boil off losses -1.5 -6  
Amount going into fermentor 6.08 24.3  
Total: 12.62 50.5
 
Notes

added 1.5 pack of brandy soaked fruit
2oz x medium French oak soaked in jd ml??
in to secondary

20ml hop extract

Last Updated and Sharing
 
916
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-03-05 21:27 UTC