Ballast Point Victory at sea - Beer Recipe - Brewer's Friend

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Ballast Point Victory at sea

338 calories 34.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 69.5% (brew house)
Calories: 338 calories (Per 12oz)
Carbs: 34.3 g (Per 12oz)
Created: Wednesday January 2nd 2019
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1.101
1.025
10.0%
54.8
39.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.75 lb American - Pale 2-Row13.75 lb Pale 2-Row 37 1.8 67.1%
4 lb American - Munich - Light 10L4 lb Munich - Light 10L 33 10 19.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.9%
16 oz American - Chocolate16 oz Chocolate 29 350 4.9%
8 oz American - Caramel / Crystal 90L8 oz Caramel / Crystal 90L 33 90 2.4%
4 oz American - Black Malt4 oz Black Malt 28 500 1.2%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 36.07 50%
1 oz Columbus1 oz Columbus Hops Pellet 15.7 Boil 15 min 18.73 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Coffee Spice Secondary 7 days
2 each Vanilla bean Spice Secondary 7 days
1 g Gypsum Water Agt Mash 1 hr.
3.60 g Epsom Salt Water Agt Mash 1 hr.
2.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.60 g Baking Soda Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 454 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 3.3 oz       CO2 Level: 2 Volumes
 
Target Water Profile
Bru'n Water Black Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 33 44 57 142
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Temperature -- 155 °F 60 min
9 qt Sparge -- 212 °F 10 min
2 qt Sparge -- 170 °F 20 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 6.41 25.6  
Mash volume with grains 8.05 32.2  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 2.98 g | 11.9 qt) 2.41 9.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

Add fresh ground coffee and vanilla beans sliced lengthwise to secondary for 24-72 hours, depending on preference.

I've found adding coffee grounds to secondary makes for a less bitter brew than boiling. the difference between vanilla bean tincture vs added to secondary seems to be unnoticable.

Let this beer condition for at least 2-3 months in bottle

http://brulosophy.com/2019/01/21/brewing-with-coffee-boil-kettle-addition-vs-fermentation-vessel-addition-exbeeriment-results/

For the peanut butter victory at sea, add 2 6.5oz jars PB2 peanut butter powder to secondary and bump ibu to 65

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  • Last Updated: 2019-08-16 16:20 UTC