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Abraxas clone

441 calories 49 carbs
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Source: barta ml
Calories: 441 calories (Per 12oz)
Carbs: 49 g (Per 12oz)
Created Saturday April 8th 2017
1.130
1.039
14.11%
79.17
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 42.1%
5 lb United Kingdom - Munich5 lb Munich 37 6 17.5%
2 lb United Kingdom - Chocolate2 lb Chocolate 34 425 7%
2 lb United Kingdom - Roasted Barley2 lb Roasted Barley 29 550 7%
0.5 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 1.8%
0.5 lb United Kingdom - Extra Dark Crystal 160L0.5 lb Extra Dark Crystal 160L 33 160 1.8%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 10.5%
0.5 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 1.8%
3 lb Dry Malt Extract - Extra Light3 lb Dry Malt Extract - Extra Light - (late addition) 42 2.5 10.5%
28.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.41 oz Hop Shot0.41 oz Hop Shot Hops Pellet 61.1 Boil 120 min 79.17 100%
 
Mash Guidelines
Amount Description Type Temp Time
7.5 gal mash (154) Infusion 169 °F 120 min
3 gal sparge Infusion 170 °F 10 min
Starting Mash Thickness: 1.2 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.5 oz Cinnamon Stick Spice Secondary 7 days
1 each Vanilla Bean Spice Secondary 7 days
4 oz Cacao Nibs Flavor Secondary 7 days
2 oz Ancho Pepper Flavor Secondary 7 days
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1
Attenuation (custom):
70%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1256 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
148 5 51 97 95 324
Mash pH = 5.49

7.5 gallon Mash water
--------------------------------
3.8 g Gypsum
4.1 g CaCl2
1.5 g Epsom Salt
4.5 g Baking Soda
4.5 g Chalk (dissolved in soda water first)

3 gallon Sparge water
--------------------------------
1.5 g Gypsum
1.7 g CaCl2
0.6 g Epsom Salt
1 ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Notes

12 ml hop shot added at 120 min

Cinnamon stick, vanilla bean, cacao nibs and ancho chiles (dried and deseeded) are used to make a tincture in vodka (just enough to cover each adjunct) during end of primary fermentation. Add tincture when racking to keg.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-10 20:44 UTC
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