From Russia with Love, Second Runnings - Beer Recipe - Brewer's Friend

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From Russia with Love, Second Runnings

185 calories 19.2 g 12 oz
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Beer Stats
Method: Extract
Style: American Stout
Boil Time: 90 min
Batch Size: 2.72 gallons (fermentor volume)
Pre Boil Size: 4.22 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Sunday December 18th 2022
1.056
1.014
5.5%
61.9
43.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Munich3 lb DME Munich 45 8 76.9%
0.30 lb Crisp Malting - Roasted Barley0.3 lb Roasted Barley - (late mash tun addition) 31.28 520 7.7%
0.30 lb Briess - Chocolate0.3 lb Chocolate - (late mash tun addition) 25 350 7.7%
0.20 lb Weyermann - Carafa II0.2 lb Carafa II - (late mash tun addition) 31.5 415 5.1%
0.10 lb Bairds - Crystal Malt 1500.1 lb Crystal Malt 150 - (late mash tun addition) 34 57 2.6%
3.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz CTZ0.4 oz CTZ Hops Pellet 16 Boil 60 min 53.62 28.6%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 5.4 Boil 5 min 4.51 35.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 5.4 Hop Stand 15 min 3.72 35.7%
1.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Mash 0 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
5 Milliliters
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
58 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.1 oz       Temp: 58 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Seattle - Cedar Water - Q2 - 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.91 g | 19.6 qt) 4.11 16.4  
Mash volume with grains (equipment estimates 4.91 g | 19.6 qt) 4.18 16.7  
Grain absorption losses (steeping) -0.11 -0.5  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 5.02 g | 20.1 qt) 4.22 16.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 2.74 11  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 2.72 10.9  
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: 4.11 16.4
Equipment Profile Used: System Default
 
Notes

This experiment recipe is my attempt to figure out what to do with a second runnings wort that I accidentally created. There was a mix up at the homebrew shop and the guy helping weigh and mill my grain gave me 6 additional pounds of Dark Munich for my Russian Imperial Stout. That inflated my grain bill by 30%, and when I got done with the sparge the gravity of the runnings coming out of the tun was still 1.068. Thus, a spare wort was created out of the second runnings.

I am attempting to figure out a plan to use this wort, mostly as an educational exercise, but also because I think it would be fascinating to compare the beers from the first and second runnings. Albeit, they would be fermented with different yeast, in different environments and would be hopped differently... so odds are they would be wildly different.

The use of german ale yeast and hallertau was inspired by the accidental overuse of the Dark Munich malt.

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  • Last Updated: 2022-12-18 16:25 UTC