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359 calories 37.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Pre Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Monocle
Calories: 359 calories (Per 330ml)
Carbs: 37.3 g (Per 330ml)
Created: Thursday January 17th 2019
1.115
1.030
11.2%
74.7
45.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 39.6%
3 kg American - Munich - Light 10L3 kg Munich - Light 10L 33 10 29.7%
1.55 kg American - Pilsner1.55 kg Pilsner 37 1.8 15.3%
0.25 kg American - Dark Chocolate0.25 kg Dark Chocolate 29 420 2.5%
0.25 kg American - Caramel / Crystal 120L0.25 kg Caramel / Crystal 120L 33 120 2.5%
0.25 kg American - Caramel / Crystal 60L0.25 kg Caramel / Crystal 60L 34 60 2.5%
0.50 kg American - 100% Whole Grain Old Fashioned0.5 kg 100% Whole Grain Old Fashioned 33 2.2 5%
0.30 kg American - Midnight Wheat Malt0.3 kg Midnight Wheat Malt 33 550 3%
10.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Chinook60 g Chinook Hops Pellet 13.1 Boil 60 min 65.04 66.7%
30 g Cascade30 g Cascade Hops Pellet 7.8 Boil 15 min 9.61 33.3%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
2 g Yeast Nutrient Other Boil 10 min.
7.54 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
3 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 562 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
PISMO TAP (August 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 37 37 39 138 306
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.4 L Mash Infusion -- 69 °C 60 min
13.7 L Fly Sparge Fly Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.61 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 26.4
Mash volume with grains 33
Grain absorption losses -10.1
Remaining sparge water volume (equipment estimates 11.6 L) 10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 25.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20.8
Going into fermentor 20.8
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

Mash hot, sparge quick.

Rehydrate yeast in 200 mL boiled tap water for 20 mins undisturbed. Add O2 for 60 seconds. Stir and pitch in 62 F wort.

Ferment at 64 F (18 C) for four days, then ramp up to 68 F for four weeks. Rack to secondary (or barrel) for two months.

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  • Last Updated: 2019-01-20 04:37 UTC