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Kingman's Sweet RIS

342 calories 47.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 342 calories (Per 12oz)
Carbs: 47.3 g (Per 12oz)
Created: Wednesday March 13th 2019
1.100
1.042
7.6%
31.1
49.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb German - Carafa III1 lb Carafa III 32 535 4.7%
1 lb American - Chocolate1 lb Chocolate 29 350 4.7%
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 55.8%
5 lb American - Munich - Light 10L5 lb Munich - Light 10L 33 10 23.3%
0.50 lb Maltodextrin0.5 lb Maltodextrin 39 0 2.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 4.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 2.3%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 2.3%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Willamette3 oz Willamette Hops Pellet 4.5 Boil 60 min 31.1 100%
3 oz / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
2 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 405 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
7 gal Steeping -- 158 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.25 25  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 3.99 g | 16 qt) 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

Yeast Starter: 2packets of yeast, Stir plate, 7.2oz DME, 2L water, 24hrs (70-80degrees), set in fridge for a few hours to allow yeast to settle and discard liquid on top before pitching.

Separate 6 batch 5gal/1gal
(use 1pack of yeast for 1gal no starter) rack 1gal batch to secondary after primary is complete and add cacao nibs, vanilla, and bourbon barrel cubes soaked with buffalo trace. Age, age, age...

5gal batch could do the same as the 1gal but only age for 1-2weeks...

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  • Last Updated: 2019-03-27 02:25 UTC