Probably the best stout - Beer Recipe - Brewer's Friend

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Probably the best stout

265 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: James Lundgren from Mount Olympus Brewing
Rating:
5.00 (1 Review)

Calories: 265 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Thursday June 11th 2015
1.080
1.017
8.3%
67.1
35.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23 lb American - Pale 2-Row23 lb Pale 2-Row 37 1.8 72.2%
2 lb Brown Sugar2 lb Brown Sugar - (late boil kettle addition) 45 15 6.3%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 4.7%
1 lb American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L 33 75 3.1%
1 lb American - Chocolate1 lb Chocolate 29 350 3.1%
1 lb American - Vienna1 lb Vienna 35 4 3.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 3.1%
14 oz German - Carafa II14 oz Carafa II 32 425 2.7%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 1.6%
31.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16.8 Boil 60 min 34.7 25%
2 oz Chinook2 oz Chinook Hops Pellet 11.8 Boil 30 min 27.07 50%
1 oz Chinook1 oz Chinook Hops Pellet 11.8 Aroma 10 min 5.3 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each vanilla beans Flavor Secondary 5 days
15 oz cocao nibs Flavor Secondary 5 days
1 each whirlfloc Fining Boil 15 min.
1 tsp yeast nutrient Water Agt Boil 15 min.
12 g gypsum Water Agt Mash 75 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 384 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-
80 5 25 75 80 100
1 gram of gypsum per gallon of mash water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.9 gal Temperature -- 152 °F 75 min
5 gal mash out Temperature -- 171 °F 90 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.9 gal (51.6 qt). Suggest reducing initial water volume to 11.85 gal (47.4 qt) and adding 0.9 gal (3.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.46 gal (61.84 qt). Suggest reducing strike water volume to 9.61 gal (38.44 qt) and adding 3.46 gal (13.84 qt) sparge/top-off. 13.07 52.3  
Strike water volume at mash thickness of 1.75 qt/lb 13.07 52.3  
Mash volume with grains 15.46 61.8  
Grain absorption losses -3.73 -14.9  
Remaining sparge water volume (equipment estimates 3.66 g | 14.7 qt) 2.91 11.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.75 g | 51 qt) 12 48  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 15.98 63.9
Equipment Profile Used: System Default
 
Notes

I put the vanilla beans in the secondary for 5 days with the cacoa nibs. try to get organic and make a tincture with vodka for a couple days to kill what could be on the beans. split the beans down the middle to open them. start your fermentation around 63-65 degrees for 3 days then ramp up to 70 for the rest of the fermentation.

This beer took 4th in a BJCP judged event out of 26 for the russian imperial stout style.

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  • Last Updated: 2017-11-01 15:44 UTC