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1st Apostle Stout

411 calories 32.1 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 15 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Point To Christ
Calories: 411 calories (Per 12oz)
Carbs: 32.1 g (Per 12oz)
Created Sunday September 6th 2020
Amount Fermentable Cost PPG °L Bill %
25 lb Great Western - Premium 2-Row25 lb Premium 2-Row 37 2 41%
4 lb Belgian - Biscuit4 lb Biscuit 35 23 6.6%
3 lb Briess - DME Sparkling Amber3 lb DME Sparkling Amber - (late addition) 44.6 10 4.9%
2 lb American - Roasted Barley2 lb American - Roasted Barley - (late addition) 33 300 3.3%
2 lb United Kingdom - Black Patent2 lb Black Patent - (late addition) 27 525 3.3%
10 lb Flaked Wheat10 lb Flaked Wheat 34 2 16.4%
15 lb Brown Sugar15 lb Brown Sugar - (late addition) 45 15 24.6%
61 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz NZ Southern Cross3 oz NZ Southern Cross Hops Pellet 13 Boil 60 min 42.85 60%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 6.1 Boil 30 min 10.3 40%
5 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
15 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Omega Yeast Labs - OYL-091 HORNINDAL KVEIK
4 Each
7.00 / each
Attenuation (avg):
Optimum Temp:
68 - 78 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 574 B cells required
28.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.65 Volumes
Target Water Profile
Louisiana, St. Charles Parish, 2016 May 23
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

I will be using two 6.5 gallon carboys and one 6 gallon carboy.
I will be adding 14 lbs (6350.293) grams of Brown sugar to 1300 ml of water. states that 14 lbs of sugar will have the volume of 7,512.02 ml.
Total volume of water and sugar 8815.98160164271 or ~ 2.32 gallons (1469.33026694045 ml (0.388157200544315 gal) for 5 gallon t-58 and 7346.65133470226 for the kveik wich is 3673.32566735113 each 5 gallon of kveik .97039 gallon).

I need 2 lbs of sugar for the t-58 5 gallons. Est abv 10.38
I need 12 lbs of sugar for the 10 gallons of Hornidale kveik. Estmated abv 15.07

Volume of 6 gal carboy should raise from 5 to 5.3881 gallon and the 6.5 carboys volume raise to 5.097039.

Since I intend to do a primary pitch, and then a secondary pitch there should be adequate volume

I intend to make a starter with a satchet of t-58 and pitch that starter. on day 1
I intend to step up OYL-091 from a single satchet to under pitch. I need to estimate yeast growth to calculate yeast rampup. I will pitch a second time with a second satchet equavilant for each 5 gallon kveik

After 1 week (approximate peak fermentation) I intend to introduce brown sugar solution proportions already mentioned, and a final pitch.

Each pitch I will introduce oxygen.

This step up for high abv was noted in whitelabs advise for WLP099 and similar method will be used.

Need to calculate starter volumes. I may need to add an extra 5 gallon carboy to spread volume from the two 6.5 at 13 to a total of 18 gallon possibly a 4 and 4 (4 in each 6.5 carboy and 2 in the 5 gal carboy) spread ratio for the kveik

New calculation for 4 gallon in the 5 gallon t-58 would be .33334 of a gallon (1262.052 ml) of the brown sugar liquid.

This would leave 7553.92960164271 ml to be distributed between two 4 gallon ferms and one 2 gallong ferm

7553.92960164271 / 487 equals 15.51114907935 factor this in the recipe calculator ( as if we re making 15 total gallons of same abv) and we get 14.1 abv.

In this case each 4 gallon ferm should get 3021.57184065708 ml of brown sugar and the 2 gallon 1510.78592032854 ml

I could also try boosting the 2 gallon

This is a convoluted story because I'm trying to get rid of t-58 yeast from my inventory and essentially spilt ferms from t-58 and OLY-091 utilizing ratios of volume and also considering yeast abv limits. T-58 states a 9-11% abv upper bound and Kveik from Omega asserts a 14-16 % upper bound. I usually have less conversion from malt than I want so I should be in a good position for the yeast to do the heavy lifting using a step ferm.
Having said that the T58 has some interesting flavor characteristics that will be a good test case on it's flavor and attenuation. We shall see.

Expecting the keg to condition and age the kveik. I may bring the t-58 out of cool storage to room 73 temp to do some initial aging

Last Updated and Sharing
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  • Last Updated: 2020-09-12 21:44 UTC
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