Old Soul - Beer Recipe - Brewer's Friend

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Old Soul

322 calories 29.1 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: 1.070 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 322 calories (Per 12oz)
Carbs: 29.1 g (Per 12oz)
Created: Friday November 25th 2022
1.097
1.019
10.3%
85.1
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pilsner15 lb Pilsner 37 1.8 75%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 15%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 10%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz BSG - Magnum2 oz Magnum Hops Pellet 11.1 Boil 60 min 63.84 33.3%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 5 min 5.16 33.3%
2 oz BSG - Sabro2 oz Sabro Hops Pellet 14 Boil 5 min 16.05 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
13.39 ml Lactic acid Water Agt Mash 1 hr.
0.50 oz Fenugreek Herb Boil 5 min.
0.50 oz Tarragon Herb Boil 5 min.
50 g Coffee Beans Spice Primary 2 days
50 g Cacao Nibs Spice Primary 2 days
50 g Jaggery (+50g water for 1:1 syrup) Flavor Primary 0 min.
0.50 tsp Pure Vanilla Extract Flavor Primary 0 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 361 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
6.75 gal Strike 168 °F 156 °F 30 min
Steeping 156 °F 156 °F 60 min
Mash out Temperature 156 °F 170 °F 15 min
2 gal Sparge 170 °F 170 °F 15 min
Raise to boil while batch sparging Temperature 170 °F 212 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.75 27  
Mash volume with grains 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 2.81 g | 11.2 qt) 2.25 9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.16 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

I'm not usually one for this much adjunct, but we're ending the year on a wild one. Candi sugar was actually added 1lb after primary fermentation and 1lb after coffee/cacao were removed (added after first 1lb is finished fermenting).

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  • Last Updated: 2022-12-06 05:30 UTC