KCBM RIS - Beer Recipe - Brewer's Friend

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KCBM RIS

387 calories 47 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 5.8 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Mike Butler
Calories: 387 calories (Per 12oz)
Carbs: 47 g (Per 12oz)
Created: Wednesday September 26th 2018
1.114
1.039
11.3%
98.7
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 47.2%
4.75 lb German - Dark Munich4.75 lb Dark Munich 36 10 16%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 10.1%
1 lb United Kingdom - Crystal 55L1 lb Crystal 55L 34 55 3.4%
0.70 lb United Kingdom - Extra Dark Crystal 120L0.7 lb Extra Dark Crystal 120L 33 120 2.4%
0.90 lb United Kingdom - Pale Chocolate0.9 lb Pale Chocolate 33 207 3%
1.70 lb American - Roasted Barley1.7 lb Roasted Barley 33 300 5.7%
0.90 lb United Kingdom - Chocolate0.9 lb Chocolate 34 425 3%
0.70 lb United Kingdom - Black Patent0.7 lb Black Patent 27 525 2.4%
2 lb Dry Malt Extract - Extra Light2 lb Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 6.7%
29.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Hop Shots0.55 oz Hop Shots Hops Pellet 61.1 Boil 120 min 98.66 100%
0.55 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Cost:
Attenuation (custom):
66%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89 5 80 101 94 0
Do not mash Black Patent and Chocolate Malt until after ~40 min, check pH when adding.

Target mash pH = 5.4

6.875 gal mash RO water:
--------------------------------------
3.4 g Gypsum
4.1 g CaCl2
1.4 g Epsom Salt
6.9 g Baking Soda

4.5 gal RO Sparge water:
------------------------------------
2.3 g Gypsum
2.7 g CaCl2
0.9 g Epsom salt
1.0 mL Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.875 gal mash (155 F) Infusion -- 173 °F 60 min
4.5 gal sparge Sparge -- 167 °F 5 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 6.91 27.7  
Mash volume with grains 9.12 36.5  
Grain absorption losses -3.46 -13.8  
Remaining sparge water volume (equipment estimates 5.46 g | 21.8 qt) 4.79 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.66 g | 34.7 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.8 23.2  
Going into fermentor 5.8 23.2  
Total: 11.71 46.8
Equipment Profile Used: System Default
 
Notes

16 mL Hop Shots at 120 min.

BREW DAY (15-OCT-18):
------------------------------------
mash pH = 5.46
collected just above 8 gal of wort at = 1.070
2 lb DME were added at 30 min to account for lower than expected efficiency

OG = 1.114 at ~5.8 gal
O2 for 60 sec, pitch yeast, hit O2 again in the morning for 30 sec
Ferment at 66 F for first 2-3 days, then start ramping.

1 gallon post barrel empty (30-Mar-19):
3 oz toasted cacao nibs, 5 oz toasted coconut, ~2 vanilla beans added. Bottled (9 bottles) on 06-apr-19 with a sugar pill and added eg-1118 yeast.

Remaining 3 gallons kegged and burst carb.

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  • Last Updated: 2019-04-06 21:30 UTC