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Snob Cake

314 calories 27.3 g 330 ml
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 190 liters (fermentor volume)
Pre Boil Size: 200.25 liters
Post Boil Size: 191.25 liters
Pre Boil Gravity: 23.2 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 314 calories (Per 330ml)
Carbs: 27.3 g (Per 330ml)
Created Wednesday January 24th 2018
24.2 °P
4.7 °P
10.93%
50.38
98.5
5.55
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 kg German - Pale Ale50 kg Pale Ale 39 2.3 58.5%
7 kg German - Carafa II7 kg Carafa II 32 425 8.2%
7 kg Belgian - Chocolate7 kg Chocolate 30 340 8.2%
6.50 kg Belgian - Biscuit6.5 kg Biscuit 35 23 7.6%
6.50 kg Belgian - CaraMunich6.5 kg CaraMunich 33 50 7.6%
6 kg United Kingdom - Oat Malt6 kg Oat Malt 28 2 7%
2.50 kg Peated Malt2.5 kg Peated Malt 38 2.5 2.9%
85.5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
500 g Magnum500 g Magnum Hops Pellet 15 Boil 30 min 50.38 100%
500 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
215.9 L Strike 67 °C 60 min
149 L Sparge 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
63.30 g Chalk Water Agt Mash 1 hr.
25.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
17.27 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 5736 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: Imperial Stout, ABV 10.93%, IBU 50.38, SRM 98.5, Fermentables: (Pale Ale, Carafa II, Chocolate, Biscuit, CaraMunich, Oat Malt, Peated Malt) Hops: (Magnum) Other: (Chalk, Calcium Chloride (dihydrate))
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-28 14:04 UTC
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