Chaikovsky - Beer Recipe - Brewer's Friend

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Chaikovsky

230 calories 30.2 g 12 oz
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Beer Stats
Method: Extract
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 230 calories (Per 12oz)
Carbs: 30.2 g (Per 12oz)
Created: Tuesday September 2nd 2014
1.068
1.026
5.5%
15.7
50.0
4.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 50%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 8.3%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 8.3%
8 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 8.3%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 8.3%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 8.3%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 8.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Leaf/Whole 16 Boil 60 min 15.73 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Chai spice Spice Bottling --
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.35 g | 25.4 qt) 2.83 11.3  
Mash volume with grains (equipment estimates 6.35 g | 25.4 qt) 3.15 12.6  
Grain absorption losses (steeping) -0.5 -2  
Volume increase from sugar/extract (early additions) 0.67 2.7  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 5 20  
Going into fermentor 5 20  
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: 2.83 11.3
Equipment Profile Used: System Default
 
Notes

The total wort boil time is 90 minutes. Steep grains for 20 minutes at 170°F. Add the bittering hops with 60 minutes remaining in the boil. Add lactose with 15 minutes left. Chill the wort to 68°F and aerate thoroughly.

Ferment at 68°F until the yeast drops clear. With healthy yeast, fermentation should be complete in a week or less. Two weeks secondary. At bottling add a tincture of chai spices. Usually it only takes 3tsp of tincture to spice 5 gallons of beer.

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  • Last Updated: 2018-12-18 23:35 UTC