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El Postrecito - Imperial Oatmeal Milk Stout "Mocca Stout"

409 calories 44.7 g 470 ml
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 51 liters (fermentor volume)
Pre Boil Size: 64.34 liters
Post Boil Size: 58.35 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 409 calories (Per 470ml)
Carbs: 44.7 g (Per 470ml)
Created Wednesday February 19th 2020
1.092
1.026
8.7%
27.7
50.0
5.4
6,474.57
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 kg BA Malt - Pale Ale17 kg Pale Ale 130.00 / kg
2,210.00
38 4 66.4%
4 kg Flaked Oats4 kg Flaked Oats 210.00 / kg
840.00
33 2.2 15.6%
1.20 kg BA Malt - M Chocolate1.2 kg M Chocolate - (late boil kettle addition) 150.00 / kg
180.00
29 400 4.7%
1.20 kg BA Malt - Caramelo 1201.2 kg Caramelo 120 - (late boil kettle addition) 150.00 / kg
180.00
34 120 4.7%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) - (late boil kettle addition) 210.00 / kg
210.00
41 1 3.9%
1.20 kg BA Malt - Cebada Tostada1.2 kg Cebada Tostada - (late boil kettle addition) 150.00 / kg
180.00
29 500 4.7%
25.60 kg / 3,800.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Nugget60 g Nugget Hops 4.50 / g
270.00
Pellet 11 Boil 120 min 27.72 100%
60 g / 270.00
 
Mash Guidelines
Amount Description Type Temp Time
60 L Strike 68 °C 60 min
45 L Fly Sparge 78 °C 60 min
Starting Mash Thickness: 2.8 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Whirlfloc 48.00 / each
144.00
Water Agt Boil 15 min.
10 g Calcium Chloride (dihydrate) 0.65 / g
6.50
Water Agt Mash 1 hr.
27 g Citric acid 0.95 / g
25.65
Water Agt Mash 1 hr.
9 g Citric acid 0.95 / g
8.55
Water Agt Sparge 1 hr.
1 each co2 y garrafa 700.00 / each
700.00
Other Other 0 min.
1 g Servomyces 57.27 / g
57.27
Water Agt Boil 15 min.
150 g cafe 1.68 / g
252.00
Flavor Secondary 3 days
170 g Cocao Nibs 4.18 / g
710.60
Flavor Secondary 3 days
1,904.57
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
250.00 / each
500.00
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 1123 B cells required
500.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
WARNING: Boil kettle capacity (11.99 gal | 47.97 qt) exceeded. Volume required: 16.56 gal (66.25 qt). Suggest reducing initial water volume to 11.82 gal (47.28 qt) and adding 4.57 gal (18.28 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 22.53 gal (90.13 qt). Suggest reducing strike water volume to 7.65 gal (30.62 qt) and adding 10.54 gal (42.15 qt) sparge/top-off. 18.19 72.8  
Strike water volume at mash thickness of 1.34 qt/lb 18.19 72.8  
Grain absorption losses -6.5 -26  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 5.54 22.2  
Mash Lauter Tun losses -0.24 -1  
Pre boil volume (equipment estimates 16.39 g | 65.6 qt) 17 68  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -3.01 -12  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 13.47 g | 53.9 qt) 15.41 61.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 15.41 g | 61.7 qt) 13.47 53.9  
Total: 23.73 94.9
Equipment Profile Used: System Default
 
Notes
  • Cold Mash 24 hs antes de maltas especiales y agregado faltando 15 minutos del hervido

  • Starter con un sobre de 11 g con 4 litros de mosto y luego agregar también el otro sobre al fermentador

    -Cold Brew: Dejar el café con relación 6:1 agua-café 24 hs antes. Colar e ingresar el liquido en el fermentador

    -Tostar los nibs 150°C 15 minutos e ingresarlos al fermentador
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  • Last Updated: 2021-05-21 23:22 UTC