Avery Tweak Extract Recipe (No Coffee) - Beer Recipe - Brewer's Friend

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Avery Tweak Extract Recipe (No Coffee)

528 calories 45.8 g 12 oz
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Beer Stats
Method: Extract
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.124 (recipe based estimate)
Post Boil Gravity: 1.157 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 528 calories (Per 12oz)
Carbs: 45.8 g (Per 12oz)
Created: Tuesday January 21st 2020
1.157
1.030
16.8%
58.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Briess - LME Golden Light15 lb LME Golden Light 37.6 4 65.2%
4 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)4 lb Belgian Candi Syrup - Dark (80L) 32 80 17.4%
19 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Aromatic Munich Malt 20L1 lb Aromatic Munich Malt 20L 35.4 20 4.3%
1 lb Belgian - Special B1 lb Special B 34 115 4.3%
10.10 oz Briess - Roasted Barley10.1 oz Roasted Barley 33.1 300 2.7%
8 oz Briess - Pilsen Malt 2-Row8 oz Pilsen Malt 2-Row 37 1.2 2.2%
5.90 oz United Kingdom - Roasted Barley5.9 oz Roasted Barley 29 550 1.6%
4.30 oz Belgian - De-Bittered Black4.3 oz De-Bittered Black 34 566 1.2%
3.70 oz Briess - Black Malt - 2-Row3.7 oz Black Malt - 2-Row 25 500 1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Pellet 15 Boil 60 min 58.89 100%
2 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 236 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.89 psi       Temp: 45 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.49 g | 22 qt) 5.92 23.7  
Mash volume with grains (equipment estimates 5.49 g | 22 qt) 6.24 24.9  
Grain absorption losses (steeping) -0.5 -2  
Volume increase from sugar/extract (early additions) 1.58 6.3  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5 g | 20 qt) 5.5 22  
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
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: 5.92 23.7
Equipment Profile Used: System Default
 
Notes

Update 7/26/20 - Brewed on 2/9/20. Brewday went very well. OG was 1.144. Not quite what the recipe calculated but pretty good. Primary fermentation had good activity at first and needed blowoff tube. (FG at 1.078 after 1 week, 1.076 after 2 weeks, 1.075 after 3 weeks. Would not get any lower than that. Tried stirring, shaking, aerating, and temp increase. Repitched yeast at this point. FG leveled off at 1.060 and 11% ABV after another month. Better but not as low as I wanted. All through the fermenting process samples always tasted sweet. Transferred to secondary with Bourbon cubes and left for 3 weeks. Transferred to keg and aged 2 months. Tapped last week. It turned out a little sticky and sweet like a pastry beer but holy crap what a fantastic taste. Very roasty, a bit boozy, and an excellent strong Bourbon Barrel flavor. Very happy with it.

I need to learn the best procedures for fermenting such a high ABV beer.

Here were my brew day instructions.

Prepare a yeast starter in advance. Warm yeast packets to room temperature.

Steep grains in 3 gal of water at 155F for 45 minutes.
Sparge grains with 1 gal of 170F water.
Heat water to boiling then remove from heat.
Add all LME mixing well until dissolved.
Heat and return to boil.
Add hops and set timer to 60 minutes.
Add Candi Syrup, Whirlloc, and Yeast Nutrient with 15 minutes left in boil.
Remove from heat and cool wort to 65-70 degrees.

Rack to primary and add water to 5.25 gal.
Mix and aerate well. Take OG.
Pitch yeast and yeast starter. Gently stir.

2 weeks minimum in primary (ended up being 2 months)

Rack to secondary over
3oz of Bourbon soaked Heavy Toast Oak Cubes
12oz of Bourbon (I used Elijah Craig Small Batch Straight Bourbon)
3 weeks in secondary

Rack to keg and age for 2-3 months

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  • Last Updated: 2020-07-26 15:58 UTC