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Stout

466 calories 47.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.118 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Chris D, Joe H
Calories: 466 calories (Per 12oz)
Carbs: 47.2 g (Per 12oz)
Created: Monday March 18th 2019
1.138
1.035
13.6%
54.2
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 38.2%
3 lb American - Munich - Dark 20L3 lb Munich - Dark 20L 33 20 11.5%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 1.9%
1.15 lb United Kingdom - Chocolate1.15 lb Chocolate 34 425 4.4%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 1.9%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 3.8%
8 lb Dry Malt Extract - Dark8 lb Dry Malt Extract - Dark 44 30 30.6%
32 oz Maple Syrup32 oz Maple Syrup 29.8 0 7.6%
26.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Nugget2 oz Nugget Hops Pellet 14 Boil 60 min 47.93 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 5.92 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 1 min 0.33 25%
4 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 253 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
WESTFIELD, MA Granville Res
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
6 gal Temperature -- 154 °F 60 min
3 gal Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 8.08 32.3  
Mash volume with grains 9.37 37.5  
Grain absorption losses -2.02 -8.1  
Remaining sparge water volume (equipment estimates 2.56 g | 10.2 qt) 0.41 1.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.79 3.1  
Pre boil volume (equipment estimates 9.15 g | 36.6 qt) 7 28  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.48 33.9
Equipment Profile Used: System Default
 
Notes

This was brewed with 9 gallons of freshly tapped maple water from my friend’s trees. If you were to make this again, you could add a quart of maple syrup to get the same amount of sugar.

Made a small vitality starter with 800ml of 1.030 wort and one package of rehydrated S-04. Also added a second package of S-04 at the same time.

Fermentation was vigorous for 3 days and started to slow but continued to bubble for nearly a week. Let it sit for another week before kegging.

Tasting it fresh from the fermenter without chilling or aging you get plenty of delicious residual sweetness, a nice warmth from the alcohol, and an interesting berry flavor that tastes, not like fake candy, but like fresh raspberries or blueberries. I suspect this is likely from the English ale yeast.

This will be aged in a bourbon barrel for a year.

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  • Last Updated: 2019-03-31 19:28 UTC