Old Collusion Beer Recipe | Extract Imperial Stout | Brewer's Friend
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Old Collusion

290 calories 29.9 g 12 oz
Beer Stats
Method: Extract
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.160 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: drhbrews
Calories: 290 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)
Created: Wednesday October 4th 2017
1.087
1.022
8.5%
51.7
33.6
4.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Dry Malt Extract - Light10.5 lb Dry Malt Extract - Light 42 4 80%
0.25 lb Brown Sugar0.25 lb Brown Sugar 45 15 1.9%
10.75 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.8%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.9%
0.50 lb German - CaraAroma0.5 lb CaraAroma 34 130 3.8%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 3.8%
0.13 lb American - Black Malt0.125 lb Black Malt 28 500 1%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Tettnanger3 oz Tettnanger Hops Pellet 4.5 Boil 5 min 3.47 37.5%
1 oz Cluster1 oz Cluster Hops Pellet 6.6 Boil 60 min 8.52 12.5%
4 oz centennial4 oz centennial Hops Pellet 7.7 Boil 60 min 39.75 50%
8 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp gypsum Water Agt Boil 1 hr.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 3/4c      
 
Target Water Profile
Kirkland WA 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
kirkland tap + gypsum
 
Notes

Used as guide: Old Rasputin Clone recipe found at https://www.homebrewersassociation.org/homebrew-recipe/north-coast-old-rasputin-clone/

(10-6-2017) Activate smack-pack yeast ~3hr. Add yeast to cooled starter culture media (~iL water + 0.25 lb brown sugar + 0.25 DME; boiled and simmered 30min) in sterile 4L flask. Had ~7hr growth with occasional swirling before addition to cooled wort.

Steep grains at 66C for 30min, sparge with 77C water. Add Briess Golden Light DME (10.25 LB), bring to boil, add hops and gypsum at appropriate times. Cool wort, add to primary with remaining water, aerate, add yeast, and check with refractometer. Use one beer.net to convert Brix to OG.
Brix=17.5
OG=1.073 (lower than expected) =volume is may be closer to 6 gal than 5.5. Also not as black as I was shooting for. Next time don't steep in grain bag.

(10-11-17) Transfer to secondary. Brix = 11.8
(11-6-17) Brix =11.8 still. FG @ 1.031. ABV 5.5%. Fermentation stalled or original Brix not accurate due to insufficient mixing wort and remaining water. If OG was 1.087 (Brix of 20.6), then FG=1.023 and 8.4% ABV.

Bottled with ~1/2c corn sugar. Not enough room in carboy to fit all sugar solution I had planned (3/4c).
(1/14/18) ~9 weeks after bottling, it is now nicely carbonated with tan head.

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  • Last Updated: 2019-02-24 20:59 UTC
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