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Abraxas clone

441 calories 49.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Source: barta ml
Calories: 441 calories (Per 12oz)
Carbs: 49.2 g (Per 12oz)
Created: Saturday April 8th 2017
1.130
1.039
14.1%
79.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 42.1%
5 lb United Kingdom - Munich5 lb Munich 37 6 17.5%
2 lb United Kingdom - Chocolate2 lb Chocolate 34 425 7%
2 lb United Kingdom - Roasted Barley2 lb Roasted Barley 29 550 7%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 1.8%
0.50 lb United Kingdom - Extra Dark Crystal 160L0.5 lb Extra Dark Crystal 160L 33 160 1.8%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 10.5%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 1.8%
3 lb Dry Malt Extract - Extra Light3 lb Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 10.5%
28.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.41 oz Hop Shot0.41 oz Hop Shot Hops Pellet 61.1 Boil 120 min 79.17 100%
0.41 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Cinnamon Stick Spice Secondary 7 days
1 each Vanilla Bean Spice Secondary 7 days
4 oz Cacao Nibs Flavor Secondary 7 days
2 oz Ancho Pepper Flavor Secondary 7 days
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1256 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
148 5 51 97 95 324
Mash pH = 5.49

7.5 gallon Mash water
--------------------------------
3.8 g Gypsum
4.1 g CaCl2
1.5 g Epsom Salt
4.5 g Baking Soda
4.5 g Chalk (dissolved in soda water first)

3 gallon Sparge water
--------------------------------
1.5 g Gypsum
1.7 g CaCl2
0.6 g Epsom Salt
1 ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal mash (154) Infusion -- 169 °F 120 min
3 gal sparge Infusion -- 170 °F 10 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 7.65 30.6  
Mash volume with grains 9.69 38.8  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume (equipment estimates 4.07 g | 16.3 qt) 4.29 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.28 g | 33.1 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 11.94 47.8
Equipment Profile Used: System Default
 
Notes

12 ml hop shot added at 120 min

Cinnamon stick, vanilla bean, cacao nibs and ancho chiles (dried and deseeded) are used to make a tincture in vodka (just enough to cover each adjunct) during end of primary fermentation. Add tincture when racking to keg.

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  • Last Updated: 2018-05-10 20:44 UTC