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GIBCS #6

521 calories 46.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 240 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.155 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 521 calories (Per 12oz)
Carbs: 46.4 g (Per 12oz)
Created: Thursday July 9th 2020
Similar Recipes

Goose Island Bourbon County Stout (Maris Otter Base)

by AGbrewer

OG: 1.135 FG: 1.032 ABV: 13.5% IBU: 41

1.155
1.031
16.3%
46.4
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb United Kingdom - Maris Otter Pale19 lb Maris Otter Pale 38 3.75 62.8%
6 lb American - Munich - Light 10L6 lb Munich - Light 10L 33 10 19.8%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L 34 40 4.1%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 5%
1.25 lb United Kingdom - Coffee Malt1.25 lb Coffee Malt 36 150 4.1%
1.25 lb United Kingdom - Black Patent1.25 lb Black Patent 27 525 4.1%
30.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Magnum33 g Magnum Hops Pellet 11.6 Boil 240 min 46.38 100%
33 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 90 min.
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 876 B cells required
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 876 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Infusion -- 152 °F 90 min
6 gal Batch Sparge -- 180 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 20.45 gal (81.81 qt). Suggest reducing initial strike volume to 9.58 gal (38.32 qt) and adding 8.45 gal (33.81 qt) sparge/top-off. 18.03 72.1  
Strike water volume (equipment estimates 15.32 g | 61.3 qt) 18.03 72.1  
Mash volume with grains (equipment estimates 17.74 g | 71 qt) 20.45 81.8  
Grain absorption losses -3.78 -15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.29 g | 45.2 qt) 14 56  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.25 21  
Total: 18.03 72.1
Equipment Profile Used: System Default
 
Notes



Double Mash as my Mashtun only holds about 15 pounds of grain. Once the first mash is done, drain off the wort and soak that in 3 gallons of water in a SS pot. Then clean out the mash tun and fill it with another 5 gallons of water and proceed with mashing the second 15 pounds of grain.

MaKe 3.5 liter starter of wlp-004 (Irish Ale) and step it up 2 times. Also going to use WLP-099 (Super High Gravity) days after initial pitch.

Primary will be about 3 weeks and secondary will be about 2 months with Heaven Hill Whiskey and some jack daniels bourbon barrel smoking chips for the wood.

Bottle with no more than about 3.5 or 4 ounces of cane sugar.

Takes about 3 or 4 months before they are actually drinkable. Best after about 1 year.

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  • Last Updated: 2020-07-09 20:56 UTC