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Revenge of Emperor Melnyk (melnyk out stout v3)

247.49 calories 22.79 g 330 ml
Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Source: 3 Beard Brewing
Hop Utilization: 75%
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Sunday August 11th 2019
1.075
1.015
7.87%
39.69
42.19
5.41
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale 38 3.75 75.4%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 5.8%
1 lb German - CaraMunich II1 lb CaraMunich II 34 46 5.8%
12 oz German - CaraAroma12 oz CaraAroma 34 130 4.3%
10 oz American - Chocolate10 oz Chocolate 29 350 3.6%
8 oz German - Carafa III8 oz Carafa III 32 535 2.9%
6 oz Flaked Oats6 oz Flaked Oats 33 2.2 2.2%
17.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 15.14 25%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 45 min 12.91 25%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 11.64 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 164 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Epsom Salt Water Agt Mash 1 hr.
6.50 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 189 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Vancouver, BC, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 100 100 25 0
Mash Chemistry and Brewing Water Calculator
 
Notes

4 oz cocoa nibs into primary after fermentation has completed for 7-10 days max. Soak in vodka for 24-72hrs before adding to primary, 3-4 recommended depending on desired flavour.

Add 4-6oz of sweet orange peel to primary after fermentation has completed. Steep for same duration as cocao nibs.

Mashing and water profile made using http://www.madalchemist.com/archives/mashing-the-perfect-sweet-stout/

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-04 19:23 UTC
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