Shoot the Moon - Beer Recipe - Brewer's Friend

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Shoot the Moon

296 calories 28.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 296 calories (Per 12oz)
Carbs: 28.7 g (Per 12oz)
Created: Friday November 19th 2021
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Great Western - Premium 2-Row13 lb Premium 2-Row 37 2 67.5%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 5.2%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 2.6%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 7.8%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 2.6%
2 lb Belgian - Biscuit2 lb Biscuit 35 23 10.4%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.6%
0.25 lb Molasses0.25 lb Molasses - (late boil kettle addition) 36 80 1.3%
19.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Sabro0.5 oz Sabro Hops Pellet 13.3 Boil 45 min 17.27 12.5%
0.50 oz Yakima Valley Hops - Talus0.5 oz Talus Hops Pellet 7.1 Boil 45 min 9.22 12.5%
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops Pellet 15.1 Boil 10 min 15.49 25%
1 oz Yakima Valley Hops - Talus1 oz Talus Hops Pellet 9.2 Boil 10 min 9.44 25%
1 oz Yakima Valley Hops - Perle1 oz Perle Hops Pellet 7.1 Boil 60 min 20.09 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Toasted Coconut Flavor Secondary 5 days
4 oz toasted cocoa nibs Flavor Primary 5 days
10 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
6.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 6.1 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 153 °F 60 min
3 gal Batch Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.94 27.8  
Mash volume with grains 8.42 33.7  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 2.71 g | 10.9 qt) 2.13 8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

Roast cocoa nibs at 300 for 15-20 minutes. Single layer on a sheet, shuffle them around every 5 minutes and check flavor profile. Roast right before pitching.

Toast coconut right before pitching.

Adjust water adjuncts to fit your desired profile/source water.

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  • Last Updated: 2022-02-04 03:33 UTC