Supermassive Black Hole - Imperial Stout (8L) - Beer Recipe - Brewer's Friend

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Supermassive Black Hole - Imperial Stout (8L)

311 calories 31 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 10 liters (ending kettle volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 64.7% (ending kettle)
Source: Anthony Och
Calories: 311 calories (Per 330ml)
Carbs: 31 g (Per 330ml)
Created: Friday September 24th 2021
1.100
1.024
10.0%
50.6
37.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g New Zealand - Ale Malt2000 g Ale Malt 37.4 3.05 39.5%
500 g New Zealand - Pilsner Malt500 g Pilsner Malt 37.3 1.93 9.9%
500 g Barrett Burston - Dark Munich Malt500 g Dark Munich Malt 35 10 9.9%
300 g Barrett Burston - Wheat Malt300 g Wheat Malt 35.4 1.8 5.9%
100 g Barrett Burston - Roasted Barley100 g Roasted Barley - (late mash tun addition) 34.5 340 2%
150 g Barrett Burston - Dark Crystal Malt150 g Dark Crystal Malt - (late mash tun addition) 34.5 80 3%
150 g Barrett Burston - Cara malt150 g Cara malt - (late mash tun addition) 34.5 17.5 3%
160 g Simpsons - Chocolate Malt160 g Chocolate Malt - (late mash tun addition) 31.7 444 3.2%
500 g Corn Sugar - Dextrose500 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 9.9%
250 g Honey250 g Honey - (late boil kettle addition) 35 2 4.9%
400 g Rolled Oats400 g Rolled Oats 33 2.2 7.9%
50 g Cane Sugar50 g Cane Sugar - (late fermenter addition) 46 0 1%
5,060 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g El Dorado8 g El Dorado Hops Pellet 15.7 Boil 60 min 29.41 21.6%
8 g Willamette8 g Willamette Hops Pellet 4.5 Boil 40 min 7.4 21.6%
5 g El Dorado5 g El Dorado Hops Pellet 15.7 Boil 20 min 11.13 13.5%
5 g Willamette5 g Willamette Hops Pellet 4.5 Boil 10 min 1.91 13.5%
5 g El Dorado5 g El Dorado Hops Pellet 15.7 Boil 1 min 0.79 13.5%
3 g El Dorado3 g El Dorado Hops Pellet 15.7 Dry Hop 21 days 8.1%
3 g Willamette3 g Willamette Hops Pellet 4.5 Dry Hop 21 days 8.1%
37 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Citric acid Water Agt Mash 2 hr.
1 g Sodium Bicarbonate Water Agt Mash 2 hr.
2 g Gypsum (Calcium Sulfate) Water Agt Mash 2 hr.
1 g Calcium Chloride Water Agt Mash 2 hr.
1 each Whirlfloc Water Agt Boil 15 min.
3 g Yeast Nutrient Water Agt Boil 15 min.
3 g Go-Ferm Other Boil 15 min.
2 g Diammonium Phosphate (DAP) Other Boil 15 min.
75 ml Coffee Flavor Secondary 30 days
75 g Cocao Nibs Flavor Secondary 30 days
1 each Vanilla Bean Spice Secondary 30 days
200 g Raisin Flavor Secondary 30 days
1 each Cinnamon stick Spice Secondary 30 days
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 238 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 34.7 g       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L (a) Protein Rest at 50 degrees for 10 minutes, (b) heating to 62 for 10 minutes, (c) Beta-Amylase rest at 62 degrees for 50 minutes, (d) Alpha-Amylase rest at 70 degrees for 50 minutes and adding of Specialty Grains Strike 50 °C 62 °C 120 min
4 L (e) Sparge with 3L of treated water at 75 degrees. Sparge 75 °C 75 °C 5 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 10.7
Mash volume with grains 13.5
Grain absorption losses -4.3
Remaining sparge water volume 5.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.4 L) 11.4
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 6 L) 10
Estimated amount in fermentor 10
Total: 16.6  
Equipment Profile Used: System Default
 
Notes
  1. Prepare the Windsor English Yeast in 100mL of warm water in a 500mL Schott bottle. Allow to rest until added to the wort.

  2. In a 25L saucepot, add 10L of water and adjust the water chemistry as specified. Ensure the pH is 5.0.

  3. Heat the water to 50 degrees and recirculate. Line the pot with the BIAB Lining bag to allow for an open grain setup.

  4. Crack the base grains first and add these to the pot and begin the mash schedule with the protein rest. In the last 50 minutes of the mash, add the specialty grains. Do not allow the temperature to exceed 76 degrees Celsius.

  5. Remove the grains at the end of the mash schedule and place into a separate pot to sparge with 4L of water heated to 75 degrees Celsius. Add the runoff to the wort and begin to boil the wort to 100 degrees Celsius. See note.

  6. Once the wort is boiling, add the hops and follow the hop schedule for 60 minutes.

  7. At 15 minutes till the end of the boil, add the nutrients, sugar, honey and whirlfoc. Place the chilling coil into the boil and allow it to sterilize, ready for cooling. Prepare the Ice at this point as well.

  8. At the end of the boil, immediately begin chilling the wort.

  9. Once the wort has reached 18-20 degrees, transfer via the recirculation pump to a clean and sterilized SS 9.5L Corny Keg. Close and aerate the wort by shaking for at least 1-2 minutes, occasionally opening the PRV to allow in air.

  10. Add the yeast to the wort and seal the fermenter. Use a Spunding valve set to 10 PSI (lower pressure). Ferment for 2 weeks undisturbed. At the same time, place 1 Cinnamon Stick, 1 Vanilla bean and 200g of Raisins into a Mason Jar container and cover with Vodka. Place this in the fridge at 4-6 degrees Celsius until step 12 is required. Make sure the Cinnamon and Vanilla are below the raisins. Make sure the Mason Jar is sterilized before use.

  11. At the 2 week mark, reduce pressure to 5psi for the first day after 2 weeks. The following day, reduce pressure to 1psi and allow 2-3 hours of equalization.

  12. Take the Soaked Raisins and blend them into a puree without the Cinnamon Stick and Vanilla bean. Sterilize the food processor before pureeing the raisins. Make sure that the Cinnamon and Vanilla are sitting in a sanitized container until adding. Sanitize hands as well. Add the Puree, Dry Hops, Chocolate Nibs, Vanilla Bean and Cinnamon stick to a hop spider and close. Open the fermenter once equalized and drop in the hop spider. Close the fermenter immediately after doing this.

  13. Prepare a solution of 50mL Coffee espresso and 50g of Table sugar and stir until all dissolved. Add ice to chill to around 20 degrees or less. Then, top up to no more than 200mL and pressure transfer into the keg to begin a secondary fermentation. Allow to ferment for a further 4 weeks at 20psi (higher pressure).

  14. After 3 months of total fermentation, taste test the Stout by withdrawing and chilling under CO2 pressure in the fridge. Serve by tap to observe bubble formation.

  15. Ideally, Age the Stout for 6 months and taste test after this point. The stout can then be pressure transferred into a clean and sanitized SS 9.5L Corny Keg with the Trub left behind and discarded.

    Note Due to this being a small batch, sparging can occur over the wort with a colander, as the sparge water passes through the grain bed, dripping back into the wort


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  • Last Updated: 2021-10-07 00:03 UTC