B.A. Nickles - Beer Recipe - Brewer's Friend

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B.A. Nickles

352 calories 37.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 75 min
Batch Size: 8 gallons (fermentor volume)
Pre Boil Size: 11.23 gallons
Post Boil Size: 9.75 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Pete Brothers Brewing
Calories: 352 calories (Per 12oz)
Carbs: 37.2 g (Per 12oz)
Created: Sunday February 21st 2021
1.105
1.028
10.1%
67.9
40.0
5.5
8.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb Great Western - Domestic 2-Row30 lb Domestic 2-Row 37 2 83.9%
30 lb Great Western - Domestic 2-Row30 lb Domestic 2-Row 37 2 83.9%
2 lb Briess - Roasted Barley2 lb Roasted Barley 33.1 300 5.6%
2 lb Briess - Roasted Barley2 lb Roasted Barley 33.1 300 5.6%
24 oz Briess - Chocolate24 oz Chocolate 25 350 4.2%
24 oz Briess - Chocolate24 oz Chocolate 25 350 4.2%
12 oz United Kingdom - Black Patent12 oz Black Patent 27 525 2.1%
12 oz United Kingdom - Black Patent12 oz Black Patent 27 525 2.1%
12 oz Briess - Caramel Malt - 60L12 oz Caramel Malt - 60L 35.4 60 2.1%
12 oz Briess - Caramel Malt - 60L12 oz Caramel Malt - 60L 35.4 60 2.1%
12 oz Briess - Caramel Malt - 120L12 oz Caramel Malt - 120L 34.5 120 2.1%
12 oz Briess - Caramel Malt - 120L12 oz Caramel Malt - 120L 34.5 120 2.1%
1,144 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Barth-Haas - Enigma2 oz Enigma Hops Pellet 16.7 Boil 60 min 55.02 16.7%
2 oz Barth-Haas - Enigma2 oz Enigma Hops Pellet 16.7 Boil 60 min 55.02 16.7%
4 oz Cascade4 oz Cascade Hops $ 2.00 / oz
$ 8.00 		Pellet 5.4 Boil 10 min 12.9 33.3%
4 oz Cascade4 oz Cascade Hops $ 2.00 / oz
$ 8.00 		Pellet 5.4 Boil 10 min 12.9 33.3%
12 oz / $ 16.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
1 each Yeast Nutrient Other Boil 15 min.
1 each Yeast Nutrient Other Boil 15 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 753 B cells required
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 753 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Home Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 55 56 106 125
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.17 gal Strike 162 °F 148 °F 60 min
11.17 gal Strike 162 °F 148 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 28.06 gal (112.26 qt). Suggest reducing strike water volume to 6.28 gal (25.12 qt) and adding 16.06 gal (64.26 qt) sparge/top-off. 22.34 89.4  
WARNING: Based on your provided mash thickness (1.25 qt/lb), your strike volume will exceeds the total water needed for the recipe (20.42 g). Reduce mash thickness to 1.13 qt/lb or increase pre-boil volume to 13.16 g.    
Strike water volume at mash thickness of 1.25 qt/lb 22.34 89.4  
Mash volume with grains 28.06 112.3  
Grain absorption losses -8.94 -35.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.33 g | 41.3 qt) 11.23 44.9  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.45 -1.8  
Post boil Volume (equipment estimates 8 g | 32 qt) 9.75 39  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 9.75 g | 39 qt) 8 32  
Total: 20.42 81.7
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Do a single infusion mash at 150°F (66°C) for 60 minutes. In order to create enough high-gravity wort, you can use a larger mash tun (10 gal/38 l), combine two mashes in the kettle, or supplement with malt extract. After sparging, boil for 60 minutes, following the hops schedule. Add the clarifying tablet and yeast nutrient (to ensure a healthy fermentation) at 15 minutes.

Cool the wort to 66°F (19°C), aerate it or add oxygen prior to pitching, and pitch the rehydrated yeast. (If you’re using liquid yeast, be sure to make an adequate yeast starter.)

Ferment at 66°F (19°C) (see Brewer’s Notes for more details). Be sure to use a blow-off tube!

BREWER’S NOTES
Brewing an imperial stout can be challenging. Here are some tips to help.

Pitch the yeast and let the temperature rise to 68°F (20°C) and hold that over the first 3 days. Raise the fermentation temperature gradually to the low 70s Fahrenheit (20s Celsius) to help the yeast complete fermentation and reabsorb any diacetyl that was produced during fermentation.

Be sure to check your gravity during fermentation to be aware of any potential fermentation issues and to know when you have reached your target gravity.

After 2−3 weeks in the primary, rack the beer off the yeast cake into a secondary fermentor for an extended conditioning period of 2−4 months. Purge the fermentor with CO2 if possible, and keep it in a dark area that has consistent temperatures in the low 60s Fahrenheit (mid teens Celsius).

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  • Last Updated: 2023-05-08 22:56 UTC