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Imperial Breakfast Stout

348 calories 33.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 18.5 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 348 calories (Per 330ml)
Carbs: 33.3 g (Per 330ml)
Created: Tuesday September 12th 2017
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Imperial Milk Stout

by ODG34

OG: 1.114 FG: 1.022 ABV: 12.1% IBU: 89

1.112
1.025
11.3%
75.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
490 g Flaked Oats490 g Flaked Oats 33 2.2 9.6%
180 g Finland - Chocolate Malt180 g Chocolate Malt 31 338 3.5%
180 g United Kingdom - Roasted Barley180 g Roasted Barley 29 550 3.5%
125 g German - Carafa I125 g Carafa I 32 340 2.5%
125 g Finland - Crystal Malt 150125 g Crystal Malt 150 35 57 2.5%
0.80 kg Cane Sugar0.8 kg Cane Sugar 46 0 15.7%
3.20 kg Viking - Viking - Sahtimallas3.2 kg Viking - Sahtimallas 36.8 3.2 62.7%
5,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Columbus17 g Columbus Hops Pellet 15 Boil 60 min 50.8 23.6%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 25 min 10.39 20.8%
40 g East Kent Goldings40 g East Kent Goldings Hops Pellet 5 Boil 10 min 14.45 55.6%
72 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
80 g Dark chocolate Flavor Boil 15 min.
1 tsp Irish Moss Fining Boil 10 min.
25 g Ground espresso beans Flavor Boil 0 min.
25 g Cold brewed espresso Flavor Secondary 0 min.
20 g Rye Jack Daniels infused oak chips Fining Secondary 21 days
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 68 °C 90 min
Starting Mash Thickness: 2.4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.4 L/kg 10.3
Mash volume with grains 13.2
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 14.3 L) 12.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 19.9 L) 18.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 11
Going into fermentor 11
Total: 23.2  
Equipment Profile Used: System Default
 
Notes

0 68
15 69.5
30 69.5
45 69
60 66
75 67
90 67.5
OG 1.112
FG 1.036



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  • Last Updated: 2021-09-03 21:04 UTC