I Forgot Our Anniversary - Beer Recipe - Brewer's Friend

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I Forgot Our Anniversary

297 calories 36.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Lorenz/Drudy
Calories: 297 calories (Per 12oz)
Carbs: 36.2 g (Per 12oz)
Created: Friday November 18th 2016
1.088
1.030
7.5%
45.2
33.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27.90 lb American - Pale 2-Row27.9 lb Pale 2-Row 37 1.8 85.2%
2.14 lb American - Caramel / Crystal 60L2.14 lb Caramel / Crystal 60L 34 60 6.5%
1.07 lb American - Roasted Barley1.073 lb Roasted Barley 33 300 3.3%
1.07 lb American - Chocolate1.073 lb Chocolate 29 350 3.3%
8.80 oz Molasses8.8 oz Molasses 36 80 1.7%
32.74 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Nugget2 oz Nugget Hops Pellet 11 Boil 60 min 33.07 33.3%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 30 min 10.4 33.3%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 3 min 1.68 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 20 min.
2 each Yeast Nutrient Fining Boil 5 min.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 600 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 Volumes
 
Target Water Profile
Sweet Stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 2 100 150 50 140
Custom for Sweet Stout using a 3:1 Chloride:Sulfate Ratio
Est pH 5.6

Mash:
3.0 g Gypsum (CaSO4 x 2H2O)
3.0 g Calcium Chloride (CaCl2)
5.0 g Canning Salt (NaCl)
5.0 g Baking Soda (NaHCO3)

Sparge:
2.0 g Gypsum (CaSO4 x 2H2O)
2.0 g Calcium Chloride (CaCl2)
3.4 g Canning Salt (NaCl)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.06 gal 10.06 Gallons @ 173.68 (F) Infusion -- 158 °F 60 min
6.6 gal 6.78 gal sparge @168 °F Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.63 gal (50.53 qt). Suggest reducing strike water volume to 9.43 gal (37.7 qt) and adding 0.63 gal (2.53 qt) sparge/top-off. 10.06 40.2  
Strike water volume at mash thickness of 1.25 qt/lb 10.06 40.2  
Mash volume with grains 12.63 50.5  
Grain absorption losses -4.02 -16.1  
Remaining sparge water volume (equipment estimates 5.89 g | 23.6 qt) 5.67 22.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 11.73 g | 46.9 qt) 11.5 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 15.73 62.9
Equipment Profile Used: System Default
 
Notes

Note: 597 Bil Cells required for yeast. Going under will underattenuate and disrupt the yeast's ability to reduce diacetyl.

3 pkgs of Ringwood in a 2.2L Starter with Stir Plate

Diacetyl Rest for 2/3 days after primary fermentation completes

Add 1# of Cacao Nibs in the secondary for 5 days.
Add 10# of Raspberries in the secondary for 5 days.
Add 1oz Vanilla after raspberries ferment out

Let rest for 2 weeks or until Diacetyl is reduced

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  • Last Updated: 2017-03-01 16:23 UTC