New RIS II - Beer Recipe - Brewer's Friend

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New RIS II

357 calories 34.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 357 calories (Per 12oz)
Carbs: 34.4 g (Per 12oz)
Created: Sunday November 22nd 2020
1.107
1.024
12.2%
55.3
46.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Simpsons - Finest Pale Ale Golden Promise18 lb Finest Pale Ale Golden Promise 37 2.4 59.5%
2 lb Briess - Special Roast2 lb Special Roast 33 40 6.6%
0.75 lb Crisp Malting - Crystal Dark - 77L0.75 lb Crystal Dark - 77L 33.1 77 2.5%
1 lb Briess - Chocolate1 lb Chocolate 25 350 3.3%
1 lb Weyermann - Chocolate Rye1 lb Chocolate Rye 29.9 240 3.3%
1 lb Dingemans - Special B1 lb Special B 33.1 125 3.3%
2 lb Bestmalz - BEST Chit Malt2 lb BEST Chit Malt 23 1.4 6.6%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 9.9%
8 oz Weyermann - Acidulated8 oz Acidulated 27 3.4 1.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.3%
30.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Magnum1.25 oz Magnum Hops Pellet 15 Boil 60 min 46.71 38.5%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil at 212 °F 30 min 8.62 30.8%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Whirlpool at 203 °F 0 min 30.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.33 tsp Yeast nutrient Other Boil 15 min.
12 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.20 g Epsom Salt Water Agt Mash 1 hr.
2.40 g Gypsum Water Agt Mash 1 hr.
5.50 g Baking Soda Water Agt Mash 1 hr.
28 ml Phosphoric acid Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 718 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal 162 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.75 gal (58.99 qt). Suggest reducing initial strike volume to 9.66 gal (38.64 qt) and adding 2.75 gal (10.99 qt) sparge/top-off. 12.41 49.6  
Strike water volume (equipment estimates 12.2 g | 48.8 qt) 12.41 49.6  
Mash volume with grains (equipment estimates 14.54 g | 58.2 qt) 14.75 59  
Grain absorption losses -3.66 -14.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.29 g | 33.2 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6.04 g | 24.2 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.46 g | 25.9 qt) 6 24  
Total: 12.41 49.6
Equipment Profile Used: System Default
 
Notes

2 batches will be added to a West Fork Rye bourbon barrel
*this is batch 2

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  • Last Updated: 2020-11-25 15:47 UTC