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Spokonoy Nochi 13

Category: 13 – Stout
Brewers: William Steimle, Dylan Vaughan, Craig Vilhauer

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
23.8 gal 65 min 68.8 IBUs 50.5 SRM 1.100 1.022 10.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Imperial Stout 13 F 1.075 - 1.115 1.018 - 1.03 50 - 90 30 - 40 1.8 - 2.6 8 - 12 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 67.021 lbs 76.63
Roasted Barley 5.93 lbs 6.78
Special B Malt 3.924 lbs 4.49
Caramel/Crystal Malt - 80L 1.984 lbs 2.27
Chocolate Malt 1.984 lbs 2.27
Pale Chocolate Malt 1.984 lbs 2.27
Light Dry Extract 4.63 lbs 5.29

Hops

Name Amount Time Use Form Alpha %
Warrior 6.6 oz 60 min Boil Pellet 16
Goldings, East Kent 7.94 oz 10 min Boil Pellet 7.2
Goldings, East Kent 7.94 oz 0 min Boil Pellet 7.2

Miscs

Name Amount Time Use Type
Yeast Nutrient 2.00 tsp 3 days Primary Other

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes

Add 22g CaCl and 13g CaSO4 to very soft water (1.7:1)

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Derek Springer

Derek Springer

I write code & brew beer--if you ask nice I'll share some with you :)

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