Imperial Stout Recipe - Marcaida will K.E.AL

Recipe Info

Recipe Image

Marcaida will K.E.AL

by on
All Grain
20 Liter(s)
26 Liter(s)
70 min
73%
Levedura Nottingham 80% - 2 pacotes Fermentar a 17C

Fermentables

62% - Maris Otter Pale - UK
5.4
38
3
Mash
11% - Flaked Rice - US
1
32
1
Mash
9% - Munich - UK
0.8
37
9
Mash
11% - Malted Naked Oats - UK
1
33
1
Mash
6% - Black Malt - US
0.5
28
500
Late

Hops

Mosaic
30
Pellet
Boil
60 min(s)
12.7
31.6
Mandarina Bavaria
40
Pellet
Boil
10 min(s)
7
8.4
Mosaic
40
Pellet
Boil
10 min(s)
12.7
15.3

Yeast

Danstar Nottingham
80%

Other Stuff

Orange or Lemon peel
0.3
kg
Boil
Coco ralado tostado
0.5
kg
Boil
Flor de Sal
0.1
kg
Boil
Hot pepper
0.05
kg
Boil
Amburana 4 semanas
0.4
kg
Secondary

Mash Steps

Saccharification Rest
Direct Heat
67
75 min
Mash-Out
Direct Heat
75
10 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Marcaida will K.E.AL
Imperial Stout
  • 20.00 Gallons Liters Batch Size
  • 26.00 Gallons Liters Boil Size
  • 70  min Boil Time
  • 1.097 OG
  • 1.019 FG
  • 55.4 IBU (tinseth) Bitterness
  • 0.57 BG:GU
  • 39.3° SRM Color
  • 73% Efficiency
  • 10.0% ABV Alcohol
  • 340 per 12oz Calories
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