Naughty Noel - Beer Recipe - Brewer's Friend

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Naughty Noel

387 calories 46.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 387 calories (Per 12oz)
Carbs: 46.2 g (Per 12oz)
Created: Thursday November 7th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Chocolate1 lb Chocolate 25 350 4.9%
0.50 lb Briess - Roasted Barley0.5 lb Roasted Barley 33.1 300 2.4%
0.50 lb Briess - Brewers Oat Flakes0.5 lb Brewers Oat Flakes 32.2 2.5 2.4%
1 lb United Kingdom - Black Patent1 lb Black Patent 27 525 4.9%
2 lb Briess - Caramel Malt - 120L2 lb Caramel Malt - 120L 34.5 120 9.8%
2 lb Candi Syrup - Belgian Candi Syrup - D-902 lb Belgian Candi Syrup - D-90 - (late boil kettle addition) 32 90 9.8%
12 lb Briess - Pale Ale Malt 2-Row12 lb Pale Ale Malt 2-Row 36.8 3.5 58.5%
1.50 lb Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) 41 1 7.3%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Phoenix1 oz Phoenix Hops Pellet 10 Boil 60 min 27.84 33.3%
1 oz Phoenix1 oz Phoenix Hops Pellet 10 Boil 30 min 21.39 33.3%
1 oz Phoenix1 oz Phoenix Hops Pellet 10 Boil 15 min 13.81 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
8 oz Roasted Cocoa Nibs Flavor Boil 20 min.
8 oz Roasted Cocoa Nibs Flavor Secondary --
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 6.7 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion 166 °F 154 °F 60 min
2 gal Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.44 29.8  
Mash volume with grains 8.8 35.2  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 1.26 g | 5 qt) 0.82 3.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 6.44 g | 25.7 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.26 33
Equipment Profile Used: System Default
 
Notes

Adding peppermint extract to remaining 25% of batch for experimentation purposes.

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  • Public: Yup, Shared
  • Last Updated: 2019-11-11 23:36 UTC