(2015-01-23) Steel Cut Imperial Stout - Beer Recipe - Brewer's Friend

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(2015-01-23) Steel Cut Imperial Stout

359 calories 30 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 17.6 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 359 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created: Tuesday January 20th 2015
25.6 °P
4.6 °P
11.9%
81.4
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Golden Promise16 lb Golden Promise 37 3 65.3%
1.50 lb Belgian - Special B1.5 lb Special B 34 115 6.1%
1.50 lb United Kingdom - Chocolate1.5 lb Chocolate 34 425 6.1%
1.50 lb United Kingdom - Roasted Barley1.5 lb Roasted Barley 29 550 6.1%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 4.1%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 4.1%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2%
1.50 lb Rolled Oats1.5 lb Rolled Oats 33 2.2 6.1%
24.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Brewer's Gold3 oz Brewer's Gold Hops Pellet 6 Mash 0 min 9.3 60%
2 oz Warrior2 oz Warrior Hops Pellet 13 Boil 90 min 72.1 40%
5 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
WY1084 Slurry
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Beta Sacc Temperature -- 148 °F 45 min
Alpha Sacc Temperature -- 156 °F 45 min
Mash-Out Temperature -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.19 36.8  
Mash volume with grains 11.04 44.1  
Grain absorption losses -3.06 -12.3  
Hops absorption losses (mash) -0.11 -0.5  
Remaining sparge water volume (equipment estimates 3.31 g | 13.3 qt) 3.24 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.08 g | 36.3 qt) 9 36  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 12.43 49.7
Equipment Profile Used: System Default
 
Notes

The 'Rolled Oats' in the grist are actually steel cut oats that I simmered separately in hot water and added at the end of the mash.

Don't skimp on the 2 hour boil!

3 x USO5 packets + 4 oz WY1084 slurry from a previous stout.

Mineral: 0.5tsp per 5gal each of Gyp/Ep/CaCl. Used 100% RO water.

Yes, those are hops in the mash. Brewers Gold hops produce a great dried dark fruit/plumb flavor when mashed which is good for this style.

Racked to keg from primary on 2/13/15. Hit FG target of 1.020 (5 Brix). Tastes incredible! Body and booze for days.

Going to store in keg for 2 months at fridge temp, then force carb and bottle-gun this sucker before extended cellaring.

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  • Last Updated: 2016-05-24 21:38 UTC