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Bakke Brygg Imperial Stout 25 l

320 calories 32 carbs
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 320 calories (Per 355mL)
Carbs: 32 g (Per 355mL)
Created Saturday February 21st 2015
1.096
1.023
9.6%
71.71
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7.16 kg Warminster Maris Otter Pale7.16 kg Warminster Maris Otter Pale 38 3.4 58.1%
1.22 kg Flaked Oats1.22 kg Flaked Oats 33 2.2 9.9%
1.02 kg Muntons Chocolate1.02 kg Muntons Chocolate 33 384.95 8.3%
1.02 kg Muntons Roasted Barley1.02 kg Muntons Roasted Barley 28 469.35 8.3%
0.73 kg Warminster Brown0.73 kg Warminster Brown 32 43 5.9%
0.59 kg Muntons Crystal0.59 kg Muntons Crystal 34 56.8 4.8%
0.59 kg Muntons Dark Crystal0.59 kg Muntons Dark Crystal 33 150.6 4.8%
12.33 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
80 g Target80 g Target Hops Pellet 10 Boil 60 min 58.73 39%
62.5 g East Kent Goldings62.5 g East Kent Goldings Hops Pellet 5.7 Boil 15 min 12.98 30.5%
62.5 g East Kent Goldings62.5 g East Kent Goldings Hops Pellet 5.7 Boil 0 min 30.5%
 
Mash Guidelines
Amount Description Type Temp Time
L Infusion 66 °C 90 min
 
Other Ingredients
Amount Name Type Use Time
10 g Irish Moss Fining Boil 15 min.
3.13 g Gjærnæring Other Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1
Attenuation (custom):
74%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
Danstar Nottingham
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 5 g sukker/l      
 
Notes

Kjøl ned til 17 grader før pitching av gjær.

Gjæring på 18 grader i 5 dager, 20 grader i 16 dager.

Last Updated and Sharing
 
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Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-09-15 15:56 UTC
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