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Sludge

441 calories 50 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 175 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 12.75 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 59% (ending kettle)
Hop Utilization: 98%
Calories: 441 calories (Per 12oz)
Carbs: 50 g (Per 12oz)
Created: Monday November 7th 2022
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Countmosis Russian Imperial Stout

by Kosmak125

OG: 1.106 FG: 1.019 ABV: 11.5% IBU: 95

1.130
1.040
11.8%
106.8
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row 37 1.8 26%
10 lb Weyermann - Munich Type I10 lb Munich Type I 38 6 26%
3 lb Crisp Malting - Brown Malt3 lb Brown Malt - (late mash tun addition) 32.7 65 7.8%
3 lb Flaked Oats3 lb Flaked Oats - (late mash tun addition) 33 2.2 7.8%
3 lb Simpsons - Golden Naked Oats3 lb Golden Naked Oats 27 7 7.8%
3 lb American - White Wheat3 lb White Wheat 40 2.8 7.8%
18 oz American - Chocolate18 oz Chocolate - (late mash tun addition) 29 350 2.9%
1 lb Honey Malt1 lb Honey Malt - (late mash tun addition) 37 25 2.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 2.6%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley - (late mash tun addition) 29 550 2.6%
12 oz American - Caramel / Crystal 120L12 oz Caramel / Crystal 120L - (late mash tun addition) 33 120 1.9%
12 oz American - Caramel / Crystal 80L12 oz Caramel / Crystal 80L - (late boil kettle addition) 33 80 1.9%
12 oz United Kingdom - Crystal Rye12 oz Crystal Rye - (late boil kettle addition) 33 90 1.9%
2 oz American - Roasted Barley2 oz Roasted Barley - (late mash tun addition) 33 300 0.3%
38.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 First Wort 60 min 42.6 25%
1 oz Centennial1 oz Centennial Hops Pellet 9.9 Boil 15 min 17.31 25%
2 oz Chinook (13 AA)2 oz Chinook (13 AA) Hops Pellet 13.4 Boil 15 min 46.87 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g/gal amburana wood chips Flavor Kegging 8 days
60 ml/gal rye whiskey Flavor Kegging 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 685 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
182 0 0 152 59 217
Bru’n Water Black Dry
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 gal Infusion -- 155 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 20.89 gal (83.57 qt). Suggest reducing initial water volume to 8.92 gal (35.68 qt) and adding 8.89 gal (35.57 qt) sparge/top-off. 17.81 71.3  
Total strike volume 17.81 71.3  
Mash volume with grains 20.89 83.6  
Grain absorption losses -4.81 -19.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.53 g | 42.1 qt) 12.75 51  
Boil off losses -4.38 -17.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 8.23 g | 32.9 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 17.81 71.3
Equipment Profile Used: System Default
 
Notes

Problem with pump, wouldn’t pump both recirc and whirlpool same time. Was worried about dry fire so there wasn’t much recirc and top of mash was 4* cooler. Was 148-50 at top most of mash. Turned heat up to 158 and it brought top to about 152.

Mash out was awful. Let drain for a while, tried to squeeze, wrestled bag into a bucket, took half out, squeezed, dumped, put other half in, squeezed, off to boil. After all that, absorption was about .1 gal/lb, before squeezing was around .13 gal/lb

Pre boil gravity was low, boiled extra to bring it up, forgot about hops completely and scrambled to get these hops in for 30 minutes. OG in this recipe was measured. Efficiency tweaked to get recipe to match measured.

Fermented starting at 67, dropped to 1.044 in 2 days with phenolics, increased to 70, 1.042 at 4 days and phenolics persist, not unbearable but not desirable, increased to 75F.

Emptied entire kettle into fermenter instead of waiting for trub to settle like normal.

This yeast was left out over night accidentally in packaging. About 600billion cells after starter. Oxygenated wort with pure O2. Resulting pitch rate about 1.1.

2gal left in keg added 8 grams of medium toast amburana wood chips soaked in 1/2 cup of bulleit rye. Put in keg in a Muslim bag with a weight for 8 days then removed. Don’t change this ratio or duration at all, perfect. Toasted Madagascar vanilla notes

Round 2:
2 hour mash, ph was perfect at 5.2, iodine test is perfect, partigyle for a second beer

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  • Last Updated: 2024-12-18 14:10 UTC