Highlands Bog 2016 - Beer Recipe - Brewer's Friend

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Highlands Bog 2016

292 calories 32.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Greystone Homebrews
Calories: 292 calories (Per 12oz)
Carbs: 32.2 g (Per 12oz)
Created: Monday August 8th 2016
1.087
1.025
8.1%
47.7
44.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 58.8%
4 lb American - Caramel / Crystal 120L4 lb Caramel / Crystal 120L 33 120 11.8%
2 lb United Kingdom - Coffee Malt2 lb Coffee Malt 36 150 5.9%
2 lb Brown Sugar2 lb Brown Sugar - (late boil kettle addition) 45 15 5.9%
2 lb American - Aromatic Malt2 lb Aromatic Malt 35 20 5.9%
1 lb American - Wheat1 lb Wheat 38 1.8 2.9%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 4.4%
1.50 lb Black Perle patagonia1.5 lb Black Perle patagonia 36 375 4.4%
34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galena1 oz Galena Hops Leaf/Whole 13 Boil 75 min 20.26 33.3%
1 oz Galena1 oz Galena Hops Leaf/Whole 13 Boil 45 min 17.8 33.3%
1 oz Galena1 oz Galena Hops Leaf/Whole 13 Boil 15 min 9.62 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Infused Oak spirals Flavor Secondary 1 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1038 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Brown Sugar       Amount: .9 cup       CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 gal strike to 174 Infusion -- 157 °F 60 min
7.5 gal strike to 182 Fly Sparge -- 175 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.86 gal (51.45 qt). Suggest reducing initial water volume to 11.85 gal (47.4 qt) and adding 0.86 gal (3.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.56 gal (50.24 qt). Suggest reducing strike water volume to 9.44 gal (37.76 qt) and adding 0.56 gal (2.24 qt) sparge/top-off. 10 40  
Strike water volume at mash thickness of 1.25 qt/lb 10 40  
Mash volume with grains 12.56 50.2  
Grain absorption losses -4 -16  
Remaining sparge water volume (equipment estimates 6.96 g | 27.9 qt) 7.75 31  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.71 g | 50.9 qt) 13.5 54  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 17.75 71
Equipment Profile Used: System Default
 
Notes

primary for 14 days, then split batch into three 5 gallon arboys and secondary with oak chips. (4 oz on highland scotch and 4 oz on dry orange curaco, 4 oz dry). Secondary for 3-4 months then bottle.

will be bottled and aged

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  • Last Updated: 2016-09-08 12:25 UTC