Abyss chocolate stout 2022 - Beer Recipe - Brewer's Friend

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Abyss chocolate stout 2022

369 calories 32.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.097 (recipe based estimate)
Post Boil Gravity: 1.111 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 369 calories (Per 12oz)
Carbs: 32.6 g (Per 12oz)
Created: Saturday October 2nd 2021
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by dnezmusic

OG: 1.091 FG: 1.019 ABV: 9.5% IBU: 74

1.111
1.021
11.8%
75.3
47.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - LME Pale Ale8 lb LME Pale Ale 34.5 6 36.8%
2 lb Briess - DME Golden Light2 lb DME Golden Light 44.6 4 9.2%
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 18.4%
2 lb Munich2 lb Munich 37 6 9.2%
0.50 lb Munich - Light 10L0.5 lb Munich - Light 10L 33 10 2.3%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.3%
0.50 lb Weyermann - Carafa III0.5 lb Carafa III 32 525 2.3%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 6.9%
4 oz Caramel / Crystal 60L4 oz Caramel / Crystal 60L 34 60 1.1%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.6%
1.50 lb Brown Sugar1.5 lb Brown Sugar 45 15 6.9%
21.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil at 212 °F 60 min 68.22 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil at 212 °F 15 min 5.08 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil at 212 °F 5 min 2.04 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz toasted cocoa nibs Flavor Whirlpool 0 min.
5 each toasted French oak balls Flavor Secondary 18 days
4 oz toasted cocoa nibs Flavor Secondary 3 days
5 oz Toasted Coconut Flavor Secondary 3 days
1 each oak stave Flavor Secondary 3 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 544 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Lebanon filtered
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
4 gal Sparge 166 °F 155 °F 60 min
3.5 gal Fly Sparge 165 °F -- 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.99 g | 35.9 qt) 7.84 31.3  
Mash volume with grains (equipment estimates 8.99 g | 35.9 qt) 8.66 34.6  
Grain absorption losses (steeping) -1.28 -5.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.95 3.8  
Pre boil volume (equipment estimates 8.65 g | 34.6 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.84 31.3
Equipment Profile Used: System Default
 
Notes

Mash high- 155 degrees for higher viscosity.
Add LME to kettle prior to boil.

Nottingham yeast pitched first at 60 degrees. Day two of fermentation Lalvin Bourgovin RC 212 rehydrated and pitched, raised temp to 70 degrees. Slight fermentation still going on in day 7.

Oak balls soaked in scotch. Balls and soaking scotch added to secondary on 12/11/21 for 18 days. On 12/29 racked a second time into clean carboy to remove yeast sediment. Two bottles of 2017 barley wine added to help fill carboy. Oak balls removed and replaced with medium toast oak stave. Check aging progress in three months (end of March 2022).

Toasted nibs and toasted coconut added to tertiary on 4/5/22.

brew date: 11/27/21
secondary date: 12/11/21
tertiary date: 4/5/22
OG: 1120
OG on 12/11/21: 1036
OG on 9/5/22: 1025
ABV: 12.5%

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  • Last Updated: 2024-01-27 19:48 UTC