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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
1.124
1.018
13.9%
53.15
43.77
5.74
28.00
 
Fermentables
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
 
Hops
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
 
Yeast
Omega Yeast Labs - OYL-091 HORNINDAL KVEIK
Amount:
4 Each
Cost:
7.00 / each
28.00
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 574 B cells required
28.00 Yeast Pitch Rate and Starter Calculator
Priming
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
 
Notes

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.
https://www.calculateme.com/recipe/sugar-by-weight 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 https://www.whitelabs.com/yeast-bank/wlp099-super-high-gravity-ale-yeast 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
https://www.calculateme.com/recipe/sugar-by-weight

https://chestofbooks.com/food/science/Experimental-Cookery/The-Solubility-Of-The-Sugars.html

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  • Public: Yup, Shared
  • Last Updated: 2020-09-12 21:44 UTC
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