Kane Barrel-Aged Imperial Stout - 180L - Beer Recipe - Brewer's Friend

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Kane Barrel-Aged Imperial Stout - 180L

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 240 min
Batch Size: 180 liters (fermentor volume)
Pre Boil Size: 210.75 liters
Post Boil Size: 190.73 liters
Pre Boil Gravity: 1.108 (recipe based estimate)
Post Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Wednesday December 29th 2021
1.120
1.029
11.9%
18.6
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
65 kg Gladfield - American Ale Malt65 kg American Ale Malt 37.3 2.54 64.4%
10 kg Gladfield - Light Chocolate Malt10 kg Light Chocolate Malt 32.7 355 9.9%
10 kg Gladfield - Big O, Malted Oats10 kg Big O, Malted Oats 27.5 2.28 9.9%
4 kg Gladfield - Munich Malt4 kg Munich Malt 36.8 7.87 4%
4 kg Gladfield - Medium Crystal Malt4 kg Medium Crystal Malt 35.4 56.35 4%
4 kg Gladfield - Dark Crystal Malt4 kg Dark Crystal Malt 35.4 96.45 4%
4 kg Gladfield - Roast Barley4 kg Roast Barley 32.7 507 4%
101 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Columbus150 g Columbus Hops Pellet 15 Boil 60 min 18.58 100%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Yeast Nutrient Other Boil 15 min.
18 g Epsom Salt Water Agt Mash 0 min.
30 g Table Salt Water Agt Mash 0 min.
125 g Gypsum Water Agt Mash 0 min.
10 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
3.60 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 6314 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.18 bar       Temp: 20 °C       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
280 L Strike 69 °C 68 °C 60 min
180 L Sparge 76 °C 76 °C 45 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 203.55 L. Suggest reducing initial water volume to 45.4 L and adding 158.15 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 319.16 L 252.5
Strike water volume at mash thickness of 2.5 L/kg 252.5
Mash volume with grains 319.2
Grain absorption losses -101
Remaining sparge water volume (equipment estimates 53 L) 60.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 203.6 L) 210.8
Boil off losses -22.8
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 180 L) 190.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 190.7 L) 180
Total: 312.7  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-kane-barrel-aged-imperial-stout/

Mill the grains, add the rice hulls (if using them to help avoid a stuck mash), and mash at 155°F (68°C) for 60 minutes, targeting a liquor-to-grist ratio of 1 qt/lb (2.1 l/kg). Adjust the mash pH to 5.4 if necessary. Vorlauf until the runnings are clear of particles, then start the burner and run off into the kettle. Sparge and top up as necessary to get about 8 gallons (30 liters) of wort if possible, targeting a pre-boil gravity of about 1.092. Boil for about 4 hours or until the gravity approaches the target starting gravity (1.120), adding hops when about 1 hour is left in the boil. Chill to 64°F (18°C), add the yeast nutrient, aerate well, and pitch plenty of healthy yeast. Ferment at 68–70°F (20–21°C).

When fermentation is complete and gravity has stabilized, wait a few more days, then drop the temperature to 50°F (10°C). Drop the yeast if possible, or rack into secondary purged with CO2. Allow the temperature to free rise back to ambient temperature. Rack into a 5-gallon (19-liter) bourbon barrel purged with CO2, leaving as little head space as possible—or, if lacking the barrel, add about 3 oz (85 g) of bourbon-soaked oak cubes to secondary. Age patiently but sample often—using a small barrel reduces the aging time—minimizing oxygen pickup as much as possible.

BREWER’S NOTES
Feel free to sub in your favorite base malt or blend of base malts for the two-row. Likewise, any good bittering hop at 20 IBUs can go in for Columbus.

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  • Last Updated: 2021-12-29 22:05 UTC