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Reclining In Shadows

361 calories 30.8 g 12 oz
Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.79 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jarrod
Calories: 361 calories (Per 12oz)
Carbs: 30.8 g (Per 12oz)
Created Monday July 16th 2018
1.109
1.019
11.74%
75.87
35.74
5.34
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Canadian - Pale 2-Row20 lb Pale 2-Row 36 1.75 89.5%
0.60 lb American - Roasted Barley0.6 lb Roasted Barley 33 300 2.7%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 2.2%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 2.2%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 2.2%
0.25 lb Flaked Oats0.25 lb Flaked Oats 33 2.2 1.1%
22.35 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 24.19 11.1%
0.50 oz Summit0.5 oz Summit Hops Pellet 18.5 Boil 60 min 31.97 11.1%
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 30 min 12.95 33.3%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 10 min 6.76 44.4%
4.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
9.6 gal Strike 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
2 oz Cocoa Nibs Flavor Boil 15 min.
2 oz Ground Coffee Flavor Boil 0 min.
1 tsp Irish Moss Fining Whirlpool 5 min.
1 tsp Gelatin Fining Primary 3 days
200 ml Bourbon Flavor Secondary 5 days
2 oz Cold Brew Coffee Flavor Secondary 5 days
0.50 oz Oak Chips Flavor Secondary 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 535 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
My Brown Malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 0 0 80 50 40
Mash Chemistry and Brewing Water Calculator
 
Notes


Soak oak chips in Bourbon for 2 days.

Soak ground coffee in 1 cup cooled boiled water and steep overnight in the fridge.

Add strained coffee and bourbon, with wood chips to secondary.

Rack fermented stout onto this mixture.

Condition in secondary at 55-60F for 3 months.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-09 07:34 UTC
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