Yakkin’ on a bone - Beer Recipe - Brewer's Friend

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Yakkin’ on a bone

332 calories 40.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 332 calories (Per 12oz)
Carbs: 40.8 g (Per 12oz)
Created: Monday August 10th 2020
1.098
1.034
8.4%
0.0
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Rahr - Standard 2-Row11 lb Standard 2-Row 36.8 1.8 54%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 9.8%
1.50 lb Belgian - Biscuit1.5 lb Biscuit 35 23 7.4%
1 lb American - Chocolate1 lb Chocolate 29 350 4.9%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.9%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 3.7%
2 oz American - Black Barley2 oz Black Barley 27 530 0.6%
2 lb Honey2 lb Honey - (late boil kettle addition) 35 2 9.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.9%
20.37 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Cacao Nibs Flavor Secondary 5 days
2 each vanilla bean Flavor Secondary 5 days
 
Yeast
Wyeast - West Yorkshire 1469
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.7 gal Fly Sparge -- 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 8.69 34.8  
Mash volume with grains 10.08 40.3  
Grain absorption losses -2.17 -8.7  
Remaining sparge water volume (equipment estimates 0.49 g | 1.9 qt) 1.23 4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.75 g | 27 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.25 1  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.3 g | 25.2 qt) 5.5 22  
Total: 9.92 39.7
Equipment Profile Used: System Default
 
Notes

Add Cacao nibs and vanilla bean to Secondary. Leave the cacao nibs in contact with the beer for 1–3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Keep vanilla bean in while aging.

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  • Last Updated: 2020-08-24 01:45 UTC