Prairie Artisan Ales - Vinyl (clone) - Beer Recipe - Brewer's Friend

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Prairie Artisan Ales - Vinyl (clone)

398 calories 33.1 g 12 oz
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Beer Stats
Method: Extract
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.164 (recipe based estimate)
Post Boil Gravity: 1.120 (recipe based estimate)
Efficiency: 55% (steeping grains only)
Source: BYO
Calories: 398 calories (Per 12oz)
Carbs: 33.1 g (Per 12oz)
Created: Thursday February 15th 2024
1.120
1.020
13.1%
52.1
50.0
n/a
31.64
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.85 lb Briess - DME Pilsen Light3.85 lb DME Pilsen Light 43 2 16.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.4%
1.20 lb Candi Syrup - Belgian Candi Syrup - D2 (160L)1.2 lb Belgian Candi Syrup - D2 (160L) 32 160 5.1%
4 oz Brown Sugar4 oz Brown Sugar 45 15 1.1%
4 oz Turbinado4 oz Turbinado 44 10 1.1%
4 oz Maltodextrin4 oz Maltodextrin 39 0 1.1%
3.85 lb Briess - DME Pilsen Light3.85 lb DME Pilsen Light - (late boil kettle addition) 43 2 16.3%
11.65 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb Canada Malting - SUPERIOR PILSEN MALT2 lb SUPERIOR PILSEN MALT 37.2 1.5 8.4%
13 oz Dingemans - Special B13 oz Special B 33.1 125 3.4%
8 oz Belgian - Chocolate8 oz Chocolate 30 340 2.1%
13 oz German - Carafa III13 oz Carafa III 32 535 3.4%
8 oz Weyermann - Chocolate Rye8 oz Chocolate Rye 29.9 240 2.1%
5.40 oz Weyermann - Melanoidin5.4 oz Melanoidin 34.5 27 1.4%
113 oz Crisp Malting - Pale Chocolate113 oz Pale Chocolate $ 0.28 / oz
$ 31.64 		32.7 220 29.8%
$ 31.64
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Magnum3 oz Magnum Hops Pellet 14 Boil 60 min 52.07 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Oak Cubes Medium Toast Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 730 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.3 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add yeast nutrient 10 min before end of boil
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Steeping -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.11 g | 32.4 qt) 4.29 17.2  
Mash volume with grains (equipment estimates 8.11 g | 32.4 qt) 5.42 21.7  
Grain absorption losses (steeping) -1.75 -7  
Volume increase from sugar/extract (early additions) 0.46 1.8  
Pre boil volume (equipment estimates 6.82 g | 27.3 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.3 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
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: 4.29 17.2
Equipment Profile Used: System Default
 
Notes

Prairie Artisan Ales’ Vinyl clone
(5 gallons/19 L, partial mash)
OG = 1.120 FG = 1.034
IBU = 56 SRM = 92 ABV = 13%

Ingredients
7.7 lbs. (3.5 kg) Briess Pilsen dried malt extract
2 lbs. (910 kg) Canadian Superior Pilsen malt
13 oz. (366 g) Dingemans Special B malt
8 oz. (227 g) Dingemans chocolate malt
13 oz. (366 g) Weyermann Carafa® III malt
8 oz. (227 g) Weyermann chocolate rye malt
5.4 oz. (153 g) Weyermann melanoidin malt
113 oz. (366 g) Crisp pale chocolate malt
2 lbs. (910 g) flaked oats
1.2 lbs. (540 g) D2 liquid candi sugar
4 oz. (113 g) dark brown sugar
4 oz. (113 g) turbinado sugar
4 oz. (113 g) maltodextrin
21 AAU Magnum hops (60 min.) (1.5 oz./43 g at 14% alpha acids)
2 oz. (56 g) French oak cubes
Servomyces (yeast nutrient)
SafAle US-05, LalBrew BRY-97 (American West Coast Ale), Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
¾ cup corn sugar (if priming)

Step by step
If you do not have a used Bourbon barrel for aging, then soak the oak cubes in the Bourbon of your choice at least two weeks before brew day to recreate the barrel aging essence. Also, use two sachets if using a dry yeast or make a large starter if using liquid yeast. You may consider re-pitching yeast from a previous batch as well.

In a mesh bag, mash Pilsen and melanoidin malts and flaked oats in 2 gallons (7.6 L) of water at 149 °F (65 °C) for 60 minutes. Steep the rest of your grains for 10 minutes in a separate mesh bag. Drain bags and add water to make 3 gallons (11 L) of wort. Raise to near boiling, then remove pot from heat and slowly stir in half of your malt extract until dissolved. Return to the heat source and boil for 60 minutes.

Add bittering hops and sugars at the beginning of boil. With 10 minutes remaining, remove again from boil and stir in the rest of the malt extract.

Follow the remainder of the all-grain recipe, topping up to 5.5 gallons (21 L) in the fermenter.

At flameout, whirlpool, then rapidly chill the wort to 68 °F (20 °C) and transfer the wort to your fermenter. Oxygenate the wort if using a liquid yeast strain or re-using yeast, then pitch the yeast. Set the fermenter in a cool, dark place to ferment at about 68 °F (20 °C).

After fermentation is complete, add your soaked oak cubes, or rack to a secondary vessel containing the cubes. After achieving the desired flavor profile, crash cool, keg and force carbonate to 2.5 volumes, or prime and bottle condition.

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  • Last Updated: 2024-03-18 20:03 UTC