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Wampa Stout

381 calories 39 g 440 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 62 liters
Post Boil Size: 56 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Kjell-Erik Aarsheim
Calories: 381 calories (Per 440ml)
Carbs: 39 g (Per 440ml)
Created: Wednesday January 17th 2018
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OG: 1.098 FG: 1.028 ABV: 10.3% IBU: 73

1.092
1.023
9.1%
82.1
42.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg German - Pilsner15 kg Pilsner 38 1.6 80.2%
1 kg American - Caramel / Crystal 120L1 kg Caramel / Crystal 120L 33 120 5.3%
700 g American - Chocolate700 g Chocolate 29 350 3.7%
600 g American - Roasted Barley600 g Roasted Barley 33 300 3.2%
500 g Flaked Rye500 g Flaked Rye 36 2.8 2.7%
500 g Flaked Wheat500 g Flaked Wheat 34 2 2.7%
400 g United Kingdom - Black Patent400 g Black Patent 27 525 2.1%
18,700 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Chinook70 g Chinook Hops Pellet 13 Boil 90 min 39.75 29.8%
70 g Chinook70 g Chinook Hops Pellet 13 Boil 30 min 28.56 29.8%
50 g Centennial50 g Centennial Hops Pellet 10 Boil 15 min 10.13 21.3%
45 g Centennial45 g Centennial Hops Pellet 10 Boil 5 min 3.66 19.1%
235 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Chalk Water Agt Mash 90 min.
11 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
2.10 g Epsom Salt Water Agt Mash 90 min.
8 g Gypsum Water Agt Mash 90 min.
3 g Baking Soda Water Agt Mash 90 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
10 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 825 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.47 bar       Temp: 3 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 5 35 130 75 160
Waterprofile temporary. Actual values will follow.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Mash-In Strike -- 55 °C 10 min
Amylase (Starch Conversion) Temperature -- 70 °C 90 min
Mash-Out Temperature -- 78 °C 10 min
30 L Sparge until reaching recipe kettlevolume acheived or SG 1.010 Sparge -- 78 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 59.73 L. Suggest reducing initial water volume to 45.4 L and adding 14.33 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 59.09 L. Suggest reducing strike water volume to 33.06 L and adding 13.69 L sparge/top-off. 46.8
Strike water volume at mash thickness of 2.5 L/kg 46.8
Mash volume with grains 59.1
Grain absorption losses -18.7
Remaining sparge water volume (equipment estimates 32.6 L) 34.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.7 L) 62
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.2
Post boil Volume (equipment estimates 50 L) 56
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 56 L) 50
Total: 81.6  
Equipment Profile Used: System Default
 
Notes

During sparging, the amount of water needed is about 30L - please sparge until reaching the desired kettle-volume (this will vary depending on your setup)

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  • Last Updated: 2019-10-18 11:44 UTC