K8 the Gr8 - Beer Recipe - Brewer's Friend

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K8 the Gr8

329 calories 27.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Todd Mott, Head Brewer, from The Portsmouth Brewer
Calories: 329 calories (Per 330ml)
Carbs: 27.6 g (Per 330ml)
URL: http://www.homebrewtalk.com/showthread.php?t=217674
Created: Tuesday October 4th 2016
1.107
1.018
11.6%
71.6
38.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg American - Pale Ale6 kg Pale Ale 37 3.5 32.6%
0.74 kg Belgian - Special B0.74 kg Special B 34 115 4%
0.80 kg Flaked Barley0.8 kg Flaked Barley 32 2.2 4.4%
0.80 kg German - Dark Wheat0.8 kg Dark Wheat 39 6.5 4.4%
0.63 kg German - CaraMunich III0.63 kg CaraMunich III 34 57 3.4%
0.53 kg American - Aromatic Malt0.53 kg Aromatic Malt 35 20 2.9%
0.53 kg American - Caramel / Crystal 40L0.53 kg Caramel / Crystal 40L 34 40 2.9%
0.53 kg American - Roasted Barley0.53 kg Roasted Barley 33 300 2.9%
0.21 kg American - Caramel / Crystal 120L0.21 kg Caramel / Crystal 120L 33 120 1.1%
0.21 kg United Kingdom - Black Patent0.21 kg Black Patent 27 525 1.1%
0.21 kg United Kingdom - Chocolate0.21 kg Chocolate 34 425 1.1%
7.20 kg Dry Malt Extract - Light7.2 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 39.2%
18.39 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops Pellet 15 Boil 60 min 36.75 17.6%
60 g Perle60 g Perle Hops Pellet 4.4 Boil 60 min 16.17 26.4%
47.60 g Styrian Goldings47.6 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 16.03 21%
10.58 g Centennial10.58 g Centennial Hops Pellet 8.3 Boil 15 min 2.67 4.7%
17.98 g Palisade17.98 g Palisade Hops Pellet 7.5 Boil 0 min 7.9%
25.38 g Styrian Goldings25.38 g Styrian Goldings Hops Pellet 5.5 Boil 0 min 11.2%
25.38 g Willamette25.38 g Willamette Hops Pellet 7.2 Boil 0 min 11.2%
226.92 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1391 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
65.2 L Infusion -- 66 °C 40 min
8 L Add 4Q of boiling H2O Temperature -- 68 °C 20 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.83 L. Suggest reducing initial water volume to 40.72 L and adding 5.43 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 69.48 L. Suggest reducing initial strike volume to 38.01 L and adding 24.08 L sparge/top-off. 62.1
Strike water volume (equipment estimates 58.2 L) 62.1
Mash volume with grains (equipment estimates 65.6 L) 69.5
Grain absorption losses -11.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.2 L) 50
Volume increase from sugar/extract (late additions) 4.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil Volume 44
Volume into fermentor 44
Total: 62.1  
Equipment Profile Used: System Default
 
Notes

All of Kate is lightly oaked. We make our own Portwood simply by infusing oak spirals ( The Barrel Mill, Avon, MN- 800.201.7125) with local Port. Of course if I told you the amounts and proportions I have to kill you!! Actually, we take 6 spirals and break them up, place them into a 10 gal. corny keg and pour 3 bottles of Tawney Port over the spirals. We add about 10 PSI to the keg and let the concoction sit for 18-25 days. Then we fill the remainder of the 10 gal. keg with Kate. Let it sit at ambient temp for 45-60 days then inject the 10 gals back into the 440 gals of KtG. Once the keg is empty we then back fill the 10 gals and let the Kate sit on the oak for another 6 months. This become the double oaked Kate. Very rare, only about 56 bottles produced. Hope this helps. Kate can age for 6 years once in bottles, if truth be known!! Cheers! Tod Mott

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  • Last Updated: 2016-10-05 00:27 UTC