w00tstout

Method: BIAB
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 21 gallons
Post Boil Size: 17.3 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Drew Curtis / Wil Wheaton / Greg Koch - Stone
Calories: 358 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)

Created: Sunday August 16th 2015

Original Gravity:

1.108

Final Gravity:

1.018

ABV (alternate):

13.2%

IBU (tinseth):

54.8

SRM (daniels):

37.4

Mash pH

5.8

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
42.50 lb	United Kingdom - Golden Promise42.5 lb Golden Promise	37	3	56.5%
8.95 lb	American - White Wheat8.95 lb White Wheat	40	2.8	11.9%
6.80 lb	US - Pale 2-Row6.8 lb Pale 2-Row	37	1.8	9%
5.10 lb	Flaked Rye5.1 lb Flaked Rye	36	2.8	6.8%
3.40 lb	Belgian Candi Sugar - Clear/Blond (0L)	38	0	4.5%
2.55 lb	American - Roasted Barley2.55 lb Roasted Barley	33	300	3.4%
2.55 lb	United Kingdom - Black Patent2.55 lb Black Patent	27	525	3.4%
1.70 lb	United Kingdom - Carastan Light (15L)1.7 lb Carastan Light (15L)	35	15	2.3%
1.70 lb	United Kingdom - Crystal Rye1.7 lb Crystal Rye	33	90	2.3%
75.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
5.67 oz	Target5.67 oz Target Hops		Pellet	11.5	Boil	90 min	54.8	100%
5.67 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
5.67 oz	Target (Pellet)		54.8	100%
5.67 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
10.20 oz	Toasted Pecans (Crushed)	Flavor	Mash	150 min.
17 oz	Toasted Pecans (Crushed)	Flavor	Boil	1 min.
10.20 oz	Cacao Liquor	Flavor	Boil	1 min.
8.50 oz	American Medium+ Toast Oak Cubes	Flavor	Secondary	5 days
19.83 oz	Bourbon	Flavor	Secondary	5 days
42.95 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (custom):	79.7%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 1231 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Eureka, MO, US - 2018 Report

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
21.5 gal	Acid and Protein Rest	Infusion	--	113 °F	30 min
	Amylase	Temperature	--	148 °F	30 min
3 gal	Sparge of bag	Sparge	--	--	--
	Acid and Protein Rest	Temperature	--	113 °F	30 min
	Beta Amylase	Temperature	--	140 °F	--
	Alpha Amylase	Temperature	--	154 °F	30 min
5 gal	Sparge of bag	Sparge	--	170 °F	--

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 19.46 gal (77.85 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.46 gal (29.85 qt) sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 35.7 gal (142.8 qt). Suggest reducing initial strike volume to 6.25 gal (25.01 qt) and adding 23.7 gal (94.8 qt) sparge/top-off.	29.95	119.8
Strike water volume (equipment estimates 28.42 g \| 113.7 qt)	29.95	119.8
Mash volume with grains (equipment estimates 34.16 g \| 136.7 qt)	35.7	142.8
Grain absorption losses	-8.98	-35.9
Mash Lauter Tun losses	-0.25	-1
Volume increase from sugar/extract (early additions)	0.28	1.1
Pre boil volume (equipment estimates 19.46 g \| 77.9 qt)	21	84
Boil off losses	-2.25	-9
Hops absorption losses (first wort, boil, aroma)	-0.21	-0.9
Post boil Volume (equipment estimates 17 g \| 68 qt)	17.3	69.2
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 17.3 g \| 69.2 qt)	17	68
Total:	29.95	119.8
Equipment Profile Used:	System Default

Notes

8 L starter. May need some WLP 099 to finish it off?

When buying grains, divide 1/2 & 1/2 while weighing.
Use reiterative mashing for this recipe:
1) Mash in first half at 113 F for 30 minutes in 21.5 gallons.
1A) Adjust mash pH to 5.4 with phosphoric acid.
1B) Increase to @ 148 F for 30 min.
2) Raise bag and "sparge" w/ 3 gallons (cold).
2A) Remove grains.
3) Replace bag & add other half of grains.
3A) Adjust mash pH to 5.4 with phosphoric acid.
4) Mash in at 113 F (setpoint) for 30 minutes.
4) Raise for 30 minutes @ 140 F.
5) Raise for 30 minutes to 154 F for debranching.
6) Raise to 170 F before final "sparge" - 5 gallons.

Preparing pecans:
Start with chopped pecans... Toast pecans 15 minutes at 300 F, cover with paper towels, roll with rolling pin, repeat for 4 roasts.

Soak oak cubes in Bourbon 3 days prior to addition.

Adjust mash pH to 5.4 with phosphoric acid. Add salts to RO water as described:
For brewers who are looking for an “easy button” with RO water, use 4 grams (approximately one teaspoon) of calcium chloride for each 5 gallons of brewing water. For hoppy beers, add 7 grams of gypsum to your brewing water with the calcium chloride.

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Last Updated: 2020-09-06 12:36 UTC

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w00tstout