GRAFF OF POWER (Work in progress) (so is the name) - Beer Recipe - Brewer's Friend

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GRAFF OF POWER (Work in progress) (so is the name)

311 calories 32.3 g 12 oz
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Beer Stats
Method: Extract
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 311 calories (Per 12oz)
Carbs: 32.3 g (Per 12oz)
Created: Friday January 8th 2016
1.093
1.024
9.1%
67.0
37.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Dark3 lb Dry Malt Extract - Dark 44 30 9.2%
0.75 lb Maltodextrin0.75 lb Maltodextrin 39 0 2.3%
25 lb Apple Cider25 lb Apple Cider - (late boil kettle addition) 1.005 1.05 76.9%
28.75 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 1.5%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 3.1%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 3.1%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 1.5%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 2.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 60 min 15.74 33.3%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 30 min 29.58 33.3%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 15 min 21.7 33.3%
1.50 oz / $ 0.00
 
Yeast
Wyeast - Cider 4766
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
using PH 5.2 stabilizer on water
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 1.27 g | 5.1 qt) 3.68 14.7  
Mash volume with grains (equipment estimates 1.27 g | 5.1 qt) 3.98 15.9  
Grain absorption losses (steeping) -0.47 -1.9  
Volume increase from sugar/extract (early additions) 0.29 1.2  
Pre boil volume (equipment estimates 1.09 g | 4.3 qt) 3.5 14  
Volume increase from sugar/extract (late additions) 2.97 11.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 2.5 10  
Going into fermentor 2.5 10  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.68 14.7
Equipment Profile Used: System Default
 
Notes

3 Gallons of cider is approximately 25 Lbs. and the OG was 1.049... several forums say this is the way to make the apple addition so here we go..

The actual complete batch size should be 3 gallons apple cider to approximately 2.5 gallons of beer wart. So total should be about 5.5 gallons in the primary.

To error on the side of caution I'm going to heat the cider to 170 degrees Fahrenheit for about 15 minuets to prevent any contamination of bacteria and wild yeast.

The IBU's look very high but you have to keep in mind that the recipe builder sees this as a 2.5 gallon batch and does not take into consideration the total volume of 5.5 once the cider has been added so best estimate on the bittering is slightly more then half the total so lest go with about 28 IBU's

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  • Last Updated: 2016-01-12 17:59 UTC