#w00tstout (NB) - Beer Recipe - Brewer's Friend

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#w00tstout (NB)

350 calories 37.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.07 gallons
Post Boil Size: 6.13 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Drew Curtis/Wil Wheaton/Greg Koch
Calories: 350 calories (Per 12oz)
Carbs: 37.8 g (Per 12oz)
Created: Saturday April 13th 2019
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1.104
1.029
9.9%
55.6
49.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale 38 3.75 58.1%
3.20 lb American - White Wheat3.2 lb White Wheat 40 2.8 11.6%
2.40 lb US - Pale 2-Row2.4 lb Pale 2-Row 37 1.8 8.7%
1.84 lb Flaked Rye1.84 lb Flaked Rye 36 2.8 6.7%
0.80 lb United Kingdom - Black Patent0.8 lb Black Patent 27 525 2.9%
0.80 lb United Kingdom - Roasted Barley0.8 lb Roasted Barley 29 550 2.9%
0.64 lb United Kingdom - Carastan Light (15L)0.64 lb Carastan Light (15L) 35 15 2.3%
0.56 lb United Kingdom - Crystal Rye0.56 lb Crystal Rye 33 90 2%
1.28 lb Candi Syrup - Belgian Candi Syrup - Simplicity1.28 lb Belgian Candi Syrup - Simplicity 32 1 4.7%
27.52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Target2 oz Target Hops Pellet 10.7 Boil 120 min 55.64 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.27 oz Toasted Pecans (crushed) Flavor Mash 1 hr.
5.46 oz Toasted Pecans (crushed) Flavor Boil 0 min.
3.27 oz Cacao Liquor Flavor Whirlpool 0 min.
3.27 oz American Toasted Oak Cubes (Bourbon soaked) Flavor Secondary 0 min.
4.36 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.18 g Gypsum Water Agt Mash 1 hr.
3.27 g Baking Soda Water Agt Mash 1 hr.
3.27 g Slaked Lime Water Agt Mash 1 hr.
11.80 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 700 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.22 gal Strike 160 °F 145 °F 60 min
2.5 gal Infusion 211 °F 158 °F 120 min
2 gal Sparge 185 °F 168 °F 15 min
Starting Mash Thickness: 1.1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 7.22 28.9  
Mash volume with grains 9.32 37.3  
Grain absorption losses -3.28 -13.1  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 4.27 17.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 8.07 32.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.13 24.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.13 g | 24.5 qt) 6 24  
Total: 11.49 46
Equipment Profile Used: System Default
 
Notes

Taken directly from the Northern Brewer recipe with one exception: Swapping out Golden Promise for Maris Otter and water treatment.

Yeast options:

Wyeast 1056, Safale US-05, White Labs WLP-001<br />


Recommend Danstar CBC-1 for priming

Sept 2021:

  • Scaled up to 6.0 gallon batch size
  • Reduced efficiency from 70% to 60%
  • changed mash volumes

    Boil 1 gal 1st runnings down to 1 qt (optional)
Last Updated and Sharing
 
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  • Last Updated: 2022-10-17 19:16 UTC