Wuyi Mountain Demon- Imperial Brown Ale, with Lapsang Souchong - Beer Recipe - Brewer's Friend

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Wuyi Mountain Demon- Imperial Brown Ale, with Lapsang Souchong

351 calories 32.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty Smoked Beer
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 60% (brew house)
No Chill: 15 minute extended hop boil time
Calories: 351 calories (Per 330ml)
Carbs: 32.7 g (Per 330ml)
Created: Wednesday October 25th 2017
1.113
1.024
11.8%
58.4
30.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg American - Pale 2-Row8 kg Pale 2-Row 37 1.8 86%
1 kg American - Caramel / Crystal 40L1 kg Caramel / Crystal 40L 34 40 10.8%
0.30 kg American - Roasted Barley0.3 kg Roasted Barley 33 300 3.2%
9.30 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Green Bullet30 g Green Bullet Hops Pellet 11 Boil 90 min 34.19 50%
30 g Green Bullet30 g Green Bullet Hops Pellet 11 Boil 15 min 24.25 50%
60 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Lapsang SouchongTea Herb Primary 2 days
 
Yeast
Mangrove Jack - Burton Union Yeast M79
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
17 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 399 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Decoction -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (3 L/kg), your strike volume will exceeds the total water needed for the recipe (25.2 L). Reduce mash thickness to 2.69 L/kg or increase pre-boil volume to 17.7 L.  
Strike water volume at mash thickness of 3 L/kg 27.9
Mash volume with grains 34
Grain absorption losses -9.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 15
Going into fermentor 15
Total: 25.2  
Equipment Profile Used: System Default
 
Notes

50gms Tea steeped for 6 mins at 95 degrees celcius, added to end of fermentation.
50gms Tea cold steeped for 24 hours at 15 degrees celcius, added to end of fermentation.

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  • Public: Yup, Shared
  • Last Updated: 2017-10-30 02:14 UTC