GIBCS #5 (half with cherries) - Beer Recipe - Brewer's Friend

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GIBCS #5 (half with cherries)

557 calories 50 g 12 oz
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 240 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.165 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 557 calories (Per 12oz)
Carbs: 50 g (Per 12oz)
Created: Thursday May 14th 2020
1.165
1.034
17.2%
44.7
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb United Kingdom - Maris Otter Pale19 lb Maris Otter Pale 38 3.75 62.1%
6 lb American - Munich - Light 10L6 lb Munich - Light 10L 33 10 19.6%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L 34 40 4.1%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 4.9%
1.25 lb United Kingdom - Pale Chocolate1.25 lb Pale Chocolate 33 207 4.1%
1.25 lb United Kingdom - Black Patent1.25 lb Black Patent 27 525 4.1%
150 g Cherry, Montmorency150 g Cherry, Montmorency - (late fermenter addition) 3.55 0 1.1%
30.58 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Magnum33 g Magnum Hops Pellet 11.6 Boil 240 min 44.67 100%
33 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 ml Lactic acid Water Agt Mash 90 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 925 B cells required
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 925 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Infusion -- 152 °F 90 min
6 gal Batch Sparge -- 180 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 20.45 gal (81.81 qt). Suggest reducing initial strike volume to 9.58 gal (38.32 qt) and adding 8.45 gal (33.81 qt) sparge/top-off. 18.03 72.1  
Strike water volume (equipment estimates 15.32 g | 61.3 qt) 18.03 72.1  
Mash volume with grains (equipment estimates 17.74 g | 71 qt) 20.45 81.8  
Grain absorption losses -3.78 -15.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.29 g | 45.2 qt) 14 56  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.25 21  
Total: 18.03 72.1
Equipment Profile Used: System Default
 
Notes



Double Mash as my Mashtun only holds about 15 pounds of grain. Once the first mash is done, drain off the wort and soak that in 3 gallons of water in a SS pot. Then clean out the mash tun and fill it with another 5 gallons of water and proceed with mashing the second 15 pounds of grain.

Made 3.5 liter starter of wlp-004 (Irish Ale) and step it up 2 times. Also going to use WLP-099 (Super High Gravity) after the 004 putters out. Probably going to wait a week after I pitch 004 before i pitch the 099.

Primary will be about 3 weeks and secondary will be about 2 months with home made toasted whiskey chips. half of it will be aged with dried cherries that were soaked with bourbon and some chips that were also soaked in bourbon. The other half will only be with the chips and bourbon. Used Evan Williams Bottled in Bond for the Whiskey and toasted some jack daniels bourbon barrel smoking chips for the wood.

Bottle with no more than about 3.5 or 4 ounces of cane sugar.

Takes about 3 or 4 months before they are actually drinkable. Best after about 1 year.

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  • Last Updated: 2020-06-10 18:04 UTC