Imperial Stout Recipe - Reliquia - Imperial Stout - Wood Aged com Cacau

Recipe Info

Recipe Image

Reliquia - Imperial Stout - Wood Aged com Cacau

by on
All Grain
10 Liter(s)
14 Liter(s)
60 min
72%
Usar acucar mascavo Extra Crystal Dark = Caraaroma da Weyermann (150L) Chocolate = Carafa I da Weyermann 10,5 litros Strike Water: CaSO4 1g CaCl2 2g Bicarbonato 1,5g Usar ultraflo para diminuir viscosidade do mosto (3ml - 10kg malte, ou seja, usar 1,1ml na mostura) 5 litros Sparge Water (ou ate aprox 14 litros) Lupulo de flame out, add e ja pode ir para resfriamento normalmente 2,5g Fermocel em 100ml de agua Aerar mosto antes de inocular levedura por 1h30 min Apos inoculacao, esperar 12h e aerar novamente por mais 1 min (nao realizado) 2,5g fermocel em 100ml agua, ja colocado no fermentador antes de entrar o mosto

This recipe was cloned from Winter At Castle Black - Wood Aged.

Fermentables

54% - Maris Otter Pale - UK
2.2
38
3
Mash
12% - Dark Munich - DE
0.5
36
10
Mash
10% - Cane Sugar - US
0.4
46
1
Late
10% - Malted Naked Oats - UK
0.4
33
1
Mash
7% - Extra Dark Crystal 160L - UK
0.3
33
160
Mash
5% - Chocolate - UK
0.2
34
338
Mash
2% - Black Malt - UK
0.1
28
413
Mash

Hops

Galena
28
Pellet
Boil
60 min(s)
14
65.8
Galena
22
Pellet
FlameOut
0 min(s)
13
0.0

Yeast

Fermentis Safale US-05
81%

Other Stuff

Carvalho Franc?s torra intensa - 2 semanas
0.02
kg
Secondary
Carvalho Franc?s torra m?dia - 2 semanas
0.02
kg
Secondary
Cacau em po - 5 min fim da fervura
50
g
FlameOut

Mash Steps

Saccharification Rest
Direct Heat
68
80 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

Reliquia - Imperial Stout - Wood Aged com Cacau
Imperial Stout
  • 10.00 Gallons Liters Batch Size
  • 14.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.096 OG
  • 1.018 FG
  • 65.8 IBU (tinseth) Bitterness
  • 0.68 BG:GU
  • 45.4° SRM Color
  • 72% Efficiency
  • 10.0% ABV Alcohol
  • 335 per 12oz Calories
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