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KBSish

411 calories 43 carbs
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Google
Calories: 411 calories (Per 12oz)
Carbs: 43 g (Per 12oz)
Created Sunday June 23rd 2019
1.122
1.032
11.77%
46.89
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
29 lb Viking - Pale Ale Malt29 lb Pale Ale Malt 37 2.5 70.7%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 7.3%
2 lb American - Roasted Barley2 lb Roasted Barley 33 300 4.9%
2 lb Belgian - Chocolate2 lb Chocolate 30 340 4.9%
1 lb German - Carafa II1 lb Carafa II 32 425 2.4%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 2.4%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 7.3%
41 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Nugget2 oz Nugget Hops Pellet 14 Boil 60 min 33.54 28.6%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 25 min 7.49 28.6%
3 oz Willamette3 oz Willamette Hops Pellet 4.5 Boil 10 min 5.86 42.9%
 
Mash Guidelines
Amount Description Type Temp Time
16.75 gal Steeping 155 °F 1060 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
5 oz Belgian bittersweet chocolate Flavor Boil 15 min.
3 oz Unsweetened cocoa Flavor Boil 15 min.
4 oz Ground Sumatran coffee Flavor Boil 0 min.
4 oz cold-brewed Kona coffee Flavor Secondary 0 min.
0.5 oz Bourbon French Oak chips Flavor Secondary 0 min.
 
Yeast
Escarpment Labs - Hornindal Kveik Blend
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
77 - 95 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 1078 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Amount: 5       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

13.5 Gallons at the start.

Strike temp: 165?

Add Hops, chocolate, and coffee as specified.

Ferment for 2 weeks at 65F.

Soak .5 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 2 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary.

Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-07-28 23:57 UTC
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