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Fools and Jesters

283 calories 25.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 48.5 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Crow
Calories: 283 calories (Per 330ml)
Carbs: 25.6 g (Per 330ml)
Created: Thursday November 3rd 2016
1.092
1.018
9.7%
81.0
44.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg Pale Ale Malt (Barn Owl)12 kg Pale Ale Malt (Barn Owl) 37 3.3 80%
1.20 kg Flaked Rye (Gilbertson and Page)1.2 kg Flaked Rye (Gilbertson and Page) 36 2 8%
600 g Chocolate Malt (Simpson)600 g Chocolate Malt (Simpson) 34 440 4%
600 g Roasted Barley (Simpson)600 g Roasted Barley (Simpson) 29 500 4%
454 g American - Caramel / Crystal 60L454 g Caramel / Crystal 60L 34 60 3%
150 g American - Caramel / Crystal 80L150 g Caramel / Crystal 80L 33 80 1%
15,004 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
112 g Galena112 g Galena Hops Pellet 13.2 Boil 60 min 81.01 100%
112 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
85 g Bourbon soaked oak Flavor Secondary 30 days
4.40 g Yeast nutrient Other Boil 10 min.
10 g Irish moss Fining Boil 10 min.
120 g Roasted coffee beans Flavor Secondary 7 days
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 627 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
RIS
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 5 60 60 265
Gypsum - 0.05 g/L
CalCL - 0.09 g/L
Epsom - 0.07 g/L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40.4 L Sacc Rest Infusion -- 65.6 °C 60 min
Raise Temp Temperature -- 75.6 °C 25 min
22 L Sparge Fly Sparge -- 75.6 °C 40 min
Starting Mash Thickness: 2.85 L/kg
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 48.45 L. Suggest reducing strike water volume to 36.29 L and adding 3.05 L sparge/top-off. 39.3
Strike water volume at mash thickness of 2.9 L/kg 39.3
Mash volume with grains 48.5
Grain absorption losses -13.8
Remaining sparge water volume (equipment estimates 18.7 L) 23
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 44.3 L) 48.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 38
Going into fermentor 38
Total: 62.3  
Equipment Profile Used: System Default
 
Notes
  • Soak oak cubes in bourbon for a few weeks before adding to secondary
  • Huge starter is needed
  • Add coffee beans to primary after fermentation for 4-10 days
  • Add oak cubes to secondary for ???(need more research on this)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-04-27 13:32 UTC