FIENS 23L

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Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 21.8 °P (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Govs
Calories: 326 calories (Per 355mL)
Carbs: 26 g (Per 355mL)

Created Wednesday June 5th 2019

Original Gravity:

23.5 °P

Final Gravity:

3.8 °P

ABV (standard):

11.01%

IBU (tinseth):

44.75

EBC (ebcmorey):

98.5

Mash pH

5.55

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.5 kg	United Kingdom - Maris Otter Pale9.5 kg Maris Otter Pale	38	3.75	84.1%
0.3 kg	American - Wheat0.3 kg Wheat	38	1.8	2.7%
0.3 kg	Rolled Oats0.3 kg Rolled Oats	33	2.2	2.7%
0.3 kg	United Kingdom - Black Patent0.3 kg Black Patent	27	525	2.7%
0.3 kg	United Kingdom - Roasted Barley0.3 kg Roasted Barley	29	550	2.7%
0.3 kg	United Kingdom - Chocolate0.3 kg Chocolate	34	425	2.7%
0.3 kg	German - CaraMunich I0.3 kg CaraMunich I	34	39	2.7%
11.3 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Dr. Rudi30 g Dr. Rudi Hops	Pellet	11	Boil	60 min	25.18	33.3%
60 g	East Kent Goldings60 g East Kent Goldings Hops	Pellet	5	Whirlpool	15 min	19.57	66.7%

Show Summary View

Amount	Variety	Time	IBU	Bill %
30 g	Dr. Rudi30 g Dr. Rudi Hops	Start	25.18	33.3%
60 g	East Kent Goldings60 g East Kent Goldings Hops	End	19.57	66.7%
90 g	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
34.5 L		Infusion	67 °C	90 min
Starting Mash Thickness: 3 L/kg

Yeast

Wyeast - French Saison 3711

Amount:	1
Attenuation (custom):	84%	Flocculation:	Low
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 541 B cells required