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Vacations by Igor

285 calories 26.7 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.018 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 285 calories (Per 12oz)
Carbs: 26.7 g (Per 12oz)
Created: Friday March 10th 2023
1.086
1.018
9.0%
71.8
38.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.55 lb Briess - DME Pale Ale3.55 lb DME Pale Ale - (late boil kettle addition) 45 6 49%
1.75 lb Simpsons - Finest Pale Ale Golden Promise1.75 lb Finest Pale Ale Golden Promise 37 2.4 24.2%
3 oz Briess - Caramel Malt - 60L3 oz Caramel Malt - 60L 35.4 60 2.6%
3 oz Briess - Caramel Malt - 120L3 oz Caramel Malt - 120L 34.5 120 2.6%
2 oz Crisp Malting - Chocolate Malt2 oz Chocolate Malt 32.66 450 1.7%
0.07 lb Crisp Malting - Black0.07 lb Black 34.5 600 1%
6 oz Flaked Oats6 oz Flaked Oats 33 2.2 5.2%
16 oz Candi Syrup - Belgian Candi Syrup - D-18016 oz Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 13.8%
115.92 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Chinook0.45 oz Chinook Hops Pellet 14.2 Boil 60 min 53.94 31%
0.50 oz Galena0.5 oz Galena Hops Pellet 15 Boil 5 min 12.62 34.5%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.2 Boil 5 min 5.22 34.5%
1.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Star Anise Spice Whirlpool 0 min.
1 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.3 oz       Temp: 68 °F       CO2 Level: 2.75 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
3.5 gal Steeping 156 °F 152 °F 60 min
0.5 gal rinse Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.54 g | 18.2 qt) 4.09 16.3  
Mash volume with grains (equipment estimates 4.54 g | 18.2 qt) 4.3 17.2  
Grain absorption losses (steeping) -0.34 -1.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.2 g | 16.8 qt) 3.75 15  
Volume increase from sugar/extract (late additions) 0.35 1.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 3 12  
Going into fermentor 3 12  
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: 4.09 16.3
Equipment Profile Used: System Default
 
Notes

Yeast pack is Best By Jul 19, 2023. Assume mfg'd on 1/19/2023, therefore, yeast is 54 days old, and 62% viable. Need a 1L starter (per calculator). Make yeast starter 2 days prior to brew day, by boiling 1000mL of water with 1/2 tsp yeast nutrient and 3.5oz DME for 15 mins. Chill to ferm temp and pitch yeast, aerate using stir plate.

Mash/steep grains in 2.5 gals spring water at 152F for 60 mins.
Rinse/sparge with 0.5 gal water at 170F.
Top off with 1 gal boiling water, and bring brew kettle to boil.

60 min boil

Add hops/extras per schedule

  • 1/2 of DME at 15 mins into boil, remaining 1/2 DME at 15 mins left
  • Add candi syrup with 15 mins left in boil

    Chill to 70F using wort chiller, and auto-siphon into 3 gal carboy, pitching yeast (carefully pour off wort on top), aerating, and insert blow-off tube. Ferment at 66F until FG is reached.

    Consider xfer 1 gal into 1 gal carboy with bourbon-soaked oak chips to age for NNN months, and bottle the rest

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  • Last Updated: 2023-03-17 12:02 UTC