GIBCS #015 - Beer Recipe - Brewer's Friend

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GIBCS #015

462 calories 40.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 240 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.138 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 97%
Calories: 462 calories (Per 12oz)
Carbs: 40.2 g (Per 12oz)
Created: Monday April 5th 2021
1.138
1.026
14.8%
56.0
50.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Dingemans - Belgian Pilsner Malt9.5 lb Belgian Pilsner Malt 37 1.6 57.6%
4 lb Munich - Light 10L4 lb Munich - Light 10L 33 10 24.3%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 6.1%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.5%
0.62 lb United Kingdom - Pale Chocolate0.62 lb Pale Chocolate 33 207 3.8%
0.62 lb United Kingdom - Black Patent0.62 lb Black Patent 27 525 3.8%
16.49 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Nugget21 g Nugget Hops Pellet 14 Boil 240 min 56.01 100%
21 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 ml Lactic acid Water Agt Mash 90 min.
1 each Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 451 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
7 gal Infusion -- 152 °F 90 min
1 gal If needed. Batch Sparge -- 180 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 11.34 g | 45.4 qt) 8.31 33.2  
Mash volume with grains (equipment estimates 12.66 g | 50.6 qt) 9.63 38.5  
Grain absorption losses -2.06 -8.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.03 g | 36.1 qt) 6 24  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 8.31 33.2
Equipment Profile Used: System Default
 
Notes

1 month prior to brew day, soak #3 char spirals in a good bourbon and let it stay there until it's time to rack to secondary.

2 packs of Nottingham Dry yeast into a 4 liter starter 4 days before pitching. Cold crash the starter after 48 hours on the stir plate. Decant the day of pitching.

Ferment for 3 days at 60 degrees. Increase to 62 after the 3rd day. After day 7 ramp up to 67 degrees and hold until FG steady for 3 days.

Rack to secondary with #3 char oak spirals that were soaked in a good bourbon for at least 4 weeks prior. Do NOT pour the bourbon in the beer, it will taste very bitter and tannic if you do.

Let the spirals sit on the beer for at 3-4 months. The longer the better.

Once desired flavor is hit, bottle with a pinch of CBC in each bottle to ensure that it carbonates properly.



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  • Last Updated: 2021-05-18 16:26 UTC