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Abyss chocolate stout 2022

Method: Partial Mash
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.097 (recipe based estimate)
Post Boil Gravity: 1.111 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 369 calories (Per 12oz)
Carbs: 32.6 g (Per 12oz)

Created: Saturday October 2nd 2021

beer

by dnezmusic

OG: 1.091 FG: 1.019 ABV: 9.5% IBU: 74

Original Gravity:

1.111

Final Gravity:

1.021

ABV (standard):

11.8%

IBU (tinseth):

75.3

SRM (morey):

47.7

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Briess - LME Pale Ale8 lb LME Pale Ale	34.5	6	36.8%
2 lb	Briess - DME Golden Light2 lb DME Golden Light	44.6	4	9.2%
4 lb	US - Pale 2-Row4 lb Pale 2-Row	37	1.8	18.4%
2 lb	Munich2 lb Munich	37	6	9.2%
0.50 lb	Munich - Light 10L0.5 lb Munich - Light 10L	33	10	2.3%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	2.3%
0.50 lb	Weyermann - Carafa III0.5 lb Carafa III	32	525	2.3%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	6.9%
4 oz	Caramel / Crystal 60L4 oz Caramel / Crystal 60L	34	60	1.1%
1 lb	American - Roasted Barley1 lb Roasted Barley	33	300	4.6%
1.50 lb	Brown Sugar1.5 lb Brown Sugar	45	15	6.9%
21.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Magnum2 oz Magnum Hops	Pellet	15	Boil at 212 °F	60 min	68.22	50%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil at 212 °F	15 min	5.08	25%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil at 212 °F	5 min	2.04	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Magnum (Pellet)	68.22	50%
2 oz	Willamette (Pellet)	7.12	50%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal		Sparge	166 °F	155 °F	60 min
3.5 gal		Fly Sparge	165 °F	--	30 min

Other Ingredients

Amount	Name	Type	Use	Time
3 oz	toasted cocoa nibs	Flavor	Whirlpool	0 min.
5 each	toasted French oak balls	Flavor	Secondary	18 days
4 oz	toasted cocoa nibs	Flavor	Secondary	3 days
5 oz	Toasted Coconut	Flavor	Secondary	3 days
1 each	oak stave	Flavor	Secondary	3 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 544 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

Lebanon filtered

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Mash high- 155 degrees for higher viscosity.
Add LME to kettle prior to boil.

Nottingham yeast pitched first at 60 degrees. Day two of fermentation Lalvin Bourgovin RC 212 rehydrated and pitched, raised temp to 70 degrees. Slight fermentation still going on in day 7.

Oak balls soaked in scotch. Balls and soaking scotch added to secondary on 12/11/21 for 18 days. On 12/29 racked a second time into clean carboy to remove yeast sediment. Two bottles of 2017 barley wine added to help fill carboy. Oak balls removed and replaced with medium toast oak stave. Check aging progress in three months (end of March 2022).

Toasted nibs and toasted coconut added to tertiary on 4/5/22.

brew date: 11/27/21
secondary date: 12/11/21
tertiary date: 4/5/22
OG: 1120
OG on 12/11/21: 1036
OG on 9/5/22: 1025
ABV: 12.5%

Last Updated and Sharing

106

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Public: Yup, Shared
Last Updated: 2024-01-27 19:48 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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