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Founders CBS

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: 33.6 g (Per 12oz)

Created: Tuesday December 12th 2017

Original Gravity:

1.107

Final Gravity:

1.023

ABV (standard):

11.0%

IBU (rager):

54.1

SRM (daniels):

40.0

Mash pH

n/a

Cost $

n/a

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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%
19.12 lbs / $ 0.00

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%
0.40 oz	Willamette0.4 oz Willamette Hops	Pellet	5.9	Boil	30 min	5.06	22.2%
0.40 oz	Willamette0.4 oz Willamette Hops	Pellet	5.9	Aroma	0 min		22.2%
1.80 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Nugget (Pellet)	49.08	55.6%
0.80 oz	Willamette (Pellet)	5.06	44.4%
1.80 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target 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.
1.50 oz	Cacao nibs	Flavor	Boil	5 min.
0.50 tsp	Yeast nutrient	Other	Boil	5 min.
0.50 each	Wirlfloc	Other	Boil	5 min.
2.50 oz	Bittersweet bakers chocolate	Flavor	Boil	0 min.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
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

$ 0.00 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

5,138

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Brews

Public: Yup, Shared
Last Updated: 2018-07-21 20:03 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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