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Kiwi Swamp Monster Imperial Stout

Method: BIAB
Style: Imperial Stout
Boil Time: 55 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Cape May Brewing Co. clone
Calories: 266 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)

Created: Monday December 23rd 2019

Original Gravity:

1.087

Final Gravity:

1.013

ABV (standard):

9.7%

IBU (tinseth):

48.9

SRM (morey):

50.0

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	New Zealand - Pilsner Malt6 kg Pilsner Malt	37.3	1.93	57.7%
1.40 kg	New Zealand - Munich Malt1.4 kg Munich Malt	36.8	7.87	13.5%
0.90 kg	New Zealand - Rolled Oats0.9 kg Rolled Oats	12.4	1.4	8.7%
0.23 kg	New Zealand - Light Chocolate Malt0.23 kg Light Chocolate Malt - (late boil kettle addition)	32.7	456.85	2.2%
0.22 kg	New Zealand - Roast Barley0.22 kg Roast Barley - (late boil kettle addition)	32.7	736.04	2.1%
0.85 kg	Briess - Dextrose0.85 kg Dextrose	45.5	1	8.2%
0.35 kg	Gladfield - Chocolate Rye Malt0.35 kg Chocolate Rye Malt - (late boil kettle addition)	32.7	406.09	3.4%
0.45 kg	Gladfield - Eclipse Wheat0.45 kg Eclipse Wheat - (late boil kettle addition)	31	525	4.3%
10.40 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Columbus28 g Columbus Hops	Pellet	13.5	Boil	60 min	34.46	52.8%
25 g	Yakima Chief Hops - Columbus LupuLN2 (Cryo)25 g Columbus LupuLN2 (Cryo) Hops	Lupulin Pellet	25.9	Whirlpool	20 min	14.39	47.2%
53 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Columbus (Pellet) 28 g Columbus (Pellet) Hops	34.46	52.8%
25 g	Yakima Chief Hops - Columbus LupuLN2 (Cryo) (Lupulin Pellet)	14.39	47.2%
53 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
32.5 L		Infusion	69 °C	64 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Brewtan B	Water Agt	Mash	66 min.
0.25 tsp	Pottasium Metabisulphite	Water Agt	Mash	66 min.
5 g	Chalk	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Table Salt	Water Agt	Mash	1 hr.
1 tsp	Yeast nutrient	Water Agt	Boil	15 min.
0.50 tsp	Brewtan B	Water Agt	Boil	10 min.
0.50 each	Whirlfloc	Water Agt	Boil	10 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	2 Each	Cost:
Attenuation (custom):	83%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	15 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 165 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

26208

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	33	44	57	142
5 g Calcium carbonate 1 g Epsom 1 g Gypsum 1 g Sea salt
Mash Chemistry and Brewing Water Calculator

Notes

Batch #1 - 25/12/19 - (Eff.: 58 %, Att.: 83 %, ABV: 9.8 %)

Pre-boil volume - 26.5 L (Using mash paddle measure)
Mash vol.:32.5 L, Pre-boil vol.: 26.5 L, Batch vol.: 22.5 L
Substitutes;
Nottingham Yeast in for Wyeast 1318 London Ale III.
Columbus hops in for Bravo.
Pitched x2 re-hydrated yeast packs at 16 C.
First use of 'Tilt' hydrometer/thermometer (x-mas present), put in in 12 hrs after yeast pitch.
This beer is made to be put in the fermenter and left for 4 weeks while away on holidays.
16/01/20 - Tilt SG: 1013 (15.3 C) upped temp to 20 C
17/01/20 - Hyd. FG: 1013, (Tilt) FG: 1012, cold crashed to 1.5 C
19/01/20 - Kegged and carbed at 30 PSI for 2:45 min.
Tastes great, hint of alcohol but hidden by big smooth chocolate and coffee notes, great beer.

Last Updated and Sharing

403

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Public: Yup, Shared
Last Updated: 2020-03-20 11:10 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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