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Imperial Blonde Tiramisu Stout

Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Barta ml
Calories: 375 calories (Per 12oz)
Carbs: 37.4 g (Per 12oz)

Created: Monday October 29th 2018

Original Gravity:

1.112

Final Gravity:

1.027

ABV (alternate):

12.5%

IBU (tinseth):

69.7

SRM (morey):

6.9

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
18 lb	American - Pale 2-Row18 lb Pale 2-Row	37	1.8	70.6%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	7.8%
1 lb	Flaked Barley1 lb Flaked Barley	32	2.2	3.9%
1 lb	American - White Wheat1 lb White Wheat	40	2.8	3.9%
1 lb	Cane Sugar1 lb Cane Sugar - (late boil kettle addition)	46	0	3.9%
2 lb	Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	7.8%
0.50 lb	Belgian - Biscuit0.5 lb Biscuit	35	23	2%
25.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.44 oz	Hop Shots0.44 oz Hop Shots Hops		Pellet	61.1	Boil	60 min	69.69	100%
0.44 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.44 oz	Hop Shots (Pellet)		69.69	100%
0.44 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 gal	Mash (148 F)	Infusion	--	161 °F	60 min
3 gal	Sparge	Sparge	--	165 °F	10 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
6 oz	Cacao nibs	Flavor	Kegging	7 days
2 each	Vanilla bean	Spice	Kegging	7 days
6 oz	Coffee beans	Flavor	Secondary	2 days

Yeast

Omega Yeast Labs - Hornindal Kveik OYL-091

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	High/Low
Optimum Temp:	70 - 95 °F	Starter:	Yes
Fermentation Temp:	85 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

NE IPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
61	5	24	96	73	0
mash pH 5.35 target 7 gal RO Mash water: --------------------------------- 2.5 g Gypsum 2.8 g CaCl2 1.4 g Epsom 1.1 g NaCl 2.8 mL Lactic acid 3 gal RO Mash water: --------------------------------- 1.1 g Gypsum 1.2 g CaCl2 0.6 g Epsom 0.5 g NaCl 1 mL Lactic acid
Mash Chemistry and Brewing Water Calculator

Notes

13 ml hop shots at 60 min in boil.

Add lactose and sugar with whirlfloc and yeast nutrient at 5 min in boil.

02-NOV-18: 6 oz cacao nibs toasted (325F for 15 min) and added to enough vodka to cover. 7 vanilla beans added to 6 oz vodka (Add 2oz of tincture at kegging). Coffee beans purchased (KC Roasterie Espresso Tuscany), dry bean with 6 oz in a bag once kegged, taste after 24 hr.

BREW DAY (17-NOV-18):
-----------------------------------
Forget to add the Lactic acid to the mash, expected pH ~5.55 is still in reasonable range for mash.

SG ~1.105

Chilled to 80 F and allowed fermentation to free-rise to ~85F.

UPDATE (23-Nov-18):
Beer kegged, hydro looks to be at 1.022 (pic attached for color). ~265 ml of vodka tincture added to keg with 6 oz of coffee beans. Taste after 24 hr, before deciding to pull bag.

Recipe Photos

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Last Updated: 2018-12-15 04:24 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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