Imperial Oat Stout v2 - Beer Recipe - Brewer's Friend

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Imperial Oat Stout v2

282 calories 28.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.4 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: luccio
Calories: 282 calories (Per 330ml)
Carbs: 28.4 g (Per 330ml)
Created: Sunday November 12th 2017
1.091
1.022
9.0%
70.6
48.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 8.51 61%
1 kg German - Dark Munich1 kg Dark Munich 36 25.19 12.2%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 4.37 9.8%
0.75 kg German - Munich Light0.75 kg Munich Light 37 14.51 9.1%
0.25 kg German - Carafa II0.25 kg Carafa II 32 1132.64 3%
400 g Lactose (Milk Sugar)400 g Lactose (Milk Sugar) 41 1.17 4.9%
8.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Columbus35 g Columbus Hops Pellet 14.6 Boil 60 min 53.37 38.9%
20 g Centennial20 g Centennial Hops Pellet 9.8 Boil 20 min 12.4 22.2%
35 g Cascade35 g Cascade Hops Pellet 6.6 Boil 5 min 4.81 38.9%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g French oakchips Other Secondary 5 days
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Temperature -- 67 °C 60 min
Mashout Temperature -- 77 °C 10 min
10.5 L add "Cold steeping Carafa II" Sparge -- 77 °C --
Starting Mash Thickness: 2.949 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 23
Mash volume with grains 28.2
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 11.6 L) 10.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26.2 L) 25.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Going into fermentor 20
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

Préparation du cold steeping:
German - Carafa II :250g dans 1L d'eau
24h @ Room temp
Ajouter le cold steeping pendant le rinçage

=>Recommandation lactose : entre 5% et 13% (BYO)
Ajouter 5-10 minutes avant la fin de l’ébullition les 400g de lactose.

French oakchips : trempés dans le Rhum
In beer, you can add from 14 g to 71 g to your beer. Full extraction occurs in about two weeks. (BYO)
French oakchips : 50g/10L

Levure : 2 pkt d'US-05

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  • Last Updated: 2017-12-11 12:51 UTC