Black TomKat - Beer Recipe - Brewer's Friend

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Black TomKat

375 calories 43.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 3.125 gallons (fermentor volume)
Pre Boil Size: 5.6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 65% (brew house)
Source: HBT Xocoveza thread inspired
Rating:
4.00 (1 Review)

Calories: 375 calories (Per 12oz)
Carbs: 43.4 g (Per 12oz)
Created: Friday August 3rd 2018
1.111
1.035
11.3%
76.7
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 47.5%
1.75 lb German - Munich Light1.75 lb Munich Light 37 6 11.9%
1.75 lb United Kingdom - Pale Chocolate1.75 lb Pale Chocolate 33 207 11.9%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 6.8%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 5.1%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.4%
0.50 lb American - Black Barley0.5 lb Black Barley 27 530 3.4%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 3.4%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 3.4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.4%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g Northern Brewer36 g Northern Brewer Hops Pellet 8.3 Boil 70 min 61.54 70.6%
15 g Perle15 g Perle Hops Pellet 4.9 Boil 70 min 15.14 29.4%
51 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 each Ancho Chilli, dried Spice Secondary 7 days
2 oz Cinnamon, chushed bark Spice Secondary 7 days
3 oz Cocao Nibs Spice Secondary 7 days
1 each Guajillo Chili, dried Spice Secondary 7 days
3 oz Vanilla extract Flavor Bottling 0 min.
1.50 oz Coffee, course grind Flavor Whirlpool 10 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 387 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle       Amount: 58 g corn sugar into 2.875 gallons.      
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 33 45 35 140
Add to 6.6 gallons P'ville water (very soft):
2 g each CC and Gyp
4 g Baking Soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.6 gal BIAB Infusion -- 148 °F 70 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.18 g | 32.7 qt) 7.63 30.5  
Mash volume with grains (equipment estimates 9.32 g | 37.3 qt) 8.77 35.1  
Grain absorption losses -1.78 -7.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.15 g | 24.6 qt) 5.6 22.4  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 3.13 12.5  
Volume into fermentor 3.13 12.5  
Total: 7.63 30.5
Equipment Profile Used: System Default
 
Notes

This is a spiced imperial stout inspired by the Xocoveza recipe thread on HomeBrewTalk.com. It is also inspired by Abraxas Imperial Stout and has had the mash profile kicked up to hit somewhere between 10% and 11% ABV.

Pitched entire US-05 yeast cake from a 3.5 gallon batch of Carmel Amber Ale. Ferment stuck at 1.048. Repitched a pack of S-33 which did nothing.

Mashing high (158) left a lot of unfermentable sugar and low attenuation. The beer stuck on 1.048 after two weeks. I corrected that with amylase enzyme in the fermenting wort after three weeks. On the advise of the brewer at Alvarado Street Brewery it is best to mash low (148) to get as much fermentable sugar as possible out of this kind of grain bill. Final gravity ended up at 1.038. Beer does not taste overly sweet due to the high amount of dark/roasted grain and the 70 IBUs.

Spice addition process:
3 oz roasted cocoa nibs
4 inch Indonesian cinnamon stick broken into small pieces
8 grams whole medium roast Mandailing coffee beans
15 grams shredded dried Ancho chili - no seeds
5 grams shredded dried Guahillo chili - no seeds
1 oz Jim Beam whiskey

All placed in a jar and covered with a 50/50 mix of 190 proof Everclear and water. This steeped the whole time of fermentation except I took most of the cinnamon out after 2 days as it was tasting strong of cinnamon.

When fermentation was complete I added 1 gram crushed nutmeg and 3 grams of crushed cinnamon stick to the infusion for 1 hour to sterilize and then poured it all into the fermentor for 7 days prior to bottling. Vanilla extract was added to beer to taste at bottling time. I did not really measure it, just added a little and tasted and added a little more until I liked it. I would guess a few ounces in all.

This turned out great and I will do it again.

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  • Last Updated: 2019-04-05 17:49 UTC