Choc Cherry ImpSt - Beer Recipe - Brewer's Friend

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Choc Cherry ImpSt

370 calories 39.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 370 calories (Per 12oz)
Carbs: 39.4 g (Per 12oz)
Created: Tuesday November 10th 2015
1.110
1.030
10.5%
52.2
36.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 40.6%
12 lb Belgian - Pale Ale12 lb Pale Ale 38 3.4 34.8%
2 lb American - Chocolate2 lb Chocolate 29 350 5.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 5.8%
1 lb Molasses1 lb Molasses 36 80 2.9%
2 lb Honey2 lb Honey 42 2 5.8%
1.50 lb American - Caramel / Crystal 120L1.5 lb Caramel / Crystal 120L 33 120 4.3%
34.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Nugget2 oz Nugget Hops Leaf/Whole 14 Boil 60 min 37.53 53.3%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 60 min 3.02 13.3%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Boil 30 min 10.3 26.7%
0.25 oz Northern Brewer0.25 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 15 min 1.3 6.7%
3.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 lb Cherries Flavor Secondary --
8 each Cacao Nibs Flavor Secondary --
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 982 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=X3NDDM0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.33 gal (57.33 qt). Suggest reducing strike water volume to 9.48 gal (37.92 qt) and adding 2.33 gal (9.33 qt) sparge/top-off. 11.81 47.3  
Strike water volume at mash thickness of 1.5 qt/lb 11.81 47.3  
Mash volume with grains 14.33 57.3  
Grain absorption losses -3.94 -15.8  
Remaining sparge water volume (equipment estimates 3.78 g | 15.1 qt) 6.14 24.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.24 1  
Pre boil volume (equipment estimates 11.64 g | 46.6 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 17.95 71.8
Equipment Profile Used: System Default
 
Notes

half the batch will be:
Pitched yeast @ 70F for 10 days. On ninth day, placed 6 lbs Dark Cherries in 6 gal fermentor with 1 chushed Campden Tablet. After 24 hours, racked onto cherries for 21 days. Racked to terciary fermentor with 8 oz cacao nibs, then bottled.

Other half will use an oak spiral soaked in Jameson for 2 days then dried. After Ferment is complete rack to a secondary with an oak spiral as described above.

Yeast - 5 packets needed. 2 packets in a 3L starter with 12oz of dme. Yeast Nutrient added as labeled.

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  • Last Updated: 2015-11-14 18:04 UTC