Anastasia’s Dark Heart Oyster Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Anastasia’s Dark Heart Oyster Stout

1 calories 0.1 g 1.25 ml
brewer logo
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60.65 liters
Post Boil Size: 54 liters
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.123 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Wednesday January 10th 2024
1.123
1.017
13.9%
20.9
50.0
5.4
82.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg United Kingdom - Golden Promise15 kg Golden Promise $ 3.00 / kg
$ 45.00 		37 3 57.9%
3 kg Cane Sugar3 kg Cane Sugar - (late boil kettle addition) 46 0 11.6%
1 kg Gladfield - Big O, Malted Oats1 kg Big O, Malted Oats $ 3.40 / kg
$ 3.40 		27.5 2.28 3.9%
1 kg Gladfield - Light Chocolate Malt1 kg Light Chocolate Malt 32.7 355 3.9%
1 kg Molasses1 kg Molasses - (late boil kettle addition) 36 80 3.9%
1 kg Gladfield - Roasted Barley1 kg Roasted Barley 33 488 3.9%
1 kg Gladfield - Sour Grapes Acid Malt1 kg Sour Grapes Acid Malt 12.4 2.03 3.9%
1 kg Gladfield - Vienna Malt1 kg Vienna Malt 37.4 3.45 3.9%
750 g Gladfield - Medium Crystal Malt750 g Medium Crystal Malt 35.4 56.35 2.9%
650 g Gladfield - Light Crystal Malt650 g Light Crystal Malt 35.4 31.98 2.5%
500 g Gladfield - Harraway's Rolled Oats500 g Harraway's Rolled Oats 39.1 1.4 1.9%
25.90 kg / $ 48.40
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g East Kent Goldings100 g East Kent Goldings Hops Pellet 5 First Wort 0 min 20.88 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Baking Soda Water Agt Mash 0 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
30 g Gypsum Water Agt Mash 0 min.
1 kg Oyster Shell Water Agt Boil 1 hr.
400 g Oyster meat Flavor Boil 15 min.
5 g Whirlfloc Water Agt Boil 15 min.
5 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
80 Grams
Cost:
$ 0.42 / g
$ 33.60
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1793 B cells required
$ 33.60 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.98 bar       Temp: 20 °C       CO2 Level: 1.65 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
50 L Strike 67 °C 66 °C 60 min
25 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.25 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.9 L. Suggest reducing initial water volume to 42.85 L and adding 16.5 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 63.73 L. Suggest reducing strike water volume to 30.95 L and adding 18.33 L sparge/top-off. 49.3
Strike water volume at mash thickness of 2.3 L/kg 49.3
Mash volume with grains 63.7
Grain absorption losses -21.9
Remaining sparge water volume (equipment estimates 32.9 L) 34.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 59.4 L) 60.7
Volume increase from sugar/extract (late additions) 2.5
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 50 L) 54
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 54 L) 50
Total: 83.5  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/anastasias-dark-heart-russian-imperial-stout-recipe/

Mash at 150°F (66°C) for 60 minutes. Boil for 120 minutes. Add the molasses in the last 10 minutes of the boil. Caramelize the table sugar on the stovetop, cool it to room temperature, break it into chunks, and add it to the primary before you pitch the yeast. Ferment in the high 60s to low 70s Fahrenheit (low 20s Celsius) for 30 days. Move it to secondary fermentation for 90 days.

One liter starter of White Labs WLP007 Dry English Ale Yeast

BREWER’S NOTES
This recipe goes nuts when fermenting. I typically lose 15–20 percent of the batch out of the blow-off tube when it’s in the primary fermentor. I force carbonate and then bottle with a counter-pressure filler. I’ve had mash efficiency as low as 35 percent on this, so make sure you’re adjusting for your own system.

Last Updated and Sharing
 
630
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-01-12 02:02 UTC
  • Snapshot Created: 2024-01-10 05:34 UTC
  • Link To Parent Recipe