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Boa noite Cinderela!

261 calories 24 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rodfon
Hop Utilization: 90%
Calories: 261 calories (Per 330ml)
Carbs: 24 g (Per 330ml)
Created: Saturday January 6th 2018
1.085
1.017
8.9%
69.4
33.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg American - Pale Ale9 kg Pale Ale 37 3.5 83.7%
0.25 kg American - Caramel / Crystal 30L0.25 kg Caramel / Crystal 30L 34 30 2.3%
0.50 kg American - Roasted Barley0.5 kg Roasted Barley - (late boil kettle addition) 33 300 4.7%
0.25 kg German - CaraAroma0.25 kg CaraAroma 34 130 2.3%
0.25 kg German - Carafa I0.25 kg Carafa I 32 340 2.3%
0.50 kg Flaked Oats0.5 kg Flaked Oats - (late boil kettle addition) 33 2.2 4.7%
10.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 15 Boil 60 min 58.12 50%
50 g Fantasia50 g Fantasia Hops Pellet 4.8 Boil 20 min 11.26 50%
100 g / $ 0.00
 
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:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 552 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Temperature -- 75 °C 10 min
Temperature -- 100 °C 70 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 26.9
Mash volume with grains 34
Grain absorption losses -10.8
Remaining sparge water volume (equipment estimates 18 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.2 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 27
Going into fermentor 27
Total: 46.7  
Equipment Profile Used: System Default
 
Notes

0,5 Kg de Coco Torrado no final da fervura e mais 0,5 Kg na maturação.

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  • Last Updated: 2018-02-05 15:43 UTC