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The Wood Butcher Batch #2

431 calories 44.3 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.65 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 431 calories (Per 12oz)
Carbs: 44.3 g (Per 12oz)
Created Tuesday August 13th 2019
1.128
1.033
12.35%
29.04
50
5.39
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb Simpsons - Golden Promise26 lb Golden Promise 38 2.4 77.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 6%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 1.5%
1 lb Belgian - Chocolate1 lb Chocolate 30 340 3%
1 lb Belgian - De-Bittered Black1 lb De-Bittered Black 34 566 3%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 3%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 3%
33.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 30 min 14.94 33.3%
2 oz Nugget2 oz Nugget Hops Pellet 14 Boil 10 min 14.1 66.7%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
44 qt Infusion 154 °F 60 min
6.75 qt Sparge 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 236 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.9 oz       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

15 mins: 2oz unsweetened cocoa nibs
0 mins: 4oz cocoa powder

2 GALLONS CHOCOLATE VARIANT (16-20 375ml bottles)
Secondary: 6oz cocoa nibs
Secondary: 1 vanilla bean
Age in bourbon barrel for 1 month

1 GALLON WINE OAK VARIANT (8-10 375ml bottles)
Secondary: .25-.5oz Red Wine Soaked Oak Chips

1 GALLON COCONUT VARIANT (8-10 375ml bottles)
Secondary: 1lb Toasted Coconut

1 GALLON COFFEE VARIANT (8-10 375ml bottles)
Secondary: 6oz Ethiopian coffee beans


MASH VOLUME:

  • 1.25 qt/lb mash thickness
  • 44qts strike water volume
  • ~0.5 qt/lb water absorption = 17.5 qts
  • Total mash vol = total vol of water + total vol of grains
  • ~0.32 qt/lb water displacement by grains = 11.2 qts
  • 44 qts + 6.1 qts = 50 qts total mash volume / 12.5 gallons

    SPARGE VOLUME:
  • Vol of first runnings = strike water vol - water absorption - water loss at bottom of mash tun - liquid in lines/pumps.
  • 44 qts strike - 17.5 qts absorption - 1 qt loss - 0.25 qt lines = 25.25 qts vol of first runnings
  • Total volume of sparge = target pre-boil volume - volume of first runnings
  • 32 qts target - 25.25 qts first runnings = 6.75 qts or 1.75 gallon sparge water

    PRE-BOIL VOLUME:
  • Strike water + Sparge water - Grain Absorption - Losses = Pre-Boil Vol.
  • 44 qts strike + 6.75 qts sparge - 17.5 qts absorption - 1.25 qts losses = 32 qts / 8 gallons
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-20 15:33 UTC
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