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Freezer Cleaner: Imperial Stout

260 calories 21.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 13.5 liters (fermentor volume)
Pre Boil Size: 18.5 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 260 calories (Per 330ml)
Carbs: 21.8 g (Per 330ml)
Created: Friday December 21st 2018
1.085
1.014
9.3%
65.8
37.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 81.4%
250 g American - Caramel / Crystal 75L250 g Caramel / Crystal 75L 33 75 4.1%
240 g United Kingdom - Pale Chocolate240 g Pale Chocolate 33 207 3.9%
230 g Flaked Oats230 g Flaked Oats 33 2.2 3.7%
220 g United Kingdom - Coffee Malt220 g Coffee Malt 36 150 3.6%
100 g American - Caramel / Crystal 60L100 g Caramel / Crystal 60L 34 60 1.6%
60 g American - Midnight Wheat Malt60 g Midnight Wheat Malt 33 550 1%
40 g German - De-Husked Caraf III40 g De-Husked Caraf III 32 470 0.7%
6,140 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Pellet 14.5 Boil 75 min 64.04 45.5%
30 g Willamette30 g Willamette Hops Pellet 8.1 Boil 1 min 1.77 54.5%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Wyeast nutrient Other Boil 10 min.
1.70 g Gypsum Water Agt Mash 0 min.
1.70 g Calcium Chloride Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       CO2 Level: 2.1 Volumes
 
Target Water Profile
Tokyo Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 13 15 60 60 36
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 65 °C 90 min
8 L dunk sparge Sparge -- 70 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.4 L) 25.5
Mash volume with grains (equipment estimates 33.4 L) 29.6
Grain absorption losses -6.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.3 L) 18.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 13.5
Volume into fermentor 13.5
Total: 25.5  
Equipment Profile Used: System Default
 
Notes

Stock to be cleaned out:

  • 240g Pale Chocolate
  • 230g Oats
  • 220g Kiln Coffee
  • 100g C60
  • 40g Carafa III
  • 25g Magnum

    Completely screwed this up.

    This was supposed to be 67C median temperature for the mash, but somehow I messed up and the start was like 66-ish instead of 68. Grain/water ratio was too thick, super low efficiency. Should have just used less grain and less water to get same numbers.

    Botched the sparge as well. Boil volume was like 19 liters and had to boil it down to 18 for a bit before adding hops

    Probably should have used some English yeast for this but I have a bunch of US-05 laying around.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-06-14 04:20 UTC