Sapwood - Beer Recipe - Brewer's Friend

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Sapwood

300 calories 30.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 300 calories (Per 12oz)
Carbs: 30.4 g (Per 12oz)
Created: Tuesday October 1st 2019
1.090
1.022
8.9%
79.6
48.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Golden Promise12 lb Golden Promise 37 3 62.7%
12 oz Briess - Organic Chocolate Malt12 oz Organic Chocolate Malt 33.6 350 3.9%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 5.2%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 2.6%
0.40 lb German - CaraMunich I0.4 lb CaraMunich I 34 39 2.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2.6%
2 lb Dry Malt Extract - Dark2 lb Dry Malt Extract - Dark 44 30 10.4%
2 lb Maple Syrup2 lb Maple Syrup 29.8 0 10.4%
19.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 17.3 Boil 60 min 43.84 37%
0.70 oz Columbus0.7 oz Columbus Hops Pellet 17.3 Boil 40 min 26.94 25.9%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 30 min 8.76 37%
2.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
9 g calcium chloride in mash.
4 g gypsum

If using distilled water, adjust mash pH with baking soda. I used 10 g
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.68 22.7  
Mash volume with grains 6.89 27.6  
Grain absorption losses -1.89 -7.6  
Remaining sparge water volume 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.33 1.3  
Pre boil volume (equipment estimates 8.1 g | 32.4 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil volume (equipment estimates 4.15 g | 16.6 qt) 5.75 23  
Estimated amount in fermentor 5.75 23  
Total: 8.31 33.2
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 152 degrees.
cocoa nibs in mash.
3 cups maple syrup at 25 minutes.
3 cups bourbon barrel aged maple syrup in secondary
2 oz course ground coffee and cocoa nibs in bag in secondary

Age in bourbon barrel for 12 months (if available)

2 tsp calcium chloride
1 tsp gypsum

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  • Last Updated: 2020-02-03 14:48 UTC