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Founders CBS

357 calories
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Bill Jimmerson
Calories: 357 calories (Per 12oz)
Share: <EMBED>
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
1 oz Nugget1 oz Nugget Hops Pellet 12.7 Boil 60 min 49.08
0.4 oz Willamette0.4 oz Willamette Hops Pellet 5.9 Boil 30 min 5.06
0.4 oz Willamette0.4 oz Willamette Hops Pellet 5.9 Aroma 0 min
 
Mash Guidelines
Amount Description Type Temp Time
5.4 galInfusion155 °F60 min
1.6 galSparge170 °F10 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
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.
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View Count: 575
Brew Count: 0
Last Updated: 2018-07-21 20:03 UTC
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