Mørk horisont - Beer Recipe - Brewer's Friend

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Mørk horisont

434 calories 34.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jan Erik Johansen
Calories: 434 calories (Per 330ml)
Carbs: 34.7 g (Per 330ml)
Created: Saturday May 16th 2020
1.140
1.022
15.5%
61.7
98.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5,000 g United Kingdom - Maris Otter Pale5000 g Maris Otter Pale 38 8.51 40%
2,800 g Turbinado2800 g Turbinado - (late fermenter addition) 44 25.19 22.4%
1,362 g Briess - DME Golden Light1362 g DME Golden Light - (late boil kettle addition) 44.6 9.18 10.9%
1,000 g Flaked Rye1000 g Flaked Rye 36 5.97 8%
700 g Turbinado700 g Turbinado - (late boil kettle addition) 44 25.19 5.6%
500 g United Kingdom - Crystal 45L500 g Crystal 45L 34 118.59 4%
400 g United Kingdom - Chocolate400 g Chocolate 34 1132.64 3.2%
400 g United Kingdom - Roasted Barley400 g Roasted Barley 29 1466.21 3.2%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 2%
100 g Rice Hulls100 g Rice Hulls 0 0.8%
12,512 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Columbus30 g Columbus Hops Pellet 15 Boil 90 min 54.9 60%
20 g Columbus20 g Columbus Hops Pellet 15 Boil 5 min 6.82 40%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 tsp Yeast nutrient Other Boil 15 min.
20 g Oak chips Flavor Secondary 7 days
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.20 Liters
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 259 B cells required
Lallemand - Lalvin EC-1118
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
15 - 25 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 259 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 65 °C 90 min
4 L Temperature 100 °C 70 °C --
10 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 27
Mash volume with grains (equipment estimates 30.4 L) 31.9
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 10.1 L) 10.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 29
Volume increase from sugar/extract (late additions) 1.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21.5
Top off amount 1.5
Going into fermentor 23
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

Add 700 g of the turbinado during boil. Target 20-21 liters of wort in fermentor and OG 1.112.

Lower temp from 35 to 25 C on day 4.

Add 2 packs of rehydrated champagne yeast on day 5. Add 700 g of turbinado (demerara sugar) dissolved in 0,5 liter of boiling water on day 5, 7, 9 and 11.

Leave to ferment for three weeks total.

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  • Last Updated: 2020-11-27 11:55 UTC