New RIS - Beer Recipe - Brewer's Friend

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New RIS

426 calories 41.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.097 (recipe based estimate)
Post Boil Gravity: 1.127 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 426 calories (Per 12oz)
Carbs: 41.8 g (Per 12oz)
Created: Friday November 13th 2020
1.127
1.030
14.8%
55.3
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Simpsons - Finest Pale Ale Golden Promise18 lb Finest Pale Ale Golden Promise 37 2.4 60.1%
2 lb Munich Dark 20L2 lb Munich Dark 20L 34 20 6.7%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 3.3%
1 lb Weyermann - Carafa II1 lb Carafa II 31.5 415 3.3%
1 lb Weyermann - Chocolate Rye1 lb Chocolate Rye 29.9 240 3.3%
1 lb Dingemans - Special B1 lb Special B 33.1 125 3.3%
2 lb Bestmalz - BEST Chit Malt2 lb BEST Chit Malt 23 1.4 6.7%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 10%
7.60 oz Weyermann - Acidulated7.6 oz Acidulated 27 3.4 1.6%
8 oz Bob's Red MIll - Organic Coconut Sugar8 oz Organic Coconut Sugar 45 15 1.7%
29.97 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Magnum1.25 oz Magnum Hops Pellet 15 Boil 60 min 46.68 38.5%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil at 212 °F 30 min 8.61 30.8%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Whirlpool at 203 °F 0 min 30.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.33 tsp Yeast nutrient Other Boil 15 min.
12 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.20 g Epsom Salt Water Agt Mash 1 hr.
2.40 g Gypsum Water Agt Mash 1 hr.
5.50 g Baking Soda Water Agt Mash 1 hr.
28 ml Phosphoric acid Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 699 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal 162 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.75 gal (59.02 qt). Suggest reducing initial strike volume to 9.64 gal (38.57 qt) and adding 2.75 gal (11.02 qt) sparge/top-off. 12.4 49.6  
Strike water volume (equipment estimates 11.27 g | 45.1 qt) 12.4 49.6  
Mash volume with grains (equipment estimates 13.63 g | 54.5 qt) 14.75 59  
Grain absorption losses -3.68 -14.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.37 g | 29.5 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.04 g | 20.2 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.46 g | 25.9 qt) 5 20  
Total: 12.4 49.6
Equipment Profile Used: System Default
 
Notes

2 batches will be added to a West Fork Rye bourbon barrel

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  • Last Updated: 2020-11-25 15:52 UTC