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LA EMILIANA

Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 600 liters (ending kettle volume)
Pre Boil Size: 550 liters
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: EMHIL
Calories: 336 calories (Per 12oz)
Carbs: 36.4 g (Per 12oz)

Created: Friday August 15th 2025

Original Gravity:

1.100

Final Gravity:

1.028

ABV (standard):

9.4%

IBU (tinseth):

45.1

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
125 kg	American - Pale 2-Row - Toasted125 kg Pale 2-Row - Toasted	33	30	47.2%
70 kg	Munich - Light 10L70 kg Munich - Light 10L	33	10	26.4%
11.40 kg	American - Caramel / Crystal 80L11.4 kg Caramel / Crystal 80L	33	80	4.3%
9 kg	American - Caramel / Crystal 120L9 kg Caramel / Crystal 120L	33	120	3.4%
9 kg	Briess - Blackprinz Malt9 kg Blackprinz Malt - (late mash tun addition)	25	500	3.4%
10.50 kg	American - Chocolate10.5 kg Chocolate - (late mash tun addition)	29	350	4%
20 kg	Maltodextrin20 kg Maltodextrin - (late boil kettle addition)	39	0	7.6%
10 kg	Flaked Oats10 kg Flaked Oats	33	2.2	3.8%
264.90 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2.60 kg	East Kent Goldings2.6 kg East Kent Goldings Hops		Pellet	5.8	Boil	60 min	45.05	100%
2.60 kg / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.60 kg	East Kent Goldings (Pellet)		45.05	100%
2.60 kg / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
560 L	Infusion	80 °C	67 °C	60 min
280 L	Sparge	70 °C	--	--
Starting Mash Thickness: 3.3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
17 each	Whirlfloc	Water Agt	Boil	15 min.
220 ml	Lactic acid	Water Agt	Mash	0 min.
23 g	Yeast Nutrient	Other	Boil	15 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	500 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	17 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 10696 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Sales: mash Gypsum (CaSO4)- 10g CaCl- 100g Epsom (MgSO4)- 30g SPARGE Gypsum- (CaSCO4)-5g CaCL2 -50g Epsom (MgSO4)- 30g PH objetivo:5.4
Mash Chemistry and Brewing Water Calculator

Notes

Enfriar a 18 grados C
Compar nutriente en paquete nuevo, dependiendo de la marca a comprar, calcular la cantidad a añadir( considerar para 400 l)

Corroborar PH Y adición de ácido láctico al inicio del mash.
Se sugiere considerar una alternativa de azúcar fermentable para añadir en boil y compensar gravedad e caso de no llegar a la gravedad deseada por eficiencia.

Gravedad preboil:1.099
Gravedad postboil:1.107
Gravedad despues de añadir maltodextrina:1.118
Gravedad final 1.030

La maltodextrina sube 0.10 puntos a la gravedad final (para considerar en el calculo del alcohol y atenuación final).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-08-15 19:09 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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