Firestone Walker Parabola Imperial Stout -Dustin Kral Head Brewer - Beer Recipe - Brewer's Friend

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Firestone Walker Parabola Imperial Stout -Dustin Kral Head Brewer

436 calories 46.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 10.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 57% (ending kettle)
Source: Dustin Kral Head Brewer Firestone Walker
Calories: 436 calories (Per 12oz)
Carbs: 46.7 g (Per 12oz)
Created: Thursday June 20th 2019
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OG: 1.120 FG: 1.025 ABV: 12.5% IBU: 61

1.129
1.036
14.3%
64.1
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb United Kingdom - Maris Otter Pale17 lb Maris Otter Pale 38 3.75 56%
3 lb American - Munich - Light 10L3 lb Munich - Light 10L 33 10 9.9%
2.20 lb American - Roasted Barley2.2 lb Roasted Barley 33 300 7.2%
1 lb Flaked Oats1 lb Flaked Oats - (late boil kettle addition) 33 2.2 3.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.3%
0.90 lb United Kingdom - Extra Dark Crystal 120L0.9 lb Extra Dark Crystal 120L 33 120 3%
0.65 lb American - Caramel / Crystal 80L0.65 lb Caramel / Crystal 80L 33 80 2.1%
0.30 lb German - Carafa III0.3 lb Carafa III 32 535 1%
0.30 lb American - Chocolate0.3 lb Chocolate 29 350 1%
4 lb Dry Malt Extract - Light4 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 13.2%
30.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 ml ctz extract1 ml ctz extract Hops Extract 40 Boil 120 min 9.09 1.1%
4 ml ctz extract4 ml ctz extract Hops Extract 40 Boil 90 min 36.36 4.4%
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 18.68 47.2%
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 47.2%
90.05 ml / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
2 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Beaverton Public Water (Bull Run)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 7.91 31.6  
Mash volume with grains 10.01 40.1  
Grain absorption losses -3.29 -13.2  
Remaining sparge water volume 6.14 24.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.31 g | 33.2 qt) 10.5 42  
Volume increase from sugar/extract (late additions) 0.31 1.2  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume (equipment estimates 7.69 g | 30.8 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 14.04 56.2
Equipment Profile Used: System Default
 
Notes

https://www.homebrewtalk.com/forum/threads/firestone-walker-parabola.268482/

I got this recipe from the link above, someone was corresponding with Firestone Walker trying to get info on brewing Parabola and he got sent a scaled down homebrew recipe from the head brewer. If you want to make this cheaper he originally suggested a 2 row base, but their website says Maris Otter is the base malt. Also I upped the Munich a bit to make sure it had a strong malt backbone. Lastly I got the ratios as close as I could before adding the DME. You should add as much DME as you need to hit your gravity

Heres the brewers instructions:

Mash Program
Mash in at 145F / 63C
Soak at 145F for 45 minutes
Ramp to 152F/ 66C
Soak at 152F for 20 minutes (add oats)
Ramp to 158F / 70C
Soak for 10 minutes
Vorlauf / recirculate wort till clear
Slowly collect wort

Boil Program
Boil for 120 minutes
Add liquid malt extract / dry malt extract with 15-20 minutes remaining in boil to reach gravity (we use approximately 1 gallon of golden light liquid malt extract for every 7 gallons of wort collected to achieve gravity….heavy indeed)

Cellaring
Cool wort to 17C and pitch yeast
Allow 7-10 days of primary fermentation
Remove from yeast and allow 4-5 days secondary and then begin to cool to whatever temp you will store your barrel at (this way you avoid expansion and popping a bung or contraction and pulling in air)
Store for 3-12 months

In order to truly make Parabola, you will need to get your hands on a bourbon barrel or at least a good wood barrel with the addition of a bit of bourbon. (heaven hill, Old Fitzgerald, Knob creek etc). You will want to age this cold or cool for a minimum of 3 all the way up to 12 months. Fill the barrel after primary and secondary transferring as little yeast as possible. Purge your barrel well with Co2 prior to transfer as you do not want to accelerate oxidation during aging. Below are some specs to shoot for and percentages to use. Good luck!

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  • Last Updated: 2020-06-19 19:36 UTC