Yashini - Beer Recipe - Brewer's Friend

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Yashini

391 calories 47.9 g 12 oz
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Beer Stats
Method: Extract
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.115 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Source: Kratz Brewery
Calories: 391 calories (Per 12oz)
Carbs: 47.9 g (Per 12oz)
Created: Sunday October 25th 2020
1.115
1.040
11.2%
69.6
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.25 lb Briess - DME Sparkling Amber8.25 lb DME Sparkling Amber - (late boil kettle addition) 44.6 10 65%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6%
9.25 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.13 lb Weyermann - Carafa Special Type II1.13 lb Carafa Special Type II 29.9 525 3%
39.20 oz German - Melanoidin39.2 oz Melanoidin 37 25 8%
2.74 lb American - Caramel / Crystal 120L2.74 lb Caramel / Crystal 120L 33 120 8%
2.34 lb American - Dark Chocolate2.34 lb Dark Chocolate 29 420 6%
1.37 lb American - Roasted Barley1.37 lb Roasted Barley 33 300 4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Millenium (15.5 AA)1 oz Millenium (15.5 AA) Hops Pellet 15.5 Boil 60 min 66.55 25%
2 oz Perle (8.2 AA)2 oz Perle (8.2 AA) Hops Pellet 8.2 Boil 1 min 3.04 50%
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 3.5 Dry Hop 21 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Calcium Chloride (anhydrous) Water Agt Boil 1 hr.
2 each Campden Tablets Water Agt Boil 15 min.
8 oz Toasted Coconut Flavor Boil 1 hr.
2 tsp Acetic acid Water Agt Secondary 21 days
12 oz Bourbon Flavor Secondary 21 days
3 each Vanilla Bean Spice Secondary 21 days
1 lb Coffee Flavor Secondary 21 days
1 lb Toasted Coconut 2 Flavor Secondary 21 days
1 lb Cocao Nibs Flavor Secondary 21 days
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.5 oz       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Decoction -- 155 °F 30 min
2 qt Sparge 155 °F 165 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.92 g | 31.7 qt) 5.75 23  
Mash volume with grains (equipment estimates 7.92 g | 31.7 qt) 6.56 26.2  
Grain absorption losses (steeping) -1.25 -5  
Pre boil volume (equipment estimates 6.66 g | 26.7 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.7 2.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.75 23
Equipment Profile Used: System Default
 
Notes

Crush all steeping grains and place in a nylon grain bag.

Start heating 4.5 gallons (17 liters) of water in a large pot that can hold at least 7 gallons (26.5 liters). While the water is heating, dip the grain bag in and swirl it to thoroughly soak the grain. Heat for 30 minutes without exceeding 155°F (68°C)—turning down the heat as necessary.

Remove the bag and rinse the grain with 2 quarts (946 ml) of 165°F (74°C) water.

Take the pot off the heat and add half the DME. Stir the wort until the extract is fully dissolved, then place the pot back on the burner. Bring to a boil.

The boil will last 90 minutes, so wait 30 minutes before adding the bittering hops and coconut. After the hopped wort has boiled for an additional 45 minutes (75 minutes into the boil), temporarily remove the pot from the burner and stir in the remaining DME and the lactose. Resume the boil for another 15 minutes, then take the pot off the burner and add water to top it off to 5 gallons (19 liters).

Chill the wort down to pitching temperature—about 65°F (18°C); I highly recommend a wort chiller. Once the wort is cool, make sure to thoroughly splash it when transferring it to the fermentor to provide the yeast with plenty of oxygen.

Proof the packets of yeast, then pitch it into the fermentor. With a beer this big, it’s a good idea to use a blow-off hose during primary fermentation. Ferment at room temperature, about 72°F (22°C), for three or four weeks.

The final step after cleaning up is to create our bourbon infusion. Prepare vanilla beans and cocoa nibs add to bourbon and let infuse until time to add to secondary.

Once the fermentation slows, carefully rack the beer into secondary, adding the toasted coconut,coffee beans, pecan extract as well as bourbon infusion with vanilla beans and cacao nibs. Let it sit for two weeks before racking one more time.

This is a good time to taste the beer to see whether the flavors are hitting the balance you want. At this point, it’s still possible to add any of the individual flavors if they’re not quite to target. This includes adding more lactose if you don’t think it’s sweet enough.

Once you’re happy with the balance, package the batch with about 0.4 oz (12 g) total dissolved priming sugar and give it at least a month or two in the bottle to age.

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  • Last Updated: 2020-10-28 14:47 UTC