slowhand stout - Beer Recipe - Brewer's Friend

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slowhand stout

318 calories 23.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 36 liters
Pre Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 75% (brew house)
Source: inspired by speedway stout
Calories: 318 calories (Per 330ml)
Carbs: 23.7 g (Per 330ml)
Created: Wednesday February 1st 2017
1.104
1.013
11.9%
63.7
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg United Kingdom - Maris Otter Pale11 kg Maris Otter Pale 38 3.75 81.5%
1.40 kg American - Caramel / Crystal 40L1.4 kg Caramel / Crystal 40L 34 40 10.4%
0.60 kg American - Dark Chocolate0.6 kg Dark Chocolate 29 420 4.4%
0.40 kg United Kingdom - Roasted Barley0.4 kg Roasted Barley 29 550 3%
0.10 kg German - Carafa I0.1 kg Carafa I 32 340 0.7%
13.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Nugget70 g Nugget Hops Pellet 14 Boil 60 min 59.69 58.3%
30 g Liberty30 g Liberty Hops Pellet 4 Boil 15 min 3.63 25%
20 g Liberty20 g Liberty Hops Pellet 4 Boil 2 min 0.41 16.7%
120 g / $ 0.00
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Temperature -- 65 °C 60 min
27 L Temperature -- 72 °C 15 min
27 L Temperature -- 78 °C 5 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 59.31 L. Suggest reducing initial strike volume to 36.49 L and adding 13.91 L sparge/top-off. 50.4
Strike water volume (equipment estimates 53.6 L) 50.4
Mash volume with grains (equipment estimates 62.5 L) 59.3
Grain absorption losses -13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 39.2 L) 36
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 30
Volume into fermentor 30
Total: 50.4  
Equipment Profile Used: System Default
 
Notes

1 vanilla bean 10 min boil

Fermentation: 2 weeks primary, 2 weeks secondary.

1 vanilla bean 3 days in rum - 7 days secondary
10g Oak chips 3 days in rum - 7 days secondary
50g Cacao nibs 3 days in rum - 7 days secondary
50g Coffee beans coarsely ground 3 days in rum - 7 days secondary

Add ingredients to a cup of rum of your choice (i.e. Havana club). Make sure the rum covers the ingredients and Let it soak for some days.
When ready, pour into secondary fermentor.

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  • Last Updated: 2017-02-02 17:46 UTC