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Bakke Brygg Imperial Stout 20 l

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 23 liters
Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 64% (brew house)
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1.095
1.023
9.51%
71.43
50
Fermentables
Amount Fermentable PPG °L Bill %
6.3 kgThomas Fawcett Pale Ale Malt (Maris Otter)6.3 kg Thomas Fawcett Pale Ale Malt (Maris Otter)382.963%
1 kgFlaked Oats1 kg Flaked Oats332.210%
0.7 kgThomas Fawcett Chocolate Malt0.7 kg Thomas Fawcett Chocolate Malt32441.27%
0.7 kgThomas Fawcett Roasted Barley0.7 kg Thomas Fawcett Roasted Barley28544.37%
0.5 kgWarminster Brown0.5 kg Warminster Brown3247.45%
0.4 kgThomas Fawcett Crystal Malt0.4 kg Thomas Fawcett Crystal Malt3461.54%
0.4 kgMuntons Dark Crystal 400 (475)0.4 kg Muntons Dark Crystal 400 (475)33178.74%
10 kg Total      
Hops
Amount Variety Type AA Use Time IBU
54 gTarget54 g Target HopsPellet11.4Boil60 min58.09
50 gEast Kent Goldings50 g East Kent Goldings HopsPellet5.7Boil15 min13.34
50 gEast Kent Goldings50 g East Kent Goldings HopsPellet5.7Boil0 min
Mash Guidelines
Amount Description Type Temp Time
--Infusion66 C90 min
Other Ingredients
Amount Name Type Use Time
8 gIrish Moss8 g Irish MossFiningBoil15 min.
2.5 gGjærnæring2.5 g GjærnæringOtherBoil15 min.
Yeast
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
12.2 - 25 °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.
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View Count: 8475
Brew Count: 0
Last Updated: 2017-08-12 08:08 UTC
Other Brewers Who Brewed This Recipe:
Kemosloppy
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