Recipe: Svarte Dåstøl 2
Brewer: Frank Dåstøl
Asst Brewer: 201805
Style: Imperial Stout
TYPE: All Grain
Recipe Specifications
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Boil Size: 37,32 L
Post Boil Volume: 22,92 L
Batch Size (fermenter): 20,00 L
Bottling Volume: 19,00 L
Estimated OG: 1,129 SG
Estimated Color: 111,2 EBC
Estimated IBU: 48,0 IBUs
Brewhouse Efficiency: 74,00 %
Est Mash Efficiency: 81,4 %
Boil Time: 180 Minutes
Ingredients:
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Amt Name Type # %/IBU Volume
6,10 kg Pale Malt, Maris Otter (5,9 EBC) Grain 1 57,3 % 3,98 L
1,50 kg Munich Malt (17,7 EBC) Grain 2 14,1 % 0,98 L
0,55 kg Special B Malt (354,6 EBC) Grain 3 5,2 % 0,36 L
0,51 kg Wheat Malt, Ger (3,9 EBC) Grain 4 4,8 % 0,33 L
0,26 kg BEST Chocolate (BESTMALZ) (900,0 EBC) Grain 5 2,4 % 0,17 L
0,26 kg Black (Patent) Malt (985,0 EBC) Grain 6 2,4 % 0,17 L
0,26 kg Carafa III (1034,3 EBC) Grain 7 2,4 % 0,17 L
1,20 kg Light Dry Extract [Boil] (15,8 EBC) Dry Extract 8 11,3 % 0,78 L
51,00 g Progress [6,40 %] – Boil 60,0 min Hop 9 29,7 IBUs –
50,00 g East Kent Goldings (EKG) [5,00 %] – Boil 10,0 mi Hop 10 8,2 IBUs –
30,00 g Northern Brewer [10,20 %] – Boil 10,0 min Hop 11 10,1 IBUs –
2,0 pkg Mauribrew Draught (Mauribrew #5420069800987) Yeast 12 – –
2,0 pkg Super High Gravity Ale (White Labs #WLP099) [35, Yeast 13 – –
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 10,64 kg
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Name Description Step Temperat Step Time
Mash In Add 30,00 L of water and heat to 65,6 C 65,6 C 75 min
Sparge: Fly sparge with 16,77 L water at 75,6 C
Oxygen after pitch. New oxygen after 14 hour.
Ferment at 17C.
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