db Imperial Rum Stout (<ABV) (Competition) - Beer Recipe - Brewer's Friend

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db Imperial Rum Stout (<ABV) (Competition)

274 calories 24.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (brew house)
Source: db
Calories: 274 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Saturday May 4th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10.60 lb Canadian - Pale 2-Row10.6 lb Pale 2-Row 36 1.75 65.3%
0.90 lb United Kingdom - Coffee Malt0.9 lb Coffee Malt 36 150 5.5%
0.75 lb Belgian - Biscuit0.75 lb Biscuit 35 23 4.6%
0.40 lb American - Chocolate0.4 lb Chocolate 29 350 2.5%
1 lb Briess - Barley, Flaked1 lb Barley, Flaked 32.2 1.4 6.2%
0.40 lb Briess - Blackprinz Malt0.4 lb Blackprinz Malt 25 500 2.5%
0.80 lb Molasses0.8 lb Molasses - (late boil kettle addition) 36 80 4.9%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 6.2%
6 oz Maltodextrin6 oz Maltodextrin - (late boil kettle addition) 39 0 2.3%
16.22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 29.19 25%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 45 min 26.8 25%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 2 min 3.21 25%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 2 min 2.47 25%
4 oz / $ 0.00
 
Yeast
GigaYeast - Scotch Ale #1
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Med-Low
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 417 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
6.5 gal Infusion -- 152 °F 60 min
1 gal Temperature -- 170 °F 20 min
Starting Mash Thickness: 1.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 6.32 25.3  
Mash volume with grains (equipment estimates 6.95 g | 27.8 qt) 7.45 29.8  
Grain absorption losses -1.76 -7  
Remaining sparge water volume (equipment estimates 2.16 g | 8.6 qt) 1.61 6.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.1 0.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 7.93 31.7
Equipment Profile Used: System Default
 
Notes

Mash in at 152F--7# Pale and other grains 1hr, mash out.
Raise to 170F and mash rest of pale for 20 min, mash out.
Add water if needed to reach 6.5gal
Boil in DME and Molasses (Black Strap) 15 min

Secondary
.75os Licorice Root
1 oz Denali Hops
2 split Vanilla beans
4oz Hungarian Oak Cubes soaked in Rum (no adding rum)
6oz Maltodextrin anytime during secondary

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  • Last Updated: 2019-09-13 21:57 UTC