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RIS

345 calories 36.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 9.3 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 67.5% (brew house)
Source: Bartaml
Calories: 345 calories (Per 12oz)
Carbs: 36.1 g (Per 12oz)
Created: Wednesday August 14th 2019
1.103
1.027
11.2%
44.3
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale Ale15 lb Pale Ale 37 3.5 55.6%
3 lb Finland - Munich Malt3 lb Munich Malt 36 7 11.1%
2.50 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 9.3%
2 lb German - Chocolate Rye2 lb Chocolate Rye 31 240 7.4%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.7%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 3.7%
1 lb United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L 33 80 3.7%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 3.7%
0.50 lb German - Chocolate Wheat0.5 lb Chocolate Wheat 31 413 1.9%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.26 oz Hop shots0.26 oz Hop shots Hops Pellet 61.1 Boil 120 min 44.26 100%
0.26 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Cacao Nibs Flavor Secondary 3 days
2.50 each Vanilla Bean Flavor Secondary 14 days
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 202 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
93 0 72 112 119 0
Check on full volume mash, target mash pH = 5.4, may have to add dark grains in last 10 min of mash.

pH = 5.4 target
11.5 gal mash water
———————————
9.2 g Gypsum
5.2 g CaCl2
2.3 g NaCl
6.9 g Baking Soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 gal Mash Strike 160 °F 150 °F 60 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.64 gal (54.54 qt). Suggest reducing strike water volume to 9.84 gal (39.36 qt) and adding 1.64 gal (6.54 qt) sparge/top-off. 11.48 45.9  
Strike water volume at mash thickness of 1.7 qt/lb 11.48 45.9  
Mash volume with grains 13.64 54.5  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 1.41 g | 5.6 qt) 1.45 5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.26 g | 37 qt) 9.3 37.2  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 12.93 51.7
Equipment Profile Used: System Default
 
Notes

Add vanilla bean tincture and roasted cacao nibs into fermenter after bottling several “straight” bottles.

Roast 8 oz cacao nibs on day of use: 350F for 15 min

BREW DAY (13-Dec-19):

7 mL hop shots at 120 min, whirlfloc and yeast nutrient at 5 min.

60 sec of O2 delivered. Ferment at 64F. Pitched at 75F, chill to ferm temp in fridge.

UPDATE (26-Dec-19):

Bottled 6 with coopers drops (Yakima caps). Added 6 oz toasted cacao nibs and ~1 oz of vanilla bean tincture (= 2.5 beans). Let sit for 3 days before kegging. Bottle remainder with two variant ideas below.

29-DEC-19:
Kegged 3 gal, after 24 hr in kegerator, carb at 30 psi for 24 hr

0.8 oz table sugar dissolves in 8 oz water to prime ~1 gal of remaining RIS, target ~2 vol CO2.

Added 5 oz cold brew (6 oz into quart of water, strained down into 1/2 quart, 24 hr in fridge). Bottled 6 beers (CCV). Added 2 oz of 3 oz total of cinnamon/ancho tincture (0.1 oz cinnamon stick and 0.5 oz ancho peppers (at least two years old) in ~4 oz vodka for two weeks. Bottled 5 beers (CMC).

12-JAN-20:
Added 0.3 oz cinnamon stick and 1.5 oz ancho peppers (both chopped up) to vodka. After 2 weeks, add to kegged RIS after straining solids.

22-JAN-20:
Strained solids and ended up with 6 oz vodka tincture. Added to almost full, cold 3 gal keg, purged headspace 5 times and shook up. Taste test after 24 hr and see where carbonation and flavor are at.

Tasted a bottle of CCV, carbonation was spot on, so moved all bottles to cellar temp. Dark chocolate and coffee flavor predominate, still want increases roastiness added next time (roasted barley).

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  • Last Updated: 2020-01-28 23:47 UTC