Monster's Breakfast - Sout aux cookies aux drêches 13.F - Imperial Stout

@enso - Feb. 8, 2016


Ingredients

Amount Name Type # %/IBU
Grain icon  3.50 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 1 76.9%
Grain icon  0.30 kg Abbey Malt (45.0 EBC) Grain 2 6.6%
Grain icon  0.30 kg Chocolate Wheat Malt (1050.0 EBC) Grain 3 6.6%
Grain icon  0.25 kg Cookies aux drêches au chocolat (2.0 EBC) Grain 4 5.5%
Grain icon  0.20 kg Black Barley (Stout) (1050.0 EBC) Grain 5 4.4%
Hop icon  40.0 g Fuggles (4.20%) - Boil 60.00 min Hop 6 24.1 IBU
Hop icon  30.0 g Fuggles (4.20%) - Boil 10.00 min Hop 7 6.5 IBU
Hop icon  30.0 g Fuggles (4.20%) - Boil 0.00 min Hop 8 0.0 IBU
Yeast icon  Yeast 514 Ale - Mauribrew Yeast 9 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 12.0 l of water. Heat to 70.0 c over 20 min 65.0 c 50 min
Mash step Mash step (Temperature) Heat to 85.0 c over 15 min 85.0 c 10 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 1.1 l of water at 78.0 c

Indicators

All grain - Batch size : 6.0 l

Est. original gravity: 1.171
1.075 1.115

Est. final gravity: 1.046
1.018 1.030

IBU: 30.6
50.0 90.0

Color: 177.7 EBC
59.1 78.8

ABV: 16.3%
8.00 12.00



%

Mash steps

Clonée à partir de

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