Brewer's Friend

Print

Kyiv Cocktail

286 calories 25.1 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 72.57 liters
Post Boil Size: 63.57 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Old Men On Ladders
Hop Utilization: 99%
Calories: 286 calories (Per 330ml)
Carbs: 25.1 g (Per 330ml)
Created: Thursday August 26th 2021
1.093
1.017
10.8%
38.0
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg Barrett Burston - Pilsner Malt15 kg Pilsner Malt 37.3 1.93 58.8%
1 kg Belgian Candi Sugar - Amber/Brown (60L)1 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 3.9%
1.50 kg Weyermann - Munich Type II (Dark)1.5 kg Munich Type II (Dark) 37 10 5.9%
1 kg Weyermann - Pale Wheat1 kg Pale Wheat 36 2 3.9%
1 kg Barrett Burston - Roasted Barley1 kg Roasted Barley 34.5 340 3.9%
1 kg Weyermann - CaraAroma1 kg CaraAroma 36 140 3.9%
0.50 kg German - Carafa III0.5 kg Carafa III 32 535 2%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate 34 425 2%
1 kg United Kingdom - Dark Crystal 80L1 kg Dark Crystal 80L 33 80 3.9%
0.50 kg New Zealand - Shepherds Delight Malt0.5 kg Shepherds Delight Malt 36.5 152.28 2%
0.50 kg Belgian - Special B0.5 kg Special B 34 115 2%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 3.9%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 3.9%
25.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Charles Faram - Perle70 g Perle Hops Pellet 7.5 Boil 90 min 18.48 33.3%
70 g Charles Faram - Perle70 g Perle Hops Pellet 7.5 Boil 30 min 13.28 33.3%
70 g Charles Faram - Perle70 g Perle Hops Pellet 7.5 Boil 10 min 6.26 33.3%
210 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
2 each Whirlfloc Water Agt Boil 15 min.
30 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
3 tsp Gelatin Fining Primary 5 days
120 g Oak Cubes Flavor Secondary 60 days
250 g Cacao Nibs Flavor Secondary 21 days
1 each Vanilla Bean Spice Secondary 21 days
20 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
30 Grams
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 467 B cells required
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 467 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.69 bar       Temp: 2 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
South East Water Officer 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91.2 3.6 4 100.1 85.4 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70 L Infusion 74 °C 67 °C 90 min
Mash Out Temperature 77 °C 75 °C 10 min
10 L Sparge 50 °C 60 °C --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 69.6 L. Suggest reducing initial water volume to 44.72 L and adding 24.2 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 114.14 L. Suggest reducing initial strike volume to 29.23 L and adding 68.74 L sparge/top-off. 98
Strike water volume (equipment estimates 94.3 L) 98
Mash volume with grains (equipment estimates 110.5 L) 114.1
Grain absorption losses -24.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 68.9 L) 72.6
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume (equipment estimates 60 L) 63.6
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 63.6 L) 60
Total: 98  
Equipment Profile Used: System Default
 
Notes

Oak Combs charred and added to secondary (barrel) at transfer. Aged for 12 weeks . Organic Cacao nibs roasted for 15 min @180C, added 3 weeks prior to keg. Vanilla bean split added to secondary.

Last Updated and Sharing
 
722
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-08-29 04:57 UTC