Sloshed Yeti - Beer Recipe - Brewer's Friend

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Sloshed Yeti

311 calories 31.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark Field
Calories: 311 calories (Per 330ml)
Carbs: 31.7 g (Per 330ml)
Created: Wednesday March 14th 2018
1.100
1.025
9.9%
94.7
45.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg American - Pale 2-Row5.5 kg Pale 2-Row 37 1.8 64.8%
315 g American - Caramel / Crystal 120L315 g Caramel / Crystal 120L 33 120 3.7%
235 g American - Chocolate235 g Chocolate - (late boil kettle addition) 29 350 2.8%
235 g United Kingdom - Black Patent235 g Black Patent - (late boil kettle addition) 27 525 2.8%
238 g American - Roasted Barley238 g Roasted Barley - (late boil kettle addition) 33 300 2.8%
235 g Flaked Wheat235 g Flaked Wheat 34 2 2.8%
235 g Flaked Rye235 g Flaked Rye 36 2.8 2.8%
1.50 kg Liquid Malt Extract - Light1.5 kg Liquid Malt Extract - Light 35 4 17.7%
8,493 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
38.30 g Chinook38.3 g Chinook Hops Pellet 13 Boil 60 min 57.56 41.3%
19.30 g Chinook19.3 g Chinook Hops Pellet 13 Boil 30 min 22.29 20.8%
17.60 g Centennial17.6 g Centennial Hops Pellet 10.5 Boil 15 min 10.6 19%
17.60 g Centennial17.6 g Centennial Hops Pellet 10.5 Boil 5 min 4.26 19%
92.80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
 
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:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 158 B cells required
- Us05 x2 packs
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 158 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Infusion -- 65 °C 90 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 18.9
Mash volume with grains 23.5
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 13.1 L) 15
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.1
Pre boil volume (equipment estimates 25.2 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 19
Going into fermentor 19
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

10g gypsom
24hour 1.6L starter

Ferment for 2 weeks primary + 4 weeks secondary.
Condition at least 2 months before drinking.
Secondary rack onto 2X vanilla beans & spiced rum chips

this is the 2nd round of making this beer, swapping out the sailors for makers mark.
Soak rum in sailor jerrys 25G for 2 weeks. 25g x rum chunk & 2 x vanilla cut length ways 1X cinimon stick 1teaspoon nutmeg. 3 days 1 strip of orange peel

1KG DME LIGHT last 10min of boil (substituted for 2kg pale 2 row. Done for ease of use) i forgot to add DME so 14hours after pitching yeast I added 1.5kg DML and shook fementor.

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  • Last Updated: 2019-07-23 04:30 UTC