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STOUT - TRINCHEIRA PAULISTA

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.230 (recipe based estimate)
Post Boil Gravity: 1.115 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Joalcir
Calories: 358 calories (Per 330ml)
Carbs: 35.2 g (Per 330ml)

Created: Friday January 9th 2026

Narwhale 2

by TristanMW

OG: 1.119 FG: 1.027 ABV: 12.0% IBU: 70

Imperial Stout

by guilleweb

OG: 1.104 FG: 1.020 ABV: 11.0% IBU: 69

Danger Stout xp

by RobbyG

OG: 1.091 FG: 1.006 ABV: 11.2% IBU: 64

Original Gravity:

1.115

Final Gravity:

1.027

ABV (standard):

11.6%

IBU (tinseth):

60.5

SRM (mosher):

40.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 kg	Castle Malting - Château Pale Ale8.5 kg Château Pale Ale	38	3.4	71.4%
1 kg	Flaked Oats1 kg Flaked Oats	33	2.2	8.4%
0.50 kg	Belgian - Roasted Barley0.5 kg Roasted Barley	30	575	4.2%
0.30 g	Belgian - Chocolate0.3 g Chocolate	30	340	0%
1 kg	Belgian - De-Bittered Black1 kg De-Bittered Black	34	566	8.4%
0.30 kg	Franco-Belges - Caramel Munich 800.3 kg Caramel Munich 80	34	80	2.5%
0.60 kg	Brown Sugar0.6 kg Brown Sugar	45	15	5%
11.90 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
100 g	Magnum100 g Magnum Hops	Leaf/Whole	15	Boil	60 min	34.18	50%
100 g	Magnum100 g Magnum Hops	Leaf/Whole	15	Boil	30 min	26.27	50%
200 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
200 g	Magnum (Leaf/Whole) 200 g Magnum (Leaf/Whole) Hops		60.45	100%
200 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
22.7 L	Sparge	--	68 °C	60 min
2.7 L	Sparge	--	74 °C	15 min
Starting Mash Thickness: 2.92 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
150 g	chocolate amargo 100% cacau	Flavor	Boil	15 min.
200 ml	Whisky Jack Daniel’s	Flavor	Boil	0 min.
85 g	Lascas de Cacau	Water Agt	Boil	15 min.
150 g	Café torado moído	Water Agt	Boil	10 min.
20 g	Lascas barril carvalho whisky	Water Agt	Boil	30 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	22 Grams	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	23.9 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 675 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: InvertSugar Amount: 91.3 g Temp: 20 °C CO₂ Level: 1.9 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
1	0	0	2	1	11
Mash Chemistry and Brewing Water Calculator

Notes

Arriar o Malte : 68°, ajustar temperatura para 62°,
Ajustar PH, mosto para 5,4.
Manter temperatura 62°, até OG desejada, testes de iodo e densidade.
Descanso 30 minutos temperatura 68°; filtração
Mash Out 78°

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-02-21 15:30 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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