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Madrugada Obscura Clone

235 calories 19 carbs
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Jolly Pumpkin
Calories: 235 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Thursday November 15th 2018
1.072
1.010
8.17%
23.69
44.55
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1.5 lb American - Pale 2-Row1.5 lb Pale 2-Row 37 1.8 9.9%
7.5 lb American - Pilsner7.5 lb Pilsner 37 1.8 49.7%
1.75 lb American - Roasted Barley1.75 lb Roasted Barley 33 300 11.6%
0.5 lb American - Caramel / Crystal 75L0.5 lb Caramel / Crystal 75L 33 75 3.3%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 6.6%
0.9 lb American - Wheat0.9 lb Wheat 38 1.8 6%
0.2 lb American - Black Malt0.2 lb Black Malt 28 500 1.3%
0.75 lb Turbinado0.75 lb Turbinado 44 10 5%
1 lb Molasses1 lb Molasses 36 80 6.6%
15.1 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 30 min 10.84 66.7%
0.5 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 60 min 12.85 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
21.14 qt Single Infusion 149 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 182 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

37 IBUs
4 months in oak (on large scale)
8.1% ABV

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00<br />
Total Grain (Lbs): 16.08<br />
Anticipated OG: 1.071 Plato: 17.47<br />
Anticipated SRM: 60.6<br />
Anticipated IBU: 36.5<br />
Brewhouse Efficiency: 70 %<br />
Wort Boil Time: 60 Minutes<br />


Mash Type: Single Step<br />


Qts Water Per Lbs Grain: 1.40 - Before Additional Infusions<br />


Saccharification Rest Temp : 149 Time: 60<br />
Mash-out Rest Temp : 168 Time: 10<br />
Sparge Temp : 168 Time: 30<br />




% Amount Name Origin Potential SRM<br />
-----------------------------------------------------------------------------<br />
2.2 0.35 lbs. Clover Honey Generic 1.035 0<br />
3.3 0.53 lbs. Corn Sugar Generic 1.046 0<br />
4.1 0.66 lbs. Turbinado Sugar Generic 1.046 3<br />
50.0 8.04 lbs. Pilsener Belgium 1.037 2<br />
12.0 1.93 lbs. Roasted Barley Great Britain 1.029 575<br />
10.0 1.61 lbs. Pale Malt(2-row) America 1.036 2<br />
0.7 0.11 lbs. Melanoidin Malt 1.033 35<br />
7.3 1.18 lbs. Munich Malt Germany 1.037 8<br />
6.0 0.96 lbs. White Wheat Belgium 1.040 3<br />
3.0 0.48 lbs. Crystal 80L America 1.033 80<br />
1.5 0.24 lbs. Black Malt Belgium 1.030 600<br />



Hops<br />


Amount Name Form Alpha IBU Boil Time<br />
-----------------------------------------------------------------------------<br />
0.55 oz. Nugget Pellet 13.00 26.2 60 min.<br />
1.09 oz. Fuggle Pellet 5.00 10.3 30 min.<br />



Yeast<br />
-----<br />
yeast can be from a Jolly Pumpkin beer or<br />


White labs wlp 550 then add Wyeast<br />
5112 - Brettanomyces bruxellensis<br />
5335 - Lactobacillus<br />
5526 - Brettanomyces lambicus<br />
to the secondary.<br />


.15 American oak and .15 French Oak<br />
The oak cubes are boiled for 30 sec in the microwave to pull out some of the flavor and aromatics, also to soften the oak flavor. Pour off the water and add just the oak cubes.<br />


I reused the oak cubes from my Bam Bière clone but if you like, you can using the instructions above.<br />


For this recipe I was worried about percentages so the amounts for the grain is odd feel free to round up if you like.<br />


I did not have any Dark Munich so I added .7% Melanoidin Malt.<br />
So if you have Dark Munich, drop the Melanoidin Malt and use 8% Dark Munich.<br />
 <br />


Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-11-15 03:01 UTC
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