KBS #2 - Beer Recipe - Brewer's Friend

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KBS #2

357 calories 38.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Source: JJL
Calories: 357 calories (Per 12oz)
Carbs: 38.8 g (Per 12oz)
Created: Friday March 18th 2016
1.106
1.030
10.0%
63.5
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb US - Pale 2-Row17 lb Pale 2-Row 37 1.8 74.4%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.8%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.4%
1 lb American - Chocolate1 lb Chocolate 29 350 4.4%
0.68 lb Belgian - De-Bittered Black0.675 lb De-Bittered Black 34 566 3%
0.68 lb American - Caramel / Crystal 120L0.675 lb Caramel / Crystal 120L 33 120 3%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 2.2%
22.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.13 oz Nugget1.125 oz Nugget Hops Pellet 14 Boil 90 min 43.08 27.3%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 4.5 Boil 25 min 10 30.3%
1.75 oz Willamette1.75 oz Willamette Hops Pellet 4.5 Boil 10 min 7.3 42.4%
4.12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz bourbon soaked french oak cubes Flavor Secondary 30 days
5 oz coca powder Flavor Boil 15 min.
2 oz sumatran coffee Flavor Boil 0 min.
2 oz kona coffe (brewed) Flavor Secondary 30 days
2 each Vanilla Beans (soaked in vodka) Flavor Secondary 30 days
1 tsp Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 261 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 3.50 oz.       CO2 Level: 2.3 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.9 gal Infusion -- 156 °F 60 min
mash out Temperature -- 168 °F 10 min
10 qt Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.98 27.9  
Mash volume with grains 8.77 35.1  
Grain absorption losses -2.79 -11.2  
Remaining sparge water volume (equipment estimates 3.93 g | 15.7 qt) 3.52 14.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.51 42
Equipment Profile Used: System Default
 
Notes

Soak oak cubes in perfered bourbon for one week (at least)
Soak vanillia beans in vodka for one week (at least)
Brew Kona Coffee with 8oz of boiling water and save
If you want a thicker stout mash at 158 degrees and calculate how much extra sugar you will need to put in

Put all secondary ingredents in for one month then rack off to new secondary and let age one month

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  • Last Updated: 2021-01-30 16:20 UTC