Not Will Be Works - Beer Recipe - Brewer's Friend

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Not Will Be Works

298 calories 27.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.34 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Tim Hamersly
Calories: 298 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Thursday August 8th 2024
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OG: 1.128 FG: 1.042 ABV: 11.3% IBU: 78

1.090
1.018
9.5%
87.9
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Simpsons - Maris Otter pale11 lb Maris Otter pale 38 2.4 46.3%
4 lb Great Western - California Select 2-Row Malt4 lb California Select 2-Row Malt 37 2 16.9%
2.49 lb Flaked Barley2.49 lb Flaked Barley 32 2.2 10.5%
3.52 lb Briess - Black Barley3.52 lb Black Barley - (late mash tun addition) 25 550 14.8%
18.70 oz Viking - Dark Chocolate Malt18.7 oz Dark Chocolate Malt - (late mash tun addition) 30.8 325 4.9%
15.40 oz Special B15.4 oz Special B - (late mash tun addition) 34 115 4.1%
9.50 oz Briess - Caramel Malt - 120L9.5 oz Caramel Malt - 120L - (late mash tun addition) 34.5 120 2.5%
23.73 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Chief Hops - Simcoe1.5 oz Simcoe Hops Pellet 13.6 Boil 60 min 70.81 42.9%
1 oz Yakima Chief Hops - Simcoe1 oz Simcoe Hops Pellet 13.6 Boil 10 min 17.12 28.6%
1 oz Yakima Chief Hops - Simcoe1 oz Simcoe Hops Pellet 13.6 Dry Hop 4 days 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Baking Soda Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 0 min.
20 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
8 g CellarScience - FermFed Other Primary 8 days
4 oz Oak Chips Flavor Secondary 7 days
0.20 g Ascorbic Acid Water Agt Kegging 8 days
 
Yeast
CellarScience - Hornindal
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
73 - 98 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
87 19 54 127 114 142
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 qt Temperature 164 °F 153 °F 70 min
Mash out Temperature 156 °F 158 °F 15 min
Sparge out Temperature 158 °F 170 °F 10 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.77 gal (55.07 qt). Suggest reducing strike water volume to 10.1 gal (40.4 qt) and adding 1.77 gal (7.07 qt) sparge/top-off. 11.87 47.5  
WARNING: Based on your provided mash thickness (2 qt/lb), your strike volume will exceeds the total water needed for the recipe (10.56 g). Reduce mash thickness to 1.77 qt/lb or increase pre-boil volume to 8.65 g.    
Strike water volume at mash thickness of 2 qt/lb 11.87 47.5  
Mash volume with grains 13.77 55.1  
Grain absorption losses -2.97 -11.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.34 29.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10.56 42.2
Equipment Profile Used: System Default
 
Notes

Since Voss Kveik yeast is a hungry hungry hippo, no yeast started should be necessary even though OG is very high.

Separate roasted grains from other grains to add at last 15 minutes of mash.

Mash all except roasted grains at 156 F for 70 mins. Measure pH 10 mins into first mash to ensure on-target pH of 5.2-5.4 Pull grains out and let drain for 10 mins.

Pre-Boil Target:
pH - 5.3
Gravity - 1.049

Post-Boil Target:
pH 5.3
Gravity - 1.090

Cool to 95 F and pitch yeast and yeast nutrient slurry.
Ferment at 69F for first week
Ferment at 75 F for 2nd week
Add dry hops and oak chips 4 days before the end of 2nd week fermentation.

Use forced CO2 thru beverage out tube to minimize oxygen ingress while the lid is opened to add hops/oak chips. Purge with CO2 after.

After 4 days, cold crash fermenter.

Rack beer into serving keg, force carbonate at 30 psi and shake for 2 mins. Set on tap at 9 psi and wait 1 day for pressure to stabilize before serving.

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  • Last Updated: 2024-12-18 07:55 UTC