Nuke!

442 calories 45.5 g
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.9 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Jim
Calories: 442 calories (Per )
Carbs: 45.5 g (Per )
Created Saturday September 12th 2015
1.131
1.034
12.7%
66.0
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 77.7%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 5.8%
1.25 lb American - Roasted Barley1.25 lb Roasted Barley 33 300 4.9%
0.75 lb German - CaraMunich III0.75 lb CaraMunich III 34 57 2.9%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 2.9%
1.50 lb Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 5.8%
25.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Magnum2.25 oz Magnum Hops Pellet 12 Boil 60 min 59.32 42.9%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 10 min 5.97 28.6%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 1 min 0.71 28.6%
5.25 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash In/Protein rest Temperature -- 122 °F 10 min
Sacc Temperature -- 152 °F 60 min
Mash out Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 690 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Attempt at a Prairie Artisan Ales Bomb! @ 65IBU and 13%abv.

Ferment out at 68, keg, then add:
6oz Cacao Nibs
24 oz Nordaggios espresso divino espresso bean cold brewed. Maybe more?
3 vanilla beans
3 ancho chili peppers,chopped up.

Soak for a week or so. Carb up, age for a while....

Also, using CalV yeast which doesn't attenuate a whole lot from past experience, so mashing at 152 (or lower) instead of 154+.

View Count: 940
Brew Count: 1
Last Updated: 2016-11-29 23:02 UTC

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