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The Monolith - RIS B2

496 calories 61 carbs
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 180 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Blootster
Calories: 496 calories (Per 12oz)
Carbs: 61 g (Per 12oz)
Created Friday December 28th 2018
1.145
1.051
15.13%
64.93
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
25.86 lb United Kingdom - Maris Otter Pale25.86 lb Maris Otter Pale 38 3.75 64.2%
6.5 lb American - Munich - Light 10L6.5 lb Munich - Light 10L 33 10 16.1%
1.95 lb Flaked Oats1.95 lb Flaked Oats 33 2.2 4.8%
1.95 lb United Kingdom - Pale Chocolate1.95 lb Pale Chocolate 33 207 4.8%
1.23 lb American - Dark Chocolate1.23 lb Dark Chocolate 29 420 3.1%
1.73 lb American - Caramel / Crystal 80L1.73 lb Caramel / Crystal 80L 33 80 4.3%
1.08 lb American - Roasted Barley1.08 lb Roasted Barley 33 300 2.7%
40.3 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Nugget2 oz Nugget Hops Pellet 13.4 Boil 45 min 64.93 100%
 
Mash Guidelines
Amount Description Type Temp Time
7.5 gal Mash - single infusion Infusion 154 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tbsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
2
Attenuation (custom):
65%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 865 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash will be split into two 10 G mash tuns.

Brew365 Calculation below:
Batch Size: 2.75 g
Grain Bill: 20 lbs
Boil Time: 3 hours
Trub Loss: 0.25 g
Equipment Loss: 0.25 g
Mash Thickness: 1.50 qts/lb
Target Mash Temp: 156

Percent Boiloff: 11.5 %

Total Mash Water: 7.50 g
Sparge Water: 0 g

Pre-Boil Volume: 4.75 g
Combined into Pre-Boil total Volume: 9.5 g

4 days prior to brew I started two 1.5 L starters from 2 packs of WLP090 yeast. Let ferment and stored in fridge until brew day. On the morning of brew I decanted starters and pitched into new 1 L starter so it would be active before pitching.
Had to substitute Golden Promise for Marris Otter. Grain bill was split into two even grain bills. Milled 2 days before brew and stored at homebrew store at 72 degrees,

9/14/19: brewed with Matt and John at homebrew store.

Roughly 11:30 AM start time. Started with 7.5 gallons of RO water, treated with 4.9g of baking soda, and 7g of calcium chloride. Pre-heated mash tun with 178 degree mash water. Doughed in with 20 lbs of grain, achieved 155 degree mash temp, let rest 90 minutes and stirred every 15 minutes for first hour.

Repeated with second mash, achieved 160 degree mash temp, cooled with 2-3 qts of extra water to 156 degrees, then let rest for 90 minutes.

Vorlaufed both for 10-15 minutes each. Collected first runnings only into 15G kettle, boil volume 10G, pre-boil gravity between 1.082 - 1.084. Boiled for just over 3 hours on propane burner. Forgot to add yeast nutrient during boil. Cooled with copper immersion chiller to 90 deg.

Final volume was 5 - 5.15G into 6G glass carboy. Original gravity of 1.145-1.147 (reading was off the refractometer scale).

Placed fermentor into ferm chamber set to 66 deg. Temp stabilized ~1.5 hours later. Pitched 1 L new and very active starter, vigorously shook for 2-3 minutes to aerate.

@12 hours post pitch - very active ferm, 1-2" krausen
@24 hours post pitch - nearly high krausen 2-3"
@36 hours post pitch - high krausen, very active, almost into blow off tube

Partigyle Brew:
Decided on an english mild/brown ale

Target OG: 1.050
Actual OG: 1.045
Target IBU: 30
Target Volume: 5.5G
Boil: 60 minutes

Ran 3.5G untreated Louisville tap water through each mash tun. Let rest for 30 minutes while we handled the main brew. Vorlaufed briefly, then collected 6.5G second runnings into 10G boil kettle. "Boiled" on induction burner that maintained a weak simmer.

Added 1oz EKG/Fuggles at 50 for ~25 ibus
Added 1oz EKG/Fuggles at 5 minutes for ~5 ibus

Cooled with copper immersion chiller to 90 degrees. Then placed in ferm chamber set to 66 degrees alongside RIS. Temp stabilized ~1.5 hours later. Pitched 1 pack of S-04 then lightly shook for 30 seconds to aerate.

@12 hours minimal ferm
@24 hours thin krausen
@36 hours active ferm, 1" krausen

10/10: Bottled half of the brown plain with dextrose. Targeting 2.3 vol co2. Remaining 2.75G was racked into 3G better bottle with 2 split, scraped, and chopped wet Madgascar Vanilla beans (that had been soaking in ~1-2 oz of Heaven Hill vodka for 2-3 days).

10/23: Dry beaned 30g (~11g/G) of Sunergos Tanzanian Peaberry coffee (roast date: 10/10). Beans were placed into sanitized grain bag, filled with coffee/stainless steel nuts, and suspended in beer for ~24 hours.

10/24: Packaged vanilla/coffee portion, targeting 2.1 vol co2, primed with dextrose. Flavor and aroma was pretty incredible, vanilla added body/sweetness and the fresh roast smell of coffee was very pleasant.


Notes for Next time:
-don't forget to add yeast nutrient
-we collected more pre-boil volume and still had wort left in the mash tun, consider lowering initial mash volume by 0.25G each
-partyigyle beer was much weaker than it could have been. Sparge with less volume, and collect any remaining wort from tuns before sparging

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  • Last Updated: 2019-10-28 13:53 UTC
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