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VBS 2021

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 60% (brew house)
Source: RB/ZYM/BYO
Calories: 307 calories (Per 12oz)
Carbs: 30.7 g (Per 12oz)

Created: Monday January 4th 2021

Coquito Imperial Stout

by caribbeanbrewing

OG: 1.092 FG: 1.029 ABV: 8.3% IBU: 48

The Abyss Clone

by fboyle

OG: 1.108 FG: 1.036 ABV: 9.4% IBU: 64

SN Narwhal Clone

by Head First

OG: 1.102 FG: 1.021 ABV: 10.6% IBU: 53

Original Gravity:

1.092

Final Gravity:

1.022

ABV (alternate):

10.0%

IBU (rager):

66.5

SRM (morey):

48.2

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
16 lb	US - Pale 2-Row16 lb Pale 2-Row	37	1.8	69.6%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	6.5%
0.75 lb	American - Chocolate0.75 lb Chocolate	29	350	3.3%
0.75 lb	American - Roasted Barley0.75 lb Roasted Barley	33	300	3.3%
0.50 lb	Belgian - De-Bittered Black0.5 lb De-Bittered Black	34	566	2.2%
0.50 lb	American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L	33	120	2.2%
2 lb	German - Acidulated Malt2 lb Acidulated Malt	27	3.4	8.7%
1 lb	Dry Malt Extract - Light1 lb Dry Malt Extract - Light - (late boil kettle addition)	42	4	4.3%
23 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Nugget1 oz Nugget Hops	Pellet	13	Boil	60 min	49.04	25%
1.25 oz	Willamette1.25 oz Willamette Hops	Pellet	5	Boil	25 min	10.33	31.3%
1.75 oz	Willamette1.75 oz Willamette Hops	Pellet	5	Boil	10 min	7.18	43.8%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Nugget (Pellet)	49.04	25%
3 oz	Willamette (Pellet)	17.51	75.1%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	155 °F	155 °F	60 min

Other Ingredients

Amount	Name	Type	Use
4 oz	blanchards coffee coarse crush	Flavor	Secondary
2.50 oz	dark bittersweet bakers chocolate	Flavor	Boil
1.50 oz	unsweetened chocolate baking nibs	Flavor	Boil

Yeast

RVA Yeast Labs - RVA 101 Chico Ale

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	67 - 73 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 160 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

RB Henrico County VA (guess)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
20	3	17	11	30	52
Mash Chemistry and Brewing Water Calculator

Notes

=================================
3/3/2021
brew day tomorrow. trying to solve this oat issue. some people say that whole oats you cereal mash (with base malt), and quick oats have been gelatinized, others says also that quick oats benefit from cereal mash, others also say quick oats benefit from just regular cooking. im hoping the regular cooking is the solution so that is what im going to do, except i dont have time to do that in the morning so i am going to cook it up tonight. cook according to box instructions but with more water.

i was probably originally planning to boil for 120 on gas but might not be able to do that because of schedule tomorrow so i will prob use the ekettle and maybe try for 90 minutes. i guess that means i should only collect 7 gallons at most from sparge.

im hoping with double grain crush and oat cook i might get better than 60% efficiency but wth im boosting a little base malt and dme to get to 10% at 60. if we go over then great.
=================================
1/4/2021
updating after 5 years! massive changes :

changed to all grain recipe. mostly the same except addition of two row and acid malt. adding a little DME to boost to 10%
simplifying coffee. just use 4oz of blanchards something or other. coarse crushed into secondary for 24 hours (like cold brew)
** (for the record the original recipe calls for 2oz added at flameout - like hot coffee; then the other 2oz added as cold brew in secondary. interesting idea but i think i will stick with the cold brew only idea).
estimating 60% efficiency which is risky given the oats. but we will collect more than 7 gallons and boil for 2 hours using propane setup.
mash at 155
still need to :
DONE review original recipes for further insight,
DONE check the hops selection and IBU
possibly consider water profile changes? at least should input updated water profile to check pH for mash
NO consider london yeast?
YES should DEF use RVA brand yeast though.
MABES consider doing a gallon or more of virginia maple syrup...
DONE consider reducing some of the roasted malt. really seems like a lot. SRM is over 50 which could be a concern
** BYO SRM is 59 so lets just roll with it
=================================
December 2014
recipe is a custom combination of FBS clone recipe posted in byo and KBS clone recipe posted in zymurgy. will bourbon oak age using virginia bourbon and american oak cubes.

https://byo.com/recipe/founder-s-brewings-breakfast-stout-clone/

http://www.homebrewtalk.com/f12/kbs-clone-recipe-zymurgy-185487/

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-03-04 03:43 UTC
Snapshot Created: 2021-01-04 21:52 UTC
Link To Parent Recipe

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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