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dark horizon clone

449 calories 35.4 g 330 ml
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 449 calories (Per 330ml)
Carbs: 35.4 g (Per 330ml)
Created Thursday March 31st 2016
1.145
1.022
16.14%
73.19
98.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg United Kingdom - Maris Otter Pale8 kg Maris Otter Pale 38 3.75 62.5%
0.40 kg German - Carafa III0.4 kg Carafa III 32 535 3.1%
0.30 kg American - Chocolate0.3 kg Chocolate 29 350 2.3%
0.30 kg United Kingdom - Dark Crystal 80L0.3 kg Dark Crystal 80L 33 80 2.3%
0.20 kg American - Caramel / Crystal 40L0.2 kg Caramel / Crystal 40L 34 40 1.6%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 1.6%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 1.6%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley 29 550 1.6%
0.20 kg German - Carafa I0.2 kg Carafa I 32 340 1.6%
0.70 kg Brown Sugar0.7 kg Brown Sugar - (late addition) 45 15 5.5%
0.70 kg Brown Sugar0.7 kg Brown Sugar - (late addition) 45 15 5.5%
0.70 kg Brown Sugar0.7 kg Brown Sugar - (late addition) 45 15 5.5%
0.70 kg Brown Sugar0.7 kg Brown Sugar - (late addition) 45 15 5.5%
12.8 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops Pellet 15 Boil 60 min 45.57 33.3%
40 g Citra40 g Citra Hops Pellet 11 Boil 5 min 6.66 33.3%
40 g Citra40 g Citra Hops Pellet 11 Whirlpool 10 min 20.95 33.3%
120 g / 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 244 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

End of boil SG: approx 1100
_______________
Brown sugar x 4:

  • 700g brown sugar late addition boil
  • 700g brown sugar day 5 (boil to syrup)
  • 700g brown sugar day 7 (boil to syrup)
  • 700g brown sugar day 9 (boil to syrup)
    ______________
    Day 2: add wln4100
    Day 5: add 700g brown sugar
    Day 5: add 2pk Lalvin EC-1118 champagne yeast
    Day 7: add 700g brown sugar
    Day 9: add 700g brown sugar
    ____________
    Target FG: 1024
    Day 14 / end of fermentation: add 1 liter long black coffee (with 60g coffee).
    ______________
    Use keg, not bottles to carbonate.
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-01 18:13 UTC
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