w00tstout - Beer Recipe - Brewer's Friend

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w00tstout

358 calories 29.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 21 gallons
Post Boil Size: 17.3 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Drew Curtis / Wil Wheaton / Greg Koch - Stone
Calories: 358 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)
Created: Sunday August 16th 2015
1.108
1.018
13.2%
54.8
37.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
42.50 lb United Kingdom - Golden Promise42.5 lb Golden Promise 37 3 56.5%
8.95 lb American - White Wheat8.95 lb White Wheat 40 2.8 11.9%
6.80 lb US - Pale 2-Row6.8 lb Pale 2-Row 37 1.8 9%
5.10 lb Flaked Rye5.1 lb Flaked Rye 36 2.8 6.8%
3.40 lb Belgian Candi Sugar - Clear/Blond (0L)3.4 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 4.5%
2.55 lb American - Roasted Barley2.55 lb Roasted Barley 33 300 3.4%
2.55 lb United Kingdom - Black Patent2.55 lb Black Patent 27 525 3.4%
1.70 lb United Kingdom - Carastan Light (15L)1.7 lb Carastan Light (15L) 35 15 2.3%
1.70 lb United Kingdom - Crystal Rye1.7 lb Crystal Rye 33 90 2.3%
75.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.67 oz Target5.67 oz Target Hops Pellet 11.5 Boil 90 min 54.8 100%
5.67 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10.20 oz Toasted Pecans (Crushed) Flavor Mash 150 min.
17 oz Toasted Pecans (Crushed) Flavor Boil 1 min.
10.20 oz Cacao Liquor Flavor Boil 1 min.
8.50 oz American Medium+ Toast Oak Cubes Flavor Secondary 5 days
19.83 oz Bourbon Flavor Secondary 5 days
42.95 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
79.7%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 1231 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Eureka, MO, US - 2018 Report
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.5 gal Acid and Protein Rest Infusion -- 113 °F 30 min
Amylase Temperature -- 148 °F 30 min
3 gal Sparge of bag Sparge -- -- --
Acid and Protein Rest Temperature -- 113 °F 30 min
Beta Amylase Temperature -- 140 °F --
Alpha Amylase Temperature -- 154 °F 30 min
5 gal Sparge of bag Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.46 gal (77.85 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.46 gal (29.85 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 35.7 gal (142.8 qt). Suggest reducing initial strike volume to 6.25 gal (25.01 qt) and adding 23.7 gal (94.8 qt) sparge/top-off. 29.95 119.8  
Strike water volume (equipment estimates 28.42 g | 113.7 qt) 29.95 119.8  
Mash volume with grains (equipment estimates 34.16 g | 136.7 qt) 35.7 142.8  
Grain absorption losses -8.98 -35.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 19.46 g | 77.9 qt) 21 84  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.9  
Post boil Volume (equipment estimates 17 g | 68 qt) 17.3 69.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 17.3 g | 69.2 qt) 17 68  
Total: 29.95 119.8
Equipment Profile Used: System Default
 
Notes

8 L starter. May need some WLP 099 to finish it off?

When buying grains, divide 1/2 & 1/2 while weighing.
Use reiterative mashing for this recipe:
1) Mash in first half at 113 F for 30 minutes in 21.5 gallons.
1A) Adjust mash pH to 5.4 with phosphoric acid.
1B) Increase to @ 148 F for 30 min.
2) Raise bag and "sparge" w/ 3 gallons (cold).
2A) Remove grains.
3) Replace bag & add other half of grains.
3A) Adjust mash pH to 5.4 with phosphoric acid.
4) Mash in at 113 F (setpoint) for 30 minutes.
4) Raise for 30 minutes @ 140 F.
5) Raise for 30 minutes to 154 F for debranching.
6) Raise to 170 F before final "sparge" - 5 gallons.


Preparing pecans:
Start with chopped pecans... Toast pecans 15 minutes at 300 F, cover with paper towels, roll with rolling pin, repeat for 4 roasts.

Soak oak cubes in Bourbon 3 days prior to addition.

Adjust mash pH to 5.4 with phosphoric acid. Add salts to RO water as described:
For brewers who are looking for an “easy button” with RO water, use 4 grams (approximately one teaspoon) of calcium chloride for each 5 gallons of brewing water. For hoppy beers, add 7 grams of gypsum to your brewing water with the calcium chloride.

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  • Last Updated: 2020-09-06 12:36 UTC