15-1-16 South of the Boarder Imperial Stout - Beer Recipe - Brewer's Friend

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15-1-16 South of the Boarder Imperial Stout

267 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 90 min
Batch Size: 15.6 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Rayce Meyers
No Chill: 30 minute extended hop boil time
Calories: 267 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Friday January 16th 2015
1.082
1.008
9.7%
41.0
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb American - Pale 2-Row40 lb Pale 2-Row 37 1.8 81.6%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 4.1%
4 lb American - Chocolate4 lb Chocolate 29 350 8.2%
1.50 lb American - Roasted Barley1.5 lb Roasted Barley 33 300 3.1%
1.50 lb American - Black Malt1.5 lb Black Malt 28 500 3.1%
49 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 5 Boil 50 min 11.93 25%
2 oz Willamette2 oz Willamette Hops Pellet 5 Boil 10 min 9.93 25%
2 oz Kent Goldings2 oz Kent Goldings Hops Pellet 4.9 Boil 10 min 9.73 25%
2 oz Willamette2 oz Willamette Hops Pellet 5 Boil 5 min 9.37 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
48 oz Black Strap Molasses Other Boil 1 hr.
2 lb Cane Sugar Other Boil 40 min.
11.75 oz Organic Raw Blue Agave Other Boil 30 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1460 B cells required
WLP007 in secondary
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1460 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 12psi at 40F       CO2 Level: 2.4? Volumes
 
Target Water Profile
Arrowhead CA Spring Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 4 11 13 4 81
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 gal RIMM Temperature -- 152 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.15 gal (72.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.15 gal (24.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 22.3 gal (89.18 qt). Suggest reducing strike water volume to 8.08 gal (32.32 qt) and adding 10.3 gal (41.18 qt) sparge/top-off. 18.38 73.5  
Strike water volume at mash thickness of 1.5 qt/lb 18.38 73.5  
Mash volume with grains 22.3 89.2  
Grain absorption losses -6.13 -24.5  
Remaining sparge water volume (equipment estimates 6.15 g | 24.6 qt) 10 40  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 18.15 g | 72.6 qt) 22 88  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 15.6 62.4  
Going into fermentor 15.6 62.4  
Total: 28.38 113.5
Equipment Profile Used: System Default
 
Notes

Adding 3oz of medium roast French oak chips soaked over night in 1oz of silver tequila and 1oz of medium roast French oak chips (dry) into secondary fermentation

3 different fermenters - to age 30 days,
90 days and 183 days)

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  • Last Updated: 2015-01-17 22:36 UTC