GIBCS #8 - Beer Recipe - Brewer's Friend

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GIBCS #8

468 calories 40.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 240 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.140 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 468 calories (Per 12oz)
Carbs: 40.5 g (Per 12oz)
Created: Sunday September 6th 2020
1.140
1.026
14.9%
42.9
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb US - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 57.2%
3 lb Munich - Light 10L3 lb Munich - Light 10L 33 10 20.2%
0.62 lb Crisp Malting - Brown Malt0.62 lb Brown Malt 32.7 65 4.2%
0.62 lb The Swaen - Blackswaen Coffee Light W0.62 lb Blackswaen Coffee Light W 35.8 400 4.2%
0.62 lb United Kingdom - Pale Chocolate0.62 lb Pale Chocolate 33 207 4.2%
0.50 lb Briess - Black Barley0.5 lb Black Barley 25 500 3.4%
1 lb American - Vienna1 lb Vienna 35 4 6.7%
14.86 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Magnum18 g Magnum Hops Pellet 11.6 Boil 240 min 42.92 100%
18 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 457 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 152 °F 90 min
2.5 gal Batch Sparge -- 180 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 11.13 g | 44.5 qt) 9.11 36.4  
Mash volume with grains (equipment estimates 12.32 g | 49.3 qt) 10.3 41.2  
Grain absorption losses -1.86 -7.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.02 g | 36.1 qt) 7 28  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.5 14  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.5 g | 14 qt) 3 12  
Total: 9.11 36.4
Equipment Profile Used: System Default
 
Notes

Make 4 liter starter of Nottingham Ale Yeast, this should give us around 1.8 billion cells per mL. After 2 weeks, I will check the SG over a 3 day period. If it hasn't hit FG yet, I will pitch a 2 liter starter of WLP099 (super high gravity) to finish off the final gravity points.

Primary will be about 3 weeks and secondary will be about 2 months with American Char #3 (looked like burnt charcoal) Oak Spirals that were soaked in Evan Williams Bottled In Bond 100 proof bourbon. Will also add some vanilla extract to some of the bottles before capping them to see how that fairs.

Takes about 3 or 4 months before they are actually drinkable. Best after about 1 year.

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  • Last Updated: 2020-09-09 14:03 UTC