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Svarte Hællvette

299 calories 31.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 45 liters (ending kettle volume)
Pre Boil Size: 50.6 liters
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 57% (ending kettle)
Calories: 299 calories (Per 330ml)
Carbs: 31.2 g (Per 330ml)
Created: Thursday November 15th 2018
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Imperial Stout

by Wolf Pack Brewing

OG: 1.113 FG: 1.032 ABV: 10.7% IBU: 60

1.096
1.025
10.4%
60.6
98.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6.50 kg Bestmalz - Pilsen Malt6.5 kg Pilsen Malt 38 3.31 26.3%
2.29 kg Flaked Oats2.29 kg Flaked Oats 33 4.37 9.3%
1.79 kg Bestmalz - Pilsen Malt1.79 kg Pilsen Malt 38 3.31 7.2%
1.08 kg Crisp Malting - United Kingdom - Black1.08 kg United Kingdom - Black 34.5 599.99 4.4%
1.07 kg Thomas Fawcett - Pale Crystal1.07 kg Pale Crystal 34 73.22 4.3%
0.94 kg Bestmalz - German - Caramel Pils0.94 kg German - Caramel Pils 35 2.4 3.8%
6.50 kg Bestmalz - German - Pale Ale6.5 kg German - Pale Ale 39 2.3 26.3%
1.81 kg Bestmalz - German - Pale Ale1.81 kg German - Pale Ale 39 2.3 7.3%
1.77 kg United Kingdom - Chocolate1.77 kg Chocolate 34 1132.64 7.2%
1 kg United Kingdom - Roasted Barley1 kg Roasted Barley 29 1466.21 4%
24.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
69 g Ahtanum69 g Ahtanum Hops Pellet 4.8 Boil 90 min 14.51 46%
81 g Galena81 g Galena Hops Pellet 13 Boil 90 min 46.13 54%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
17 g Chalk Water Agt Mash 0 min.
7 g Epsom Salt Water Agt Mash 0 min.
1 g Gypsum Water Agt Mash 0 min.
3 g Table Salt Water Agt Mash 0 min.
261 g Crushed Cacao Nibs Flavor Boil 90 min.
10 g Super Moss Fining Boil 10 min.
6 g WLN1000 Yeast Nutrition Other Boil 5 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
6 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 1030 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.69 bar       Temp: 10 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Blackout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 20 38 47 160
Add all water adjustments except chalk before the first mash. Add the Chalk between mashes, before the second mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
56.8 L First mash, 6.5 kg pilsen and 6.5 kg pale ale malt Temperature -- 65 °C 80 min
10.4 L Sparge of first mash Sparge -- 74 °C --
Second mash, remaining malt Temperature -- 65 °C 80 min
Mash out Temperature -- 74 °C --
4.9 L Sparge of second mash Sparge -- 74 °C --
Starting Mash Thickness: 2.4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.3 L. Suggest reducing initial water volume to 45.4 L and adding 8.9 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 75.74 L. Suggest reducing initial water volume to 29.07 L and adding 30.34 L sparge/top-off. 59.4
Strike water volume at mash thickness of 2.4 L/kg 59.4
Mash volume with grains 75.7
Grain absorption losses -24.8
Remaining sparge water volume 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 54.3 L) 50.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume (equipment estimates 41.3 L) 45
Estimated amount in fermentor 45
Total: 76.3  
Equipment Profile Used: System Default
 
Notes

Expected values after sparging of the first mash:

  • SG: 1.048
  • Volume: 56,9 l
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  • Last Updated: 2020-01-24 17:10 UTC