Old Jassafras Russian Imperial Stout - Beer Recipe - Brewer's Friend

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Old Jassafras Russian Imperial Stout

293 calories 30.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chad Brillhart
Calories: 293 calories (Per 12oz)
Carbs: 30.1 g (Per 12oz)
Created: Monday December 17th 2018
1.088
1.022
8.7%
62.8
47.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 77.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.3%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 4.2%
0.75 lb Belgian - Chocolate0.75 lb Chocolate 30 340 4.2%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 2.8%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.8%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 42.34 25%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 4.5 Boil 25 min 11.83 31.3%
1.75 oz Willamette1.75 oz Willamette Hops Pellet 4.5 Boil 10 min 8.64 43.8%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Sassafras Bark Herb Secondary 60 days
1 each Vanilla Beans in Bourbon Herb Secondary 60 days
6 oz Bourbon Other Secondary 60 days
2.50 oz Belgian bittersweet chocolate Flavor Boil 15 min.
1.50 oz Unsweetened cocoa nibs Flavor Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 220 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 155 °F 60 min
4.5 gal Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.75 27  
Mash volume with grains 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 3.65 g | 14.6 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Make tinctures of dried Sassafras, Wintergreen, and Sarsaparilla with 80 proof vodka using an herb:vodka ratio of 1:4. Make vanilla infused bourbon using 1-2 vanilla beans and 8oz of bourbon. Let these cure for the duration of the fermentation of the beer or about 4 weeks. Shake tincture jars daily to speed up the process. Beer fermentation temp should be 65-70F.

When transferring to keg or before bottling, find your total end volume of beer produced and add the correct amount of tincture as shown below. (As herbs can vary in strength you may need to adjust your ratios. I used the ones below with good results.)
Add 0.67% volume sassafras tincture.
Add 0.50% volume wintergreen tincture.
Add 0.25% volume sarsaparilla tincture.
Add 1.00% volume vanilla infused bourbon.

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  • Last Updated: 2019-02-23 13:52 UTC