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Call me a cab/cabernet aged imperial stout

310 calories 30.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Me
Calories: 310 calories (Per 12oz)
Carbs: 30.8 g (Per 12oz)
Created Tuesday July 12th 2016
1.093
1.022
9.3%
21.1
49.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Pale 2-Row16 lb Pale 2-Row 37 1.8 78%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 7.3%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 7.3%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2.4%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 4.9%
20.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.2 Boil 60 min 11.19 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.6 Boil 20 min 7.42 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.6 Boil 5 min 2.44 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
7 gal Strike 152 °F 60 min
4 gal Sparge 170 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirlfloc Fining Boil 15 min.
2 tsp Yeast nutrient Water Agt Boil 15 min.
2 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
80 Milliliters
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 162 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
 
Notes

Started with one package of WLP007 and added 12 oz of 1272; blew the top during primary; need a blow off tube!!

OG = 1.088 on 9/4/16
SG = 1.020 on 9/15/16 ABV approx. 9%

Cold crashed for 1 week at 35 F.

Racked to glass carboy on 9/22/16, added 2 oak spirals soaked in cabernet sauvignon overnight. Age for 12 weeks on oak.

Bottled approx. 2 gallons (approx 3 TBL priming sugar dissolved in 1.5 cups hot water), kegged the rest.

New batch 7/31/22: 2 packs of the WLP007 yeast

OG = 1.068 (very low, not sure why); fermentation started going on 8/2/22

SG = 1.032, 70 F (8/4/22); fermentation is jamming!

SG = 1.021, 67 F (8/5/22); ABV = 6.17%

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-08-05 18:34 UTC
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