VBS 2021 - Beer Recipe - Brewer's Friend

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VBS 2021

307 calories 30.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 60% (brew house)
Source: RB/ZYM/BYO
Calories: 307 calories (Per 12oz)
Carbs: 30.7 g (Per 12oz)
Created: Monday January 4th 2021
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1.092
1.022
10.0%
66.5
48.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb US - Pale 2-Row16 lb Pale 2-Row 37 1.8 69.6%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 6.5%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 3.3%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 3.3%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 2.2%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.2%
2 lb German - Acidulated Malt2 lb Acidulated Malt 27 3.4 8.7%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 13 Boil 60 min 49.04 25%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 5 Boil 25 min 10.33 31.3%
1.75 oz Willamette1.75 oz Willamette Hops Pellet 5 Boil 10 min 7.18 43.8%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz blanchards coffee coarse crush Flavor Secondary 0 min.
2.50 oz dark bittersweet bakers chocolate Flavor Boil 0 min.
1.50 oz unsweetened chocolate baking nibs Flavor Boil 0 min.
 
Yeast
RVA Yeast Labs - RVA 101 Chico Ale
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
67 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
RB Henrico County VA (guess)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 3 17 11 30 52
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 155 °F 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 9.63 38.5  
Mash volume with grains 11.39 45.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 1.2 g | 4.8 qt) 0.38 1.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

=================================
3/3/2021
brew day tomorrow. trying to solve this oat issue. some people say that whole oats you cereal mash (with base malt), and quick oats have been gelatinized, others says also that quick oats benefit from cereal mash, others also say quick oats benefit from just regular cooking. im hoping the regular cooking is the solution so that is what im going to do, except i dont have time to do that in the morning so i am going to cook it up tonight. cook according to box instructions but with more water.

i was probably originally planning to boil for 120 on gas but might not be able to do that because of schedule tomorrow so i will prob use the ekettle and maybe try for 90 minutes. i guess that means i should only collect 7 gallons at most from sparge.

im hoping with double grain crush and oat cook i might get better than 60% efficiency but wth im boosting a little base malt and dme to get to 10% at 60. if we go over then great.
=================================
1/4/2021
updating after 5 years! massive changes :

  • changed to all grain recipe. mostly the same except addition of two row and acid malt. adding a little DME to boost to 10%
  • simplifying coffee. just use 4oz of blanchards something or other. coarse crushed into secondary for 24 hours (like cold brew)
    ** (for the record the original recipe calls for 2oz added at flameout - like hot coffee; then the other 2oz added as cold brew in secondary. interesting idea but i think i will stick with the cold brew only idea).
  • estimating 60% efficiency which is risky given the oats. but we will collect more than 7 gallons and boil for 2 hours using propane setup.
  • mash at 155
    still need to :
  • DONE review original recipes for further insight,
  • DONE check the hops selection and IBU
  • possibly consider water profile changes? at least should input updated water profile to check pH for mash
  • NO consider london yeast?
  • YES should DEF use RVA brand yeast though.
  • MABES consider doing a gallon or more of virginia maple syrup...
  • DONE consider reducing some of the roasted malt. really seems like a lot. SRM is over 50 which could be a concern
    ** BYO SRM is 59 so lets just roll with it
    =================================
    December 2014
    recipe is a custom combination of FBS clone recipe posted in byo and KBS clone recipe posted in zymurgy. will bourbon oak age using virginia bourbon and american oak cubes.

    https://byo.com/recipe/founder-s-brewings-breakfast-stout-clone/

    http://www.homebrewtalk.com/f12/kbs-clone-recipe-zymurgy-185487/
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  • Last Updated: 2021-03-04 03:43 UTC
  • Snapshot Created: 2021-01-04 21:52 UTC
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