Dark Heart of the Forest - Beer Recipe - Brewer's Friend

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Dark Heart of the Forest

360 calories 27.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 40 gallons (fermentor volume)
Pre Boil Size: 42.85 gallons
Post Boil Size: 41.35 gallons
Pre Boil Gravity: 1.105 (recipe based estimate)
Post Boil Gravity: 1.109 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 360 calories (Per 12oz)
Carbs: 27.7 g (Per 12oz)
Created: Wednesday August 25th 2021
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Imperial coconut, maple syrup and blueberry stout

by Domskidom

OG: 1.098 FG: 1.028 ABV: 10.3% IBU: 73

1.109
1.015
12.3%
73.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
65 lb US - Pale 2-Row65 lb Pale 2-Row 37 1.8 39.4%
12 lb American - Roasted Barley12 lb Roasted Barley 33 300 7.3%
12 lb American - Chocolate12 lb Chocolate 29 350 7.3%
8 lb American - Victory8 lb Victory 34 28 4.8%
8 lb Dingemans - Special B8 lb Special B 33.1 125 4.8%
8 lb Rice Hulls8 lb Rice Hulls 0 0 4.8%
4 lb German - Carafa III4 lb Carafa III 32 535 2.4%
48 lb Liquid Malt Extract - Light48 lb Liquid Malt Extract - Light 35 4 29.1%
165 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 oz Challenger14 oz Challenger Hops Leaf/Whole 8.5 Boil 90 min 33.56 38.9%
12 oz Target12 oz Target Hops Leaf/Whole 11.5 Boil 40 min 31.93 33.3%
10 oz East Kent Goldings10 oz East Kent Goldings Hops Leaf/Whole 5 Boil 20 min 7.98 27.8%
36 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
26 lb maple syrup Flavor Primary 0 min.
8 lb Brown Sugar Water Agt Primary 0 min.
0.50 lb Table Sugar Water Agt Primary 0 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1363 B cells required
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1363 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
43.87 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 42.85 gal (171.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 30.85 gal (123.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 53.24 gal (212.94 qt). Suggest reducing strike water volume to 2.64 gal (10.56 qt) and adding 41.24 gal (164.94 qt) sparge/top-off. 43.88 175.5  
Strike water volume at mash thickness of 1.5 qt/lb 43.88 175.5  
Mash volume with grains 53.24 212.9  
Grain absorption losses -14.63 -58.5  
Remaining sparge water volume 9.78 39.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 4.07 16.3  
Pre boil volume 42.85 171.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.35 -5.4  
Post boil Volume (equipment estimates 40 g | 160 qt) 41.35 165.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 41.35 g | 165.4 qt) 40 160  
Total: 53.65 214.6
Equipment Profile Used: System Default
 
Notes

Special Instructions / Notes:
WARNING: this recipe assumes that you have an oxygen system and are able to add sugars and oxygen to the beer during the first 5 days of fermentation.

A few extra bits of information that you might find useful:
Est. pre-boil gravity, before adding malt extract: 1.058
Est. pre-boil, after adding the malt extract: 1.096
Est. original gravity, before adding all the sugars: 1.108
Est. original gravity, after adding all the sugars: 1.146
FG: 1.015
Abv: 17.8%

Ferment at 62F
Once primary fermentation starts, say 12-36 hours after pitching, do the following:
Feed sugars twice a day if possible (see schedule below).
Every time you feed, inject oxygen.
Sugar mix: in a sauce pan, mix 1/4 cup of water with maple syrup, brown sugar, table sugar and the yeast nutrient. Heat and stir till the sugar is mostly dissolved. Don't worry about cooling it off. Just dump it right in.

Feeding schedule:
(WARNING: in the Extra Ingredients section, the numbers were for 40 gallons. Since you will most likely be fermenting this in increments of 5 gallons, the numbers below are for a 5 gallon batch).
Day 1, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup, 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 1, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup, 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate. Note that by that time you should have your WLP099 yeast starter going.
Day 2, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 2, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 3, 1: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 3, 2: 1/4 lbs total of brown and table sugar, 1/2 maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate. Pitch the WLP099 yeast!
Day 4, 1: 1/4 lbs total of brown and table sugar, remainder of the maple syrup. 1/8 to 1/4 teaspoon of yeast nutrient. Oxygenate.
Day 4, 2: 1/4 lbs total of brown and table sugar. Oxygenate.

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  • Last Updated: 2021-08-25 08:09 UTC