Cola parada ( Oyster ) - Beer Recipe - Brewer's Friend

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Cola parada ( Oyster )

256 calories 25.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 70 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 64.63 liters
Post Boil Size: 56 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Juan Flores
Calories: 256 calories (Per 330ml)
Carbs: 25.1 g (Per 330ml)
Created: Tuesday July 9th 2019
1.083
1.019
8.4%
65.1
38.0
n/a
1,576.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Simpsons - Maris Otter pale12 lb Maris Otter pale $ 30.56 / lb
$ 366.72 		38 2.4 26.6%
2 lb United Kingdom - Chocolate2 lb Chocolate $ 32.41 / lb
$ 64.82 		34 425 4.4%
1 lb Crisp Malting - Crystal Dark - 77L1 lb Crystal Dark - 77L $ 48.15 / lb
$ 48.15 		33.1 77 2.2%
2 lb Simpsons - CaraMalt2 lb CaraMalt $ 31.48 / lb
$ 62.96 		34 14 4.4%
26 lb Rahr - Standard 2-Row26 lb Standard 2-Row $ 24.00 / lb
$ 624.00 		36.8 1.8 57.6%
1 lb Simpsons - Roasted Barley1 lb Roasted Barley 28.52 600 2.2%
500 g Cane Sugar500 g Cane Sugar - (late boil kettle addition) 46 0 2.4%
45.10 lbs / $ 1,166.65
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Magnum3 oz Magnum Hops Pellet 15 Boil 50 min 47.12 50%
3 oz Magnum3 oz Magnum Hops Pellet 15 Boil 10 min 17.97 50%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 tsp Wyeast - Beer Nutrient Fining Boil 15 min.
12 each oyster Flavor Boil 10 min.
3 g Gypsum Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
$ 205.00 / each
$ 410.00
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 385 B cells required
$ 410.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.5 bar       Temp: 5 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L 67°C Infusion 71 °C 67 °C 60 min
20 L 78 °C Sparge -- 78 °C --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 62.5 L. Suggest reducing initial water volume to 45.09 L and adding 17.1 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 86.02 L. Suggest reducing strike water volume to 32.23 L and adding 40.62 L sparge/top-off. 72.8
Strike water volume at mash thickness of 3.7 L/kg 72.8
Mash volume with grains 86
Grain absorption losses -20
Remaining sparge water volume (equipment estimates 10.2 L) 12.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 62.2 L) 64.6
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume (equipment estimates 55 L) 56
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 56 L) 55
Total: 85.5  
Equipment Profile Used: System Default
 
Notes

Chocolate malt and roasted barley should be added in the 40th minute of the Mash process to reduce the risk of astringency, acidity and tannins or even do it in Cold Mash

Adding all parts of the oyster: shells, meat and brine at 10 minutes to the end of boil

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  • Last Updated: 2022-10-14 15:20 UTC