Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

SOBS

305 calories 27.6 g 12 oz
Beer Stats
Method: Partial Mash
Style: American Stout
Boil Time: 120 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.3 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: skoce
Calories: 305 calories (Per 12oz)
Carbs: 27.6 g (Per 12oz)
Created Tuesday February 18th 2020
1.092
1.018
9.7%
29.2
41.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Great Western - Domestic 2-Row20 lb Domestic 2-Row 37 2 57.3%
2 lb Bob's Red MIll - Flaked Oats2 lb Flaked Oats 33 1 5.7%
5 lb Viking - Munich Dark Malt5 lb Munich Dark Malt 33 8.5 14.3%
1 lb Briess - Chocolate1 lb Chocolate 25 350 2.9%
8 oz Viking - Roasted Rye8 oz Roasted Rye 36 500 1.4%
5 lb Briess - LME Golden Light5 lb LME Golden Light - (late boil kettle addition) 37.6 4 14.3%
1 lb Briess - Blackprinz Malt1 lb Blackprinz Malt 25 500 2.9%
6 oz Simpsons - Brown Malt6 oz Brown Malt 32 187.93 1.1%
34.87 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Yakima Chief Hops - German Magnum0.7 oz German Magnum Hops Pellet 13.5 Boil 90 min 17.07 41.2%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 45 min 12.09 58.8%
1.70 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
22 qt Strike 153 °F --
24 qt Sparge 175 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Cocao Nibs Flavor Boil 10 min.
6 oz Cocao Nibs Flavor Secondary 5 days
3 oz Pure Vanilla Extract Flavor Primary 0 min.
6 oz pepper tinctures Flavor Mash 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 292 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 11.2 oz       Temp: 70 °F       CO2 Level: 2.75 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

splitting this batch between 2 fermenters with 2 separate yeasts.

Ferment with Workhorse for 2-3 weeks then add raspberries after juicing and boiling juice for a few minutes. Continue ferment for another 2 weeks. full ferment at 70 f.

Ferment with Roeselare for 6 months. add raspberries after juicing and boiling juice for a few minutes. Continue fermenting for an additional 3+ months checking every few weeks at starting at the 9 month mark.

contemplate soaking oak chips in raspberry wine and aging in both ferments.

Last Updated and Sharing
 
128
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-10 15:12 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top
https://www.brewersfriend.com/