omnipollollollollollo - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

omnipollollollollollo

351 calories 37.6 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 351 calories (Per 330ml)
Carbs: 37.6 g (Per 330ml)
Created: Sunday December 17th 2017
1.112
1.031
10.6%
40.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 46.7%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 13.3%
0.80 kg United Kingdom - Munich0.8 kg Munich 37 6 10.7%
0.40 kg Belgian - Biscuit0.4 kg Biscuit 35 23 5.3%
0.50 kg United Kingdom - Crystal 60L0.5 kg Crystal 60L 34 60 6.7%
0.50 kg German - De-Husked Caraf III0.5 kg De-Husked Caraf III 32 470 6.7%
0.20 kg Molasses0.2 kg Molasses 36 80 2.7%
0.40 kg United Kingdom - Chocolate0.4 kg Chocolate 34 425 5.3%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) 41 1 2.7%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 14 Boil 80 min 36.38 27.3%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 5 min 4.09 45.5%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 0 min 27.3%
55 g / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.3
Mash volume with grains 26
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 8.3 L) 7.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 21.8 L) 21
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 13
Going into fermentor 13
Total: 28.7  
Equipment Profile Used: System Default
 
Notes

malt:
4kg base (maris otter and oats)
1.2kg toasted (munich and biscuit)
0.5 kg caramel (crystal + remaining little bit of carared)
0.4 kg roasted (chocolate + carafa 3)
plus treacle!

Mash:
use bristol tap water for mash. 15 litres. pH after 5 mins is 5.50 (after 0 mins it was 5.70). Temp is 67. Mash started at 8:50, though everything tested by 9:10. So mash till 10:10.

Lauter / sparge:
Expect to get around 8 litres out from mash.
So sparge with around 12 litres. Use bristol tap water for sparge. Add some lactic acid to reduce acidity, so sparge water pH is 6.1. Volume retrieved is 21l, which I'll boil down to 12l. Efficiency was 62%. Added campden tablet before boil.

Boil:
put 15g magnum in at 12:30
With 25 min remaining (13:35) then add: hops, protofloc, molasses , lactose (200g) and cocoa powder (80g).

Cooled down as usual. Then aerated by transferring back and forth between pot and bucket several times (didn't shake). Added 2 packs of yeast (US05), but too early i.e. while still filtering so some got stuck in filter! Tried to spoon it back into bucket. Also added a 3rd packet of US05, so hopefully plenty. I therefore have somewhere between 1and 3 packs of yeast - prob closer to 3.

OG is 1.110 exactly. Temp was 22 degrees. Left under stairs. fermentation activity from a few hours later. Then chugged long for 3 days at 16-18 degrees for 3 days. Bubbling slowed I moved to kitchen. after about a week it was down to 1.040. Then after 2.5 weeks it was down to 1.0.32 (also had some brown bubbly stuff on top which wasn't there after 1 week i think).
Then transferred to 2 5l secondarys, plus in each one 100 g of cacao nibs (bought as raw from love2brew and i roasted for maybe 20 mins, then sprayed with starsan) and 1 vanilla pod that I sprayed with star san and cut down the middle to open them out). Did this on 20/01/18

Bottled:
04/02/18. usual syphon straight to bottle but used my new wilko syphon (requires sucking to start, but new/clean and no pumping so hopefully less oxygenating). primed with 44g sugar total for the approx 10 litres which should have been around 2 volumes CO2. Also sprinkled a little bit of wilko yeast into each bottle

Last Updated and Sharing
 
747
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-03-04 14:08 UTC