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Founders CBS

357 calories 34 carbs
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Bill Jimmerson
Calories: 357 calories (Per 12oz)
Carbs: 34 g (Per 12oz)
Created Tuesday December 12th 2017
1.107
1.023
11.04%
54.14
40
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 68%
22 oz Flaked Oats22 oz Flaked Oats 33 2.2 7.2%
1 lb Finland - Chocolate Malt1 lb Chocolate Malt 31 338 5.2%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 3.9%
9 oz Belgian - De-Bittered Black9 oz De-Bittered Black 34 566 2.9%
7 oz American - Caramel / Crystal 120L7 oz Caramel / Crystal 120L 33 120 2.3%
1 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1 lb Belgian Candi Syrup - Amber (40L) 32 40 5.2%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 5.2%
19.13 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 12.7 Boil 60 min 49.08 55.6%
0.4 oz Willamette0.4 oz Willamette Hops Pellet 5.9 Boil 30 min 5.06 22.2%
0.4 oz Willamette0.4 oz Willamette Hops Pellet 5.9 Aroma 0 min 22.2%
 
Mash Guidelines
Amount Description Type Temp Time
5.4 gal Infusion 155 °F 60 min
1.6 gal Sparge 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
4 oz Coffee Flavor Boil 5 min.
1.5 oz Cacao nibs Flavor Boil 5 min.
0.5 tsp Yeast nutrient Other Boil 5 min.
0.5 each Wirlfloc Other Boil 5 min.
2.5 oz Bittersweet bakers chocolate Flavor Boil 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 239 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

H2O:
5g CaCl
7g baking soda

Predicted pH 5.63

Fermentation:
64° for 3 days
Raise a degree for 6 days until 70° is reached
Hold at 70° for 3-5 days then keg

Add 1/2 qt. maple syrup aging on oak cube so that have aged on whiskey.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-07-21 20:03 UTC
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