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ID 59172
Creation Date 15.6.2026
Plato Express V3?
Imperial Stout
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|---|---|
| Author | BenjiP (public) |
| Batch Size | 85 l |
| Original Gravity | 20.2 °P |
| Final Gravity | 4 °P |
| Alcohol | 9.1 %vol |
| Color | 211 EBC |
| Bitterness | 54.5 IBU (herb, Ibu:Stw 2.7:1) |
| Aroma | 1.3 mg/l (gering) |
| Type | mash |
| Mash Efficiency | 57.7 % |
| Mash Water | 69.3 l |
| Sparge Water | 48.9 l |
Inhalt
Grain Bill
| Name | Amount | Rate | Color |
|---|---|---|---|
| Wiener Malz | 22000 g | 69.8 % | 9 EBC |
| Melanoidinmalz | 2500 g | 7.9 % | 70 EBC |
| Karamellmalz Aroma | 2500 g | 7.9 % | 400 EBC |
| IREKS Karamell Teak | 1000 g | 3.2 % | 150 EBC |
| Röstmalz Spezial Typ II | 1500 g | 4.8 % | 1150 EBC |
| Haferflocken | 2000 g | 6.3 % | 2 EBC |
| Comments on Grain Bill |
|---|
| Karamell Teak: alles was noch da ist nehmen Röstmalze: 1100g Carafa Special II, 400g Mystery Malt |
Mash
| Mash Procedure |
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| Comments on Mash Procedure |
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| Reisspelzen! Röstmalze am Ende der 72°C- Rast zugeben |
Hops
| Amount | Name | Form | Alpha | Use | Time | IBU |
|---|---|---|---|---|---|---|
| 140 g | Polaris | Pellets | 20.1 % | Kochen | 30 min | 54.5 IBU |
| Comments on Hop Additions |
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| 8g Wyeast Nutrient bei 10min |
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Boil
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| Total Boil Time | 120 min |
| Boil Size | 96.2 l |
Fermentation
| Amount | Name | Attenuation | Temperature |
|---|---|---|---|
| 140 g | LalBrew Nottingham Ale | 80 % | 17 °C |
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Carbonation
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|---|---|
| CO2 content | 5 g/l |
| Carbonation Method | sugar |