Billy the Barrel's Imperial Stout - Beer Recipe - Brewer's Friend

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Billy the Barrel's Imperial Stout

20132 calories 2084.1 g 19 L
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 16.75 liters
Post Boil Size: 11.03 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 20132 calories (Per 19L)
Carbs: 2084.1 g (Per 19L)
Created: Sunday September 13th 2020
1.112
1.029
11.0%
68.1
50.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Gladfield - American Ale Malt4.2 kg American Ale Malt 37.3 2.54 67%
1.10 kg Gladfield - Munich Malt1.1 kg Munich Malt 36.8 7.87 17.5%
0.26 kg Joe White - Chocolate Malt0.26 kg Chocolate Malt 33.1 244 4.1%
0.26 kg Joe White - Medium Crystal0.26 kg Medium Crystal 34.5 56.77 4.1%
0.26 kg Joe White - Roasted Barley0.26 kg Roasted Barley - (late mash tun addition) 29.9 475 4.1%
0.19 kg United Kingdom - Black Patent0.19 kg Black Patent - (late mash tun addition) 27 525 3%
6.27 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 15 Boil 60 min 35.49 50%
12 g Magnum12 g Magnum Hops Pellet 15 Boil 45 min 32.58 50%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 0 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 g Epsom Salt Water Agt Mash 0 min.
1.50 g Gypsum Water Agt Mash 0 min.
4 g Chalk Water Agt Mash 0 min.
0.50 each Whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Take 20L

losses = grain + boil = 3.13 + 5.7
total = target + losses = 11 + 8.83 = 19.83 ~ 20L

use 13L in mash (=2.1 L/kg) and 7L in batch sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 90 min
Batch Sparge -- -- 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.8 L) 23.9
Mash volume with grains (equipment estimates 31 L) 28.1
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.7 L) 16.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 11 L) 11
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 11 L) 11
Total: 23.9  
Equipment Profile Used: System Default
 
Notes

"A Bourbon Barrel Aged Russian Imperial Stout, inspired from BCS"

TODOs



  • [x] oak + bourbon quantities and exposure time
  • [x] grain bill and hops
  • [x] yeast
  • [x] aging vessels and process
  • [x] account for impact of massive grain bill on process efficiency
  • [x] Mash process and temp
  • [x] Water chemistry
  • [x] oak barrel
  • [x] Bottling equipment (not enough flip tops this time)
  • [x] get chalk
  • [x] buy grain bill, DME and hops
  • [ ] carbonation levels, qty of yeast to pitch for bottle conditioning and how to avoid bottle bombs


    RECIPE



    for malt bill
    https://www.homebrewhappyhour.com/bourbon-county-stout-clone-recipe/

    for process
    https://learn.kegerator.com/goose-island-bourbon-county-stout-clone/


    MALT



    Mash the dark groans later in the mash to avoid astringency/tannins extraction

    Grain bill from Hop and grain
    Buy DME in case gravity needs to be seriously corrected

    Base malt: 2row
    Layers of toasty/biscuit/roasted/dark malts - Up to 20% of the bill

    Expecting a ~15% drop in efficiency due to large grain bill (65% instead of 80%). The "11%" target accounts for eventual process undershooting or overshooting.

    120 minutes mash - what temp?
    Boil: 120 minutes

    WATER


    "Kettle finings are a must"

    HOPS


    60' and 45', aim for 60+ IBUs
    Neutral tasting hop preferred, EK Goldings

    YEAST


    "Pitch double yeast rate, for half sized batch"

    US05 2pks + yeast nutrient + rehydration

    Pitch temp 19-22C - violent fermentation, careful (use the 20L ferm bucket)

    Aerate as per usual


    FERMENTATION AND AGING


    PRIMARY


    ~1 month, time it takes to finish primary fermentation.

    SECONDARY


    Siphon in barrel. Keep excess beer for topping off the barrel (fight headspace). Prep the barrel as instructed, put in , shake and soak some bourbon after that and regularly rotate barrel to soak all places.

    Rack in 2 * 5L glass carboy. Make two diff. aging:

    Oak: American oak, medium toast cubes
    Room temp fine if not too warm.

    first carboy


    3 months aging, then bottling
    Per liter or beer: 2.7g Oak + 0.007L Bourbon

    second carboy


    6 months aging, then bottling
    Per liter or beer: 1.5g Oak in 0.005L Bourbon

    CONDITIONING



    Bottles. Might need to pitch fresh yeast on bottling day.

    TODO: qty of yeast to pitch for bottle conditioning and how to avoid bottle bombs

    INFO AND LINKS


  • https://www.beeradvocate.com/community/threads/how-much-oak-cubes-and-how-long.411105/
  • http://www.thebrewingnetwork.com/post1888/
  • https://byo.com/article/russian-imperial-stout-tips-from-the-pros/
  • https://learn.kegerator.com/goose-island-bourbon-county-stout-clone/
  • https://www.homebrewhappyhour.com/bourbon-county-stout-clone-recipe/
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  • Last Updated: 2020-09-28 01:24 UTC