Alexander the Blessed Barrel aged stout - Beer Recipe - Brewer's Friend

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Alexander the Blessed Barrel aged stout

477 calories 44.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.109 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 477 calories (Per 12oz)
Carbs: 44.6 g (Per 12oz)
Created: Monday December 7th 2015
1.142
1.031
14.6%
66.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 72.7%
3 lb United Kingdom - Munich3 lb Munich 37 6 10.9%
1.25 lb United Kingdom - Chocolate1.25 lb Chocolate 34 425 4.5%
1.25 lb German - Chocolate Rye1.25 lb Chocolate Rye 31 240 4.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3.6%
0.50 lb American - Caramel / Crystal 150L0.5 lb Caramel / Crystal 150L 33 150 1.8%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 1.8%
27.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Pellet 15 Boil 60 min 66.83 100%
2 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1235 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.75 gal Temperature -- 146 °F 75 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 8.59 34.4  
Mash volume with grains 10.79 43.2  
Grain absorption losses -3.44 -13.8  
Remaining sparge water volume (equipment estimates 2.42 g | 9.7 qt) 1.59 6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 10.19 40.8
Equipment Profile Used: System Default
 
Notes

Age for 30 days at 65°F (18°C) with oak cubes.

Boil for 90min.

3 packages California Ale (White Labs #WLP001)

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  • Last Updated: 2015-12-07 04:52 UTC