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Imperial Cakeweiser

493 calories 49.1 g 12 oz
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.127 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 493 calories (Per 12oz)
Carbs: 49.1 g (Per 12oz)
Created Saturday September 4th 2021
1.146
1.036
14.5%
0.0
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
46 lb Pale 2-Row46 lb Pale 2-Row 37 1.8 79.7%
2 lb Simpsons - Crystal Light 2 lb Crystal Light 33.1 38.03 3.5%
2 lb United Kingdom - Crystal 90L2 lb Crystal 90L 33 90 3.5%
2 lb American - Caramel / Crystal 120L2 lb Caramel / Crystal 120L 33 120 3.5%
3 lb Bairds - Roasted Barley3 lb Roasted Barley 33 600 5.2%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 0.4%
1.25 lb Bairds - Chocolate Malt1.25 lb Chocolate Malt 31 500 2.2%
1.25 lb Weyermann - Carafa II1.25 lb Carafa II 31.5 415 2.2%
57.75 lbs / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
21.66 gal Strike 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp LD Carlson - Calcium Carbonate Water Agt Mash 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 443 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Special Instructions / Notes:
Cake made from Doug's birthday cake. This was the cake at the first annual birthday tasting. (Notes available here)
6.5lbs Chocolate Cake (stripped of frosting) mixed with 2 gallon boiling water. Boil for 5-10 minutes, cool to 155F and add grain. Stir into mash.
First Running Beer Only - Collect 12 Gallons to Boil to 10.5
Pitched Wyeast 1056 Slurry (Provided by BJ's)
Yeast pitched at 78F. Cooled to 50F. Fermented at 58-60 for 4 days. Increased to 65F after 7 days. Increased 68F after 10 days

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-04 18:28 UTC
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