Oakcoa RIS - Beer Recipe - Brewer's Friend

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Oakcoa RIS

293 calories 26 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 51 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Thiago
Calories: 293 calories (Per 330ml)
Carbs: 26 g (Per 330ml)
Created: Sunday March 13th 2016
1.095
1.018
10.1%
87.6
39.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 kg United Kingdom - Maris Otter Pale13 kg Maris Otter Pale 38 3.75 69.5%
1.70 kg Cane Sugar1.7 kg Cane Sugar - (late boil kettle addition) 46 0 9.1%
1 kg Belgian - Chocolate1 kg Chocolate 30 340 5.3%
1 kg Canadian - Honey Malt1 kg Honey Malt 37 25 5.3%
0.25 kg United Kingdom - Roasted Barley0.25 kg Roasted Barley 29 550 1.3%
0.50 kg Belgian - Special B0.5 kg Special B 34 115 2.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 2.7%
0.25 kg German - Carafa III0.25 kg Carafa III 32 535 1.3%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 2.7%
18.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Magnum100 g Magnum Hops Pellet 12.6 Boil 61 min 72.25 50%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 5 Boil 40 min 12.53 25%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 5 Boil 5 min 2.85 25%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
400 g Cocoa powder Flavor Secondary 20 min.
2 each Whirfloc Water Agt Boil 10 min.
120 ml French Oak Chips solution Flavor Bottling --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 907 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Brown (Raw) Sugar       CO2 Level: 2.2 g/l
 
Target Water Profile
Balanced Profile
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
Rest Infusion -- 66 °C 90 min
Mashout Infusion -- 76 °C 10 min
Recirculation Sparge -- 76 °C 30 min
Sparge Fly Sparge -- 76 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.7 L. Suggest reducing initial water volume to 44.35 L and adding 1.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 53.72 L. Suggest reducing strike water volume to 34.18 L and adding 8.32 L sparge/top-off. 42.5
Strike water volume at mash thickness of 2.5 L/kg 42.5
Mash volume with grains 53.7
Grain absorption losses -17
Remaining sparge water volume (equipment estimates 21.1 L) 26.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.7 L) 51
Volume increase from sugar/extract (late additions) 1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 40
Going into fermentor 40
Total: 68.9  
Equipment Profile Used: System Default
 
Notes

Rest 25g of (not roasted) french oak chips in 200ml of vodka or alcohol solution at ~50% ABV for two weeks. Used 1ml/300ml of beer.

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  • Last Updated: 2018-11-03 21:29 UTC