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Black TomKat

Method: BIAB
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 3.125 gallons (fermentor volume)
Pre Boil Size: 5.6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 65% (brew house)
Source: HBT Xocoveza thread inspired
Rating:

4.00 (1 Review)

Calories: 375 calories (Per 12oz)
Carbs: 43.4 g (Per 12oz)

Created: Friday August 3rd 2018

Original Gravity:

1.111

Final Gravity:

1.035

ABV (alternate):

11.3%

IBU (tinseth):

76.7

SRM (morey):

50.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	American - Pale 2-Row7 lb Pale 2-Row	37	1.8	47.5%
1.75 lb	German - Munich Light1.75 lb Munich Light	37	6	11.9%
1.75 lb	United Kingdom - Pale Chocolate1.75 lb Pale Chocolate	33	207	11.9%
1 lb	Flaked Barley1 lb Flaked Barley	32	2.2	6.8%
0.75 lb	American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L	33	120	5.1%
0.50 lb	Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	3.4%
0.50 lb	American - Black Barley0.5 lb Black Barley	27	530	3.4%
0.50 lb	American - Roasted Barley0.5 lb Roasted Barley	33	300	3.4%
0.50 lb	German - Carafa III0.5 lb Carafa III	32	535	3.4%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	3.4%
14.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
36 g	Northern Brewer36 g Northern Brewer Hops	Pellet	8.3	Boil	70 min	61.54	70.6%
15 g	Perle15 g Perle Hops	Pellet	4.9	Boil	70 min	15.14	29.4%
51 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
36 g	Northern Brewer (Pellet) 36 g Northern Brewer (Pellet) Hops	61.54	70.6%
15 g	Perle (Pellet) 15 g Perle (Pellet) Hops	15.14	29.4%
51 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.6 gal	BIAB	Infusion	--	148 °F	70 min

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Baking Soda	Water Agt	Mash	1 hr.
2 g	Calcium Chloride	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
2 each	Ancho Chilli, dried	Spice	Secondary	7 days
2 oz	Cinnamon, chushed bark	Spice	Secondary	7 days
3 oz	Cocao Nibs	Spice	Secondary	7 days
1 each	Guajillo Chili, dried	Spice	Secondary	7 days
3 oz	Vanilla extract	Flavor	Bottling	--
1.50 oz	Coffee, course grind	Flavor	Whirlpool	10 min.

Yeast

Fermentis - Safbrew - General/Belgian Yeast S-33

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.25 (M cells / ml / ° P) 387 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Bottle Amount: 58 g corn sugar into 2.875 gallons.

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	33	45	35	140
Add to 6.6 gallons P'ville water (very soft): 2 g each CC and Gyp 4 g Baking Soda
Mash Chemistry and Brewing Water Calculator

Notes

This is a spiced imperial stout inspired by the Xocoveza recipe thread on HomeBrewTalk.com. It is also inspired by Abraxas Imperial Stout and has had the mash profile kicked up to hit somewhere between 10% and 11% ABV.

Pitched entire US-05 yeast cake from a 3.5 gallon batch of Carmel Amber Ale. Ferment stuck at 1.048. Repitched a pack of S-33 which did nothing.

Mashing high (158) left a lot of unfermentable sugar and low attenuation. The beer stuck on 1.048 after two weeks. I corrected that with amylase enzyme in the fermenting wort after three weeks. On the advise of the brewer at Alvarado Street Brewery it is best to mash low (148) to get as much fermentable sugar as possible out of this kind of grain bill. Final gravity ended up at 1.038. Beer does not taste overly sweet due to the high amount of dark/roasted grain and the 70 IBUs.

Spice addition process:
3 oz roasted cocoa nibs
4 inch Indonesian cinnamon stick broken into small pieces
8 grams whole medium roast Mandailing coffee beans
15 grams shredded dried Ancho chili - no seeds
5 grams shredded dried Guahillo chili - no seeds
1 oz Jim Beam whiskey

All placed in a jar and covered with a 50/50 mix of 190 proof Everclear and water. This steeped the whole time of fermentation except I took most of the cinnamon out after 2 days as it was tasting strong of cinnamon.

When fermentation was complete I added 1 gram crushed nutmeg and 3 grams of crushed cinnamon stick to the infusion for 1 hour to sterilize and then poured it all into the fermentor for 7 days prior to bottling. Vanilla extract was added to beer to taste at bottling time. I did not really measure it, just added a little and tasted and added a little more until I liked it. I would guess a few ounces in all.

This turned out great and I will do it again.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-04-05 17:49 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

Discussion about this recipe:

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InspectorJon • 04/05/2019 at 05:28pm

4 of 5

Three months after brew date this beer is really delicious. Definitely has the Xocovesa flavor profile. At 70 IBU it is not overly bitter at all. The pepper flavor comes through with little heat factor using dried ancho and guahillo peppers.

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