Painter's Poison - Beer Recipe - Brewer's Friend

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Painter's Poison

267 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 267 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Tuesday June 9th 2020
1.081
1.015
8.6%
56.6
31.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb American - Pale 2-Row19 lb Pale 2-Row 37 1.8 92.7%
1 lb German - Carafa I1 lb Carafa I 32 340 4.9%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.4%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 60 min 31.45 50%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 30 min 25.14 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 168 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.69 30.8  
Mash volume with grains 9.33 37.3  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 3.2 g | 12.8 qt) 3.13 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.08 g | 32.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.81 43.3
Equipment Profile Used: System Default
 
Notes

Secondary Ferment:
steep 4 oz coffee beans in 16 oz. Kentucky Bourbon for three days during primary fermentation. On Day 7 of primary add beans and bourbon fluid to fermenter. Secondary for four days.

The addition of 16oz. bourbon adds approximately 1% to final ABV.

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  • Last Updated: 2020-06-09 15:54 UTC