KBS ish - Beer Recipe - Brewer's Friend

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KBS ish

303 calories 32.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.1 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alex
Calories: 303 calories (Per 330ml)
Carbs: 32.8 g (Per 330ml)
Created: Wednesday July 18th 2018
1.097
1.027
9.2%
50.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Pale 2-Row7 kg Pale 2-Row 38 2.5 79.1%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 8.5%
0.30 kg New Zealand - Dark Chocolate Malt0.3 kg Dark Chocolate Malt 32.7 659.9 3.4%
0.30 kg American - Roasted Barley0.3 kg Roasted Barley 33 300 3.4%
0.25 kg German - Carafa III0.25 kg Carafa III 32 535 2.8%
0.25 kg American - Caramel / Crystal 120L0.25 kg Caramel / Crystal 120L 33 120 2.8%
8.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Nugget25 g Nugget Hops Pellet 13 Boil 60 min 30.44 22.7%
35 g Willamette35 g Willamette Hops Pellet 5 Boil 25 min 11.39 31.8%
50 g Willamette50 g Willamette Hops Pellet 5 Boil 10 min 8.49 45.5%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Ground Coffee Flavor Other 15 min.
40 g Unsweetened Cocoa Nibs Flavor Boil 15 min.
60 g Cold Brew Coffee Flavor Primary 5 days
10 g Bourbon Soaked Oak Chips Flavor Primary 5 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 32.3
Mash volume with grains 38.1
Grain absorption losses -8.9
Remaining sparge water volume (equipment estimates 4.7 L) 3.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 26.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 21
Going into fermentor 21
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 months.

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  • Last Updated: 2018-08-20 10:43 UTC