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RIBS2 - B (autolysed)

320 calories 31.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 7.7 gallons (fermentor volume)
Pre Boil Size: 11.2 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 73% (brew house)
Source: 2nd generation
Calories: 320 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created: Tuesday March 15th 2016
1.096
1.022
10.7%
62.0
39.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 64.6%
6 lb German - Munich Light6 lb Munich Light 37 6 21.5%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 3.6%
1 lb American - Chocolate1 lb Chocolate 29 350 3.6%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 3.6%
14 oz German - De-Husked Caraf III14 oz De-Husked Caraf III 32 470 3.1%
27.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Warrior1.5 oz Warrior Hops Pellet 15.7 Boil 60 min 50.36 42.9%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 20 min 11.65 57.1%
3.50 oz / $ 0.00
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 667 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 gal 157.9 Temperature -- 147 °F 60 min
2.25 gal add as draining Sparge -- 150 °F 1 min
Starting Mash Thickness: 1.74 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.36 gal (57.42 qt). Suggest reducing strike water volume to 9.77 gal (39.08 qt) and adding 2.36 gal (9.42 qt) sparge/top-off. 12.13 48.5  
Strike water volume at mash thickness of 1.74 qt/lb 12.13 48.5  
Mash volume with grains 14.36 57.4  
Grain absorption losses -3.48 -13.9  
Remaining sparge water volume (equipment estimates 2.44 g | 9.8 qt) 2.81 11.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.83 g | 43.3 qt) 11.2 44.8  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 7.7 30.8  
Going into fermentor 7.7 30.8  
Total: 14.93 59.7
Equipment Profile Used: System Default
 
Notes

400B cells in 6 gal fermenter.

120sec of pure 02.

10g chalk + 8ml LA to mash, 2g chalk to sparge.

2.5 year old Warrior hops = much lower bitterness than estimated? As low as 25 IBUs.

Significant autolysis flavors - believed to be from sitting in primary for 2 months at high ABV.
Autolysis update - extra yeast in fridge also seemed to kill itself with no extra effort, which makes me think the yeast was stressed to begin with and not the fault of sitting in primary, although it didn't help.

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  • Last Updated: 2016-09-02 20:28 UTC