Jet-Lag Imperial Stout - Beer Recipe - Brewer's Friend

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Jet-Lag Imperial Stout

352 calories 37.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.115 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 352 calories (Per 12oz)
Carbs: 37.2 g (Per 12oz)
Created: Friday January 4th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb United Kingdom - Maris Otter Pale17 lb Maris Otter Pale 38 3.75 76%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.9%
16 oz American - Roasted Barley16 oz Roasted Barley 33 300 4.5%
16 oz Belgian - Chocolate16 oz Chocolate 30 340 4.5%
11 oz Belgian - De-Bittered Black11 oz De-Bittered Black 34 566 3.1%
11 oz American - Caramel / Crystal 120L11 oz Caramel / Crystal 120L 33 120 3.1%
358 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Nugget28 g Nugget Hops Pellet 13.4 Boil 60 min 35.09 37.8%
32 g Willamette32 g Willamette Hops Pellet 5.8 Boil 25 min 12.07 43.2%
14 g Willamette14 g Willamette Hops Pellet 5.8 Boil 15 min 3.77 18.9%
74 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g/gal Wyeast - Beer Nutrient Water Agt Boil 10 min.
5 oz Belgian bittersweet chocolate Spice Boil 15 min.
4 oz Cacao Nibs Spice Boil 15 min.
0.50 oz Oak Chips Flavor Secondary 0 min.
8 oz Bulleit Bourbon Flavor Secondary 0 min.
8 oz Cold Brewed Kona Coffee Flavor Secondary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 617 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
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
Sparge -- 155 °F 60 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 6.99 28  
Mash volume with grains (equipment estimates 8.33 g | 33.3 qt) 8.78 35.1  
Grain absorption losses -2.8 -11.2  
Remaining sparge water volume (equipment estimates 3.2 g | 12.8 qt) 2.55 10.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 4.8 19.2  
Top off amount 0.45 1.8  
Going into fermentor 5.25 21  
Total: 9.55 38.2
Equipment Profile Used: System Default
 
Notes

Perform an infusion mash at 155°F (68°C) for 60 minutes. Boil for 90 minutes, adding hops and chocolate as specified. Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days.
Add bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months.
Near end of secondary, brew 1 cup (237 ml) cold-brew of Kona Coffee and Sumatra coffee. Strain out grounds and add cold-brewed coffee to secondary before bottling.

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  • Last Updated: 2020-11-29 02:20 UTC