Imperial Blonde Tiramisu Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Imperial Blonde Tiramisu Stout

375 calories 37.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Barta ml
Calories: 375 calories (Per 12oz)
Carbs: 37.4 g (Per 12oz)
Created: Monday October 29th 2018
1.112
1.027
12.5%
69.7
6.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 70.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 3.9%
1 lb American - White Wheat1 lb White Wheat 40 2.8 3.9%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 3.9%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.8%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 2%
25.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.44 oz Hop Shots0.44 oz Hop Shots Hops Pellet 61.1 Boil 60 min 69.69 100%
0.44 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Cacao nibs Flavor Kegging 7 days
2 each Vanilla bean Spice Kegging 7 days
6 oz Coffee beans Flavor Secondary 2 days
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NE IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 5 24 96 73 0
mash pH 5.35 target

7 gal RO Mash water:
---------------------------------
2.5 g Gypsum
2.8 g CaCl2
1.4 g Epsom
1.1 g NaCl
2.8 mL Lactic acid

3 gal RO Mash water:
---------------------------------
1.1 g Gypsum
1.2 g CaCl2
0.6 g Epsom
0.5 g NaCl
1 mL Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Mash (148 F) Infusion -- 161 °F 60 min
3 gal Sparge Sparge -- 165 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.03 28.1  
Mash volume with grains 8.83 35.3  
Grain absorption losses -2.81 -11.3  
Remaining sparge water volume (equipment estimates 3.32 g | 13.3 qt) 3.53 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.29 g | 29.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.23 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.56 42.3
Equipment Profile Used: System Default
 
Notes

13 ml hop shots at 60 min in boil.

Add lactose and sugar with whirlfloc and yeast nutrient at 5 min in boil.

02-NOV-18: 6 oz cacao nibs toasted (325F for 15 min) and added to enough vodka to cover. 7 vanilla beans added to 6 oz vodka (Add 2oz of tincture at kegging). Coffee beans purchased (KC Roasterie Espresso Tuscany), dry bean with 6 oz in a bag once kegged, taste after 24 hr.

BREW DAY (17-NOV-18):
-----------------------------------
Forget to add the Lactic acid to the mash, expected pH ~5.55 is still in reasonable range for mash.

SG ~1.105

Chilled to 80 F and allowed fermentation to free-rise to ~85F.

UPDATE (23-Nov-18):
Beer kegged, hydro looks to be at 1.022 (pic attached for color). ~265 ml of vodka tincture added to keg with 6 oz of coffee beans. Taste after 24 hr, before deciding to pull bag.

Last Updated and Sharing
 
2,025
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-12-15 04:24 UTC