BBA Imperial Stout - Beer Recipe - Brewer's Friend

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BBA Imperial Stout

401 calories 37.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 180 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 51% (brew house)
Source: RxBrews
Calories: 401 calories (Per 12oz)
Carbs: 37.7 g (Per 12oz)
Created: Friday September 28th 2018
1.120
1.026
14.0%
44.7
40.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 39.2%
11 lb United Kingdom - Golden Promise11 lb Golden Promise 37 3 33.2%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 3%
1 lb American - Chocolate1 lb Chocolate 29 350 3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3%
1 lb German - Carafa II1 lb Carafa II 32 425 3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 3%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 3%
14 oz United Kingdom - Roasted Barley14 oz Roasted Barley 29 550 2.6%
12 oz Belgian - Chocolate12 oz Chocolate 30 340 2.3%
8 oz Dry Malt Extract - Light8 oz Dry Malt Extract - Light 42 4 1.5%
33.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 10 Boil 30 min 25.2 66.7%
0.50 oz Millenium0.5 oz Millenium Hops Pellet 15.5 Boil 30 min 19.53 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Baking Soda Water Agt Mash 1 hr.
5 g Calcium Chloride Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
3 oz Bourbon-soaked oak cubes Flavor Secondary 0 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1 (M cells / ml / ° P) 531 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 15 67 81 58 99
14.3 gallons

Baking Soda - 9 g
CaCl - 5 g
Epsom - 4 g
Gypsum - 2 g
KCl - 1.5 g
NaCl - 1.5 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.3 gal Sparge Temperature -- 155 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.21 gal (52.85 qt). Suggest reducing strike water volume to 9.39 gal (37.56 qt) and adding 1.21 gal (4.85 qt) sparge/top-off. 10.6 42.4  
Strike water volume at mash thickness of 1.3 qt/lb 10.6 42.4  
Mash volume with grains 13.21 52.9  
Grain absorption losses -4.08 -16.3  
Remaining sparge water volume (equipment estimates 3.24 g | 13 qt) 2.69 10.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 9.56 g | 38.2 qt) 9 36  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 13.29 53.2
Equipment Profile Used: System Default
 
Notes

Mash: 154-158
No Sparge (entire 14.3 gallons used)
Mash Temp: 154-158 range
Pre-Boil: SG: 1.060 @ ~8.5-9 gallons
3 hour boil
Aimed for 5.5 gallons finish but boiled down to 5 gallons
5 gallons post boil @ SG: 1.120


Yeast: WLP090 x 2, WLP007 x 1
Pitched yeast: Sep 30 @ 10 pm @ 74F with 90 secs of O2 @ pitch
30 sec of O2 @ 24hr

Fermentation Start : Oct 1 @ 10pm



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  • Last Updated: 2018-10-02 15:25 UTC