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3 bbl RIS

393 calories 45.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 115 gallons (fermentor volume)
Pre Boil Size: 130 gallons
Pre Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 393 calories (Per 12oz)
Carbs: 45.7 g (Per 12oz)
Created: Monday March 28th 2016
1.116
1.037
10.3%
47.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
165 lb United Kingdom - Pale 2-Row165 lb Pale 2-Row 38 2.5 39.7%
25 lb American - Roasted Barley25 lb Roasted Barley 33 300 6%
20 lb United Kingdom - Crystal 60L20 lb Crystal 60L 34 60 4.8%
40 lb German - Munich Light40 lb Munich Light 37 6 9.6%
20 lb United Kingdom - Chocolate20 lb Chocolate 34 425 4.8%
20 lb Flaked Wheat20 lb Flaked Wheat 34 2 4.8%
15 lb German - Chocolate Wheat15 lb Chocolate Wheat 31 413 3.6%
100 lb Dry Malt Extract - Light100 lb Dry Malt Extract - Light 42 4 24%
8 lb United Kingdom - Brown8 lb Brown 32 65 1.9%
3 lb Belgian - Special B3 lb Special B 34 115 0.7%
416 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 oz Apollo25 oz Apollo Hops Pellet 18 Boil 60 min 46.31 51%
12 oz Ahtanum12 oz Ahtanum Hops Pellet 6 Boil 1 min 0.32 24.5%
12 oz 7 c's/Falconers Flight12 oz 7 c's/Falconers Flight Hops Pellet 12 Boil 1 min 0.64 24.5%
49 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
50 Chalk
45 Cal Chloride
30 Baking Soda
25 Gypsum

NO LACTIC. add baking soda as needed
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
80 gal Strike @ 169F Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 118.34 gal (473.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 106.34 gal (425.35 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 124.03 gal (496.12 qt) 98.75 395  
Strike water volume at mash thickness of 1.25 qt/lb 98.75 395  
Mash volume with grains 124.03 496.1  
Grain absorption losses -39.5 -158  
Remaining sparge water volume (equipment estimates 51.55 g | 206.2 qt) 63.22 252.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 7.78 31.1  
Pre boil volume (equipment estimates 118.34 g | 473.4 qt) 130 520  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.84 -7.4  
Post boil Volume 115 460  
Going into fermentor 115 460  
Total: 161.97 647.9
Equipment Profile Used: System Default
 
Notes

pitch 350g of rehyrated yeast. The C-60 is an equal mix of C-45 and C-77. We only have 6lbs of roasted barley but if I can nab 4 more lbs from sawworks or somewhere else I will. I put the number at 8lbs so the numbers will fall in the middle of the possible ranges.

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  • Last Updated: 2017-06-22 22:55 UTC