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The biggest one yet

371 calories 37.1 g 330 ml
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 22 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 65% (ending kettle)
Rating:
4.00 (1 Review)

Calories: 371 calories (Per 330ml)
Carbs: 37.1 g (Per 330ml)
Created Thursday December 24th 2020
1.119
1.029
11.9%
60.2
50.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg Thomas Fawcett - Maris Otter Pale Ale Malt11 kg Maris Otter Pale Ale Malt 38 2.65 84.6%
0.40 kg United Kingdom - Dark Crystal 80L0.4 kg Dark Crystal 80L 33 80 3.1%
0.55 kg Thomas Fawcett - Pale Chocolate Malt0.55 kg Pale Chocolate Malt 32.2 230 4.2%
0.25 kg Thomas Fawcett - Crystal Malt0.25 kg Crystal Malt 33 61 1.9%
0.25 kg The Swaen - Blackswaen Chocolate W0.25 kg Blackswaen Chocolate W 35.8 350 1.9%
0.55 kg Thomas Fawcett - Chocolate Malt0.55 kg Chocolate Malt 32.2 420 4.2%
13 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Summit50 g Summit Hops Pellet 15 First Wort 0 min 60.2 100%
50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
26 L Strike 67 °C 60 min
Starting Mash Thickness: 2 L/kg
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 214 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Fikkersdries Gelderland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 3 7 10 8 149.9
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash in really thick. The goal is to sparge 2 times, as to extract as much sugars as possible. First time will be a batch sparge, then a fly sparge.

Collect a lot of runnings (40 liters) which will then be boiled down to the target volume.

Boil down the first runnings to increase caramelization. The goal is to get a LOT of maillard character in the final product and a really rich taste.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-27 16:24 UTC
Discussion about this recipe:
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DeBlauweUi 08/27/2021 at 04:24pm
4 of 5

This is a bit rough. Soaked whisky barrel cubes in Glendronach Peated for a month and threw the whole shebang in the beer.

It's oily and super rich in taste. Lot's of maillard character. It's more of an imperial porter than a stout, it has zero roast character but a oily chocolate vibe.



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