Blood Ogre - Beer Recipe - Brewer's Friend

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Blood Ogre

556 calories 43.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 70 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.119 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zak Stamps
Rating:
4.00 (1 Review)

Calories: 556 calories (Per 12oz)
Carbs: 43.1 g (Per 12oz)
Created: Tuesday June 30th 2015
1.166
1.025
18.5%
48.0
98.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 8.51 32.7%
6 lb American - Pale 2-Row - Toasted6 lb Pale 2-Row - Toasted 33 78.56 19.6%
4 lb Turbinado4 lb Turbinado 44 25.19 13.1%
3 lb American - Munich - Dark 20L3 lb Munich - Dark 20L 33 51.87 9.8%
1.60 lb American - Roasted Barley1.6 lb Roasted Barley 33 799.07 5.2%
1.50 lb American - Chocolate1.5 lb Chocolate 29 932.5 4.9%
24 oz Maple Syrup24 oz Maple Syrup 30 91.9 4.9%
1 lb Flaked Barley1 lb Flaked Barley 32 4.37 3.3%
0.68 lb United Kingdom - Black Patent0.68 lb Black Patent 27 1399.5 2.2%
0.60 lb Belgian - CaraMunich0.6 lb CaraMunich 33 131.93 2%
0.60 lb Belgian - Special B0.6 lb Special B 34 305.39 2%
2 oz Molasses2 oz Molasses 36 211.99 0.4%
30.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Leaf/Whole 13.7 Boil 70 min 26.39 50%
1 oz Magnum1 oz Magnum Hops Pellet 13.7 Boil 30 min 21.6 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish moss Water Agt Boil 10 min.
1.50 each Star Anise Spice Boil 10 min.
1 each Whilfloc Water Agt Boil 10 min.
1 tbsp Yeast Nutrient Water Agt Boil 10 min.
600 ml Buffalo Trace Bourbon Flavor Secondary 30 min.
1.37 g Caocao nibs Flavor Secondary 30 min.
6 each French oak spirals Flavor Secondary 30 min.
1.37 oz Vanilla bean Flavor Secondary 30 min.
1 each WLP099 Other Secondary 14 min.
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
78 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 354 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Maple Syrup       Amount: .30      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Dough in -- -- 164 °F 65 min
2 gal Mash out Fly Sparge -- 172 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.37 37.5  
Mash volume with grains 11.37 45.5  
Grain absorption losses -3.12 -12.5  
Remaining sparge water volume (equipment estimates 0.38 g | 1.5 qt) 0.56 2.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 7 28  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.92 39.7
Equipment Profile Used: System Default
 
Notes

Soak french oak spirals in bourbon for at least 2 weeks in buffalo trace bourbon, allowing the bourbon to completely submerge the spirals so that they fully soak up the bourbon.

When adding the Star Anise to the boil (10 left), crush the star into small pcs and leave in during the cool down this way it stays during the fermentation process. taste when racking to secondary, add 0.5 oz more (if needed)

pitch one vile of the WLP099 Super high Gravity Yeast starter in the Primary for 10 days. Once fermented, add in another 0.45 lb of Maple Syrup and 1oz Turbinado sugar and pitch another vile of WLP099 Super high Gravity Yeast starter to for another 10 days adding bourbon, vanilla, cacao and French oak spirals.
Rack into secondary keeping the oak spirals for 14 days before bottling, priming with maple syrup.

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  • Last Updated: 2015-11-05 20:18 UTC