AleSmith Speedway Stout | CraftFork

AleSmith Speedway Stout

Public

00v1.0All Grain20.0 L90 min boil

Klon av AleSmith Brewing Company. En massiv imperial stout med kaffe tillsatt under bryggningen. Rik, komplex och krämig. Upplagt av craftfork.com.

20C Imperial Stout80%(4/5)

OG: 1.085
FG: 1.021
ABV: 9.1%
IBU: 87
EBC: 95.6Outside style

Grain & fermentables

Name	Type	Added	Weight	%	Color
2-Row Pale Malt(United States)	Malt	Mash	5.9 kg	0%	3.5 EBC
Munich Malt Light(Germany)	Malt	Mash	680 g	0%	11.8 EBC
Chocolate Malt(United Kingdom)	Malt	Mash	450 g	0%	689.5 EBC
Crystal 120L(United States)	Malt	Mash	450 g	0%	236.4 EBC
Flaked Oats(United States)	Adjunct	Mash	450 g	0%	2 EBC
Roasted Barley(United Kingdom)	Malt	Mash	340 g	0%	591 EBC
Black Patent Malt(United Kingdom)	Malt	Mash	110 g	0%	985 EBC
Total			8.38 kg	100%

Total grain: 8.38 kgGrain/liter: 0.42 kg/LEfficiency: 70%

Hops

Name	Usage	Weight	AA%	IBU	Time
Columbus(United States)	Boil	42 g	16%	66.877%	90 min
Centennial(United States)	Boil	28 g	10%	20.023%	30 min
Cascade(United States)	Whirlpool	28 g	6%	—	0 min
Total		98 g		87

Bittering: 70 gAroma: 28 gDry hop: 0 gAroma g/L: 1.4Dry hop g/L: 0.0BU:GU: 1.03

Per variety

Columbus42 gCentennial28 gCascade28 g

Yeast

Name	Lab	Quantity	Attenuation	Temp
California Ale WLP001(WLP001)	White Labs	2 pkt	76%	18°C–21°C
Total		2 pkt

Attenuation: 76–76%Temperature: 18°C–21°C

Water volumes

Name	Temperature	Volume
Mash water	73°C	25.1 L
Sparge water	—	9.1 L
Total water		34.2 L
Mash volume		30.7 L
Pre-boil volume		27.1 L
Boil volume (hot)		27.5 L

Water treatment

Distilled / RO WaterSO4:Cl 1.00 (Malty)Estimated mash pH 5.55

The recipe has no water treatment – this water gives calcium 0 ppm and mash pH 5.55.

Suggestion for the style · Dark / Stout Profile

Source waterTarget

Ca²+078

Mg²+04

Na+012

SO₄²⁻066

Cl⁻071

HCO₃⁻058

Resulting water profile

Calcium Ca²+

78 ppm

Magnesium Mg²+

4 ppm

Sodium Na+

12 ppm

Sulfate SO₄²⁻

66 ppm

Chloride Cl⁻

71 ppm

Bicarbonate HCO₃⁻

58 ppm

SO4:Cl 0.94 (Malty)RA -10 (Light beers)

To add

	Total	Mash water (25.1 L)	Sparge water (9.1 L)
Gypsum – CaSO₄	3 g	2.2 g	0.8 g
Calcium chloride – CaCl₂	5 g	3.7 g	1.3 g
Epsom salt – MgSO₄	1.5 g	1.1 g	0.4 g
Baking soda – NaHCO₃	1.5 g	1.1 g	0.4 g
Chalk – CaCO₃	1.5 g	1.1 g	0.4 g
Lactic acid (88%)	1.6 mL	1.6 mL	—

Estimated mash pH

5.40In rangeTarget: 5.2–5.6

The additions are a suggestion for your water and are not saved to the recipe.

Mash schedule

Step	Type	Temp	Time	L/kg
Mäskning	Infusion	67°C	60 min	—
Total (1 steps)		67°C	60 min