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Not Will Be Works

303 calories 30.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.61 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Tim Hamersly
Rating:
5.00 (1 Review)

Calories: 303 calories (Per 12oz)
Carbs: 30.5 g (Per 12oz)
Created: Thursday August 8th 2024
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1.091
1.022
9.1%
99.8
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Simpsons - Maris Otter pale10 lb Maris Otter pale 38 2.4 44%
4 lb Great Western - California Select 2-Row Malt4 lb California Select 2-Row Malt 37 2 17.6%
39.80 oz Flaked Barley39.8 oz Flaked Barley 32 2.2 10.9%
3.52 lb Briess - Black Barley3.52 lb Black Barley - (late mash tun addition) 25 550 15.5%
18.70 oz Viking - Dark Chocolate Malt18.7 oz Dark Chocolate Malt - (late mash tun addition) 30.8 325 5.1%
15.40 oz Special B15.4 oz Special B - (late mash tun addition) 34 115 4.2%
9.50 oz Briess - Caramel Malt - 120L9.5 oz Caramel Malt - 120L - (late mash tun addition) 34.5 120 2.6%
363.72 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Warrior2 oz Warrior Hops Pellet 16 Boil 60 min 81.79 66.7%
1 oz Yakima Chief Hops - Simcoe1 oz Simcoe Hops Pellet 13.6 Boil 10 min 18.01 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Baking Soda Water Agt Mash 1 hr.
6.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Oxblox3D Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
8 g CellarScience - FermFed Other Primary 8 days
4 oz Oak Chips Flavor Secondary 7 days
3 g Ascorbic Acid Water Agt Kegging 8 days
 
Yeast
Kveik Yeastery - Stalljen Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
46.4 - 100.4 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 217 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
87 19 54 127 114 142
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Temperature 152 °F 152 °F 50 min
Mash out Temperature 158 °F 158 °F 20 min
6 qt Sparge out Temperature 170 °F 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (9.7 g). Reduce mash thickness to 1.7 qt/lb or increase pre-boil volume to 6.85 g.    
Strike water volume at mash thickness of 1.75 qt/lb 9.95 39.8  
Mash volume with grains 11.76 47.1  
Grain absorption losses -2.84 -11.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.86 g | 27.5 qt) 6.61 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 9.7 38.8
Equipment Profile Used: System Default
 
Notes

Since Voss Kveik yeast is a hungry hungry hippo, no yeast started should be necessary even though OG is very high.

Separate roasted grains from other grains to add at last 15 minutes of mash.

Mash all except roasted grains at 156 F for 70 mins. Measure pH 10 mins into first mash to ensure on-target pH of 5.2-5.4 Pull grains out and let drain for 10 mins.

Pre-Boil Target:
pH - 5.3
Gravity - 1.049

Post-Boil Target:
pH 5.3
Gravity - 1.090

Cool to 95 F and pitch yeast and yeast nutrient slurry.
Ferment at 69F for first week
Ferment at 75 F for 2nd week
Add dry hops and oak chips 4 days before the end of 2nd week fermentation.

Use forced CO2 thru beverage out tube to minimize oxygen ingress while the lid is opened to add hops/oak chips. Purge with CO2 after.

After 4 days, cold crash fermenter.

Rack beer into serving keg, force carbonate at 30 psi and shake for 2 mins. Set on tap at 9 psi and wait 1 day for pressure to stabilize before serving.

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  • Last Updated: 2026-01-31 22:31 UTC