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GIBCS #8

Method: BIAB
Style: Russian Imperial Stout
Boil Time: 240 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.140 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 468 calories (Per 12oz)
Carbs: 40.5 g (Per 12oz)

Created: Sunday September 6th 2020

Original Gravity:

1.140

Final Gravity:

1.026

ABV (standard):

14.9%

IBU (tinseth):

42.9

SRM (morey):

50.0

Mash pH

5.5

Cost $

n/a

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Brew Log History

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Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.50 lb	US - Pale 2-Row8.5 lb Pale 2-Row	37	1.8	57.2%
3 lb	Munich - Light 10L3 lb Munich - Light 10L	33	10	20.2%
0.62 lb	Crisp Malting - Brown Malt0.62 lb Brown Malt	32.7	65	4.2%
0.62 lb	The Swaen - Blackswaen Coffee Light W0.62 lb Blackswaen Coffee Light W	35.8	400	4.2%
0.62 lb	United Kingdom - Pale Chocolate0.62 lb Pale Chocolate	33	207	4.2%
0.50 lb	Briess - Black Barley0.5 lb Black Barley	25	500	3.4%
1 lb	American - Vienna1 lb Vienna	35	4	6.7%
14.86 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
18 g	Magnum18 g Magnum Hops		Pellet	11.6	Boil	240 min	42.92	100%
18 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
18 g	Magnum (Pellet) 18 g Magnum (Pellet) Hops		42.92	100%
18 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal		Infusion	--	152 °F	90 min
2.5 gal		Batch Sparge	--	180 °F	20 min

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.25 (M cells / ml / ° P) 457 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Make 4 liter starter of Nottingham Ale Yeast, this should give us around 1.8 billion cells per mL. After 2 weeks, I will check the SG over a 3 day period. If it hasn't hit FG yet, I will pitch a 2 liter starter of WLP099 (super high gravity) to finish off the final gravity points.

Primary will be about 3 weeks and secondary will be about 2 months with American Char #3 (looked like burnt charcoal) Oak Spirals that were soaked in Evan Williams Bottled In Bond 100 proof bourbon. Will also add some vanilla extract to some of the bottles before capping them to see how that fairs.

Takes about 3 or 4 months before they are actually drinkable. Best after about 1 year.

Last Updated and Sharing

480

Views

Brews

Public: Yup, Shared
Last Updated: 2020-09-09 14:03 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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GIBCS #8

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