2019 Baggett’s best imperial stout. 10 year anniversary. - Beer Recipe - Brewer's Friend

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2019 Baggett’s best imperial stout. 10 year anniversary.

429 calories 46.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4.3 gallons
Pre Boil Gravity: 1.108 (recipe based estimate)
Post Boil Gravity: 1.163 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Ray Baggett
Calories: 429 calories (Per 12oz)
Carbs: 46.5 g (Per 12oz)
Created: Friday November 22nd 2019
1.127
1.036
11.9%
52.6
39.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz American - Blackprinz8 oz Blackprinz 36 500 2.1%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 3.2%
8 oz German - CaraMunich III8 oz CaraMunich III 34 57 2.1%
3.20 lb Liquid Malt Extract - Dark3.2 lb Liquid Malt Extract - Dark 35 30 13.6%
6.40 lb Liquid Malt Extract - Light6.4 lb Liquid Malt Extract - Light 35 4 27.3%
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 42.6%
0.10 lb Dry Malt Extract - Light0.1 lb Dry Malt Extract - Light 42 4 0.4%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 8.5%
23.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 5.7 Boil 90 min 25.11 28.6%
1 oz Willamette1 oz Willamette Hops Pellet 4.2 Boil 90 min 9.25 14.3%
2 oz Cascade2 oz Cascade Hops Pellet 5.7 Aroma 15 min 11.65 28.6%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 3.2 Aroma 15 min 6.54 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Boil 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 307 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
5 gal Spring water + 1 tsp gypsum to mash
Mash start at 156 degrees

Another 5 gallons for sparge Prepped. Sparge with about 3 gallons. Saved reminder for starsans cleaner.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Sparge -- 157 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.71 g | 30.8 qt) 7.4 29.6  
Mash volume with grains (equipment estimates 7.71 g | 30.8 qt) 8.5 34  
Grain absorption losses (steeping) -1.72 -6.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.82 3.3  
Pre boil volume (equipment estimates 6.81 g | 27.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil volume 4.3 17.2  
Top off amount 1.2 4.8  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 8.6 34.4
Equipment Profile Used: System Default
 
Notes

Grain-grind gap .040

4.5 gal Spring water + 1 tsp gypsum to mash
Another 5 gallons sparge. Too much. Had almost 2 gallons wasted not able to get into pot. Added DME sugar to compensate.

Had 4.5 gallons 1.125+ gravity. Added a 1/2 gallon of water (boiled ) to get to 5.0 gallons. Starting gravity

Started ferment at 66 degrees. Arreated with stone for 40 min. Good fast start. Fast bubbles 10 hours later. Nice Krausen in 24.

Remember to use blow off tube next time!! Very fast yeast start foamed out the vapor lock.

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  • Last Updated: 2019-12-07 21:48 UTC