Call me a cab/cabernet aged imperial stout - Beer Recipe - Brewer's Friend

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Call me a cab/cabernet aged imperial stout

310 calories 30.8 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: 6.5 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Me
Calories: 310 calories (Per 12oz)
Carbs: 30.8 g (Per 12oz)
Created: Tuesday July 12th 2016
1.093
1.022
9.3%
21.1
49.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb US - Pale 2-Row16 lb Pale 2-Row 37 1.8 78%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 7.3%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 7.3%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2.4%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 4.9%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.2 Boil 60 min 11.19 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.6 Boil 20 min 7.42 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.6 Boil 5 min 2.44 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirlfloc Fining Boil 15 min.
2 tsp Yeast nutrient Water Agt Boil 15 min.
2 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
80 Milliliters
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
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
7 gal Strike 163 °F 152 °F 60 min
4 gal Sparge 185 °F 170 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.69 30.8  
Mash volume with grains 9.33 37.3  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 2.24 g | 9 qt) 1.63 6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

Started with one package of WLP007 and added 12 oz of 1272; blew the top during primary; need a blow off tube!!

OG = 1.088 on 9/4/16
SG = 1.020 on 9/15/16 ABV approx. 9%

Cold crashed for 1 week at 35 F.

Racked to glass carboy on 9/22/16, added 2 oak spirals soaked in cabernet sauvignon overnight. Age for 12 weeks on oak.

Bottled approx. 2 gallons (approx 3 TBL priming sugar dissolved in 1.5 cups hot water), kegged the rest.

New batch 7/31/22: 2 packs of the WLP007 yeast

OG = 1.068 (very low, not sure why); fermentation started going on 8/2/22

SG = 1.032, 70 F (8/4/22); fermentation is jamming!

SG = 1.021, 67 F (8/5/22); ABV = 6.17%

SG = 1.019, 64 F (8/12/22); ABV = 6.43%

Adding 1/2 gallon of water with 2 pounds of DME on 8/12/22 to increase ABV (boiled for 5 minutes). Adding 1 pkg of S-04 yeast also.

SG = 1.033, 67 F, after DME addition.

Fermentation started back on 8/13, slowed on 8/14.

SG = 1.020, 69 F; added ABV of 1.71%

SG = 1.018, 65 F; added ABV of 1.97%; fermentation is pretty much done (8/19/22); ABV = 8.4%

Boiled 1 medium oak spiral for 15 minutes then soaked in Bogel Cab Sauv for 2 days. Racked beer into carboy with spirals (9/4/22). Very clean looking and tastes good. Got a little extra to keg. Bottle in first week of December.

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  • Last Updated: 2022-09-04 15:16 UTC