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15W-40

454 calories 43.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 454 calories (Per 12oz)
Carbs: 43.7 g (Per 12oz)
Created: Thursday February 28th 2019
1.135
1.031
13.7%
85.7
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Maris Otter Pale18 lb Maris Otter Pale 38 3.75 60%
4.50 lb United Kingdom - Roasted Barley4.5 lb Roasted Barley 29 550 15%
4.50 lb Flaked Oats4.5 lb Flaked Oats 33 2.2 15%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 3.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 3.3%
1 lb Belgian - Special B1 lb Special B 34 115 3.3%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cluster2 oz Cluster Hops Pellet 7.7 Boil 60 min 34.16 25%
2 oz Cluster2 oz Cluster Hops Pellet 7.7 Boil 30 min 26.26 25%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Boil 25 min 19.63 25%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Boil 5 min 5.63 25%
8 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
8 gal Infusion -- 150 °F 90 min
4.75 gal Sparge -- 68 °F --
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 7.5 30  
Mash volume with grains 9.9 39.6  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 4.55 g | 18.2 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.05 g | 32.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 11.5 46
Equipment Profile Used: System Default
 
Notes

flaked oats toasted @ 350 until golden brown

fermentation @ 60*F

start with yeast cake of 1056(brew dry stout or maybe a red)
-save 1/2 gallon of wort from boil and pitch voss kviek on day 4, pitch slurry into main vessel day 5.

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  • Last Updated: 2019-02-28 16:43 UTC