Barrel Aged Stout - Beer Recipe - Brewer's Friend

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Barrel Aged Stout

249 calories 23.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 249 calories (Per 330ml)
Carbs: 23.4 g (Per 330ml)
Created: Tuesday March 3rd 2015
1.081
1.017
8.5%
53.8
62.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7.60 kg United Kingdom - Maris Otter Pale7.6 kg Maris Otter Pale 38 8.51 72%
600 g Belgian - Special B600 g Special B 34 305.39 5.7%
600 g United Kingdom - Cara Malt600 g Cara Malt 35 45.2 5.7%
250 g United Kingdom - Roasted Barley250 g Roasted Barley 29 1466.21 2.4%
250 g Flaked Barley250 g Flaked Barley 32 4.37 2.4%
250 g United Kingdom - Pale Chocolate250 g Pale Chocolate 33 550.9 2.4%
1 kg Turbinado1 kg Turbinado 44 25.19 9.5%
10,550 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Challenger50 g Challenger Hops Leaf/Whole 8.5 Boil 60 min 29.65 25%
50 g Challenger50 g Challenger Hops Leaf/Whole 8.5 Boil 15 min 14.71 25%
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 4.41 Boil 15 min 7.63 25%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 4.41 Boil 5 min 1.84 15%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 4.41 Aroma 0 min 10%
200 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g CALSUL Water Agt Mash 1 hr.
13 g CALCHLF Water Agt Mash 1 hr.
4 g CHALK Water Agt Mash 1 hr.
1.20 g PFT Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Stouts, Porters and Milds
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 20 50 150 100 122
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.8 L Main Mash Infusion -- 65 °C 60 min
19.2 L Sparge # 1 Infusion -- 75 °C 15 min
12 L Sparge # 2 Infusion -- 75 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 23.9
Mash volume with grains 30.2
Grain absorption losses -9.6
Remaining sparge water volume (equipment estimates 22.6 L) 25.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 36.7 L) 40
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 30
Going into fermentor 30
Total: 49.8  
Equipment Profile Used: System Default
 
Notes

I have deliberated and deliberated over this recipe as it will be one of twelve batches of beer going into our lovely 200lt Bourbon barrel bought from the Speyside Cooperage in Scotland.

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  • Last Updated: 2015-03-24 20:10 UTC