Imperial Stout Recipe - Ivar Beinlause Chocolate Imperial Stout
Imperial Stout
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Ivar Beinlause Chocolate Imperial Stout
by HaarfagreHaandbryggeri on 5/23/2017
All Grain + Extract
28 Liter(s)
31 Liter(s)
90 min
90%
Partial mash with DME
Mash: 24l
Sparge: 16l
Water adjustments
Mash: 0g CaSO4, 0g CaCL2, 9.6 CaCO3
Sparge: 0g CaSO4, 0g CaCL2
- or Reiterated mash:
Use 11kg pale, 3.5kg DME. Efficiency then = 63%
1)
5.5kg pale, 0.5 C15 all dark malt
Mash water: 20l
Sparge water: 5l (up to 21 liters)
Water adjustments
Mash: 0g CaSO4, 0g CaCL2, 8g CaCO3
Sparge: 0g CaSO4, 0g CaCL2
2)
5.5kg pale, 0.5kg C150
Sparge water: 15 liters (up to 31 liters boil volume)
Water adjustments: none)
28% - Dry Malt Extract - Light - US
White Labs Dry English ale WLP007
No other stuff in this recipe
Pitch at 18C, ferment at 15-16C for 1 week, then 19C for 1 week
Carbonate with 5g sugar per liter
Tasting Notes (0)
There aren't any tasting notes logged yet
Ivar Beinlause Chocolate Imperial Stout
Imperial Stout
-
28.00
Gallons
Liters
Batch Size
-
31.00
Gallons
Liters
Boil Size
-
90
min
Boil Time
-
1.113
OG
-
1.028
FG
-
73.8 IBU (tinseth)
Bitterness
-
0.66
BG:GU
-
37.6° SRM
Color
-
90%
Efficiency
-
10.9% ABV
Alcohol
-
403 per 12oz
Calories
Clone This Recipe
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