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Old Soul

Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 322 calories (Per 12oz)
Carbs: 29.1 g (Per 12oz)

Created: Friday November 25th 2022

Original Gravity:

1.097

Final Gravity:

1.019

ABV (standard):

10.3%

IBU (tinseth):

85.1

SRM (morey):

5.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	American - Pilsner15 lb Pilsner	37	1.8	75%
3 lb	Flaked Oats3 lb Flaked Oats	33	2.2	15%
2 lb	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	10%
20 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	BSG - Magnum2 oz Magnum Hops	Pellet	11.1	Boil	60 min	63.84	33.3%
2 oz	Willamette2 oz Willamette Hops	Pellet	4.5	Boil	5 min	5.16	33.3%
2 oz	BSG - Sabro2 oz Sabro Hops	Pellet	14	Boil	5 min	16.05	33.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	BSG - Magnum (Pellet)	63.84	33.3%
2 oz	Willamette (Pellet)	5.16	33.3%
2 oz	BSG - Sabro (Pellet) 1.9999999954251 oz Sabro (Pellet) Hops	16.05	33.3%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.75 gal		Strike	168 °F	156 °F	30 min
		Steeping	156 °F	156 °F	60 min
	Mash out	Temperature	156 °F	170 °F	15 min
2 gal		Sparge	170 °F	170 °F	15 min
	Raise to boil while batch sparging	Temperature	170 °F	212 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Chalk	Water Agt	Mash	1 hr.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Baking Soda	Water Agt	Mash	1 hr.
13.39 ml	Lactic acid	Water Agt	Mash	1 hr.
0.50 oz	Fenugreek	Herb	Boil	5 min.
0.50 oz	Tarragon	Herb	Boil	5 min.
50 g	Coffee Beans	Spice	Primary	2 days
50 g	Cacao Nibs	Spice	Primary	2 days
50 g	Jaggery (+50g water for 1:1 syrup)	Flavor	Primary	0 min.
0.50 tsp	Pure Vanilla Extract	Flavor	Primary	0 min.

Yeast

White Labs - San Diego Super Yeast WLP090

Amount:	1 Each	Cost:
Attenuation (avg):	79.5%	Flocculation:	Med-High
Optimum Temp:	65 - 68 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 361 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

I'm not usually one for this much adjunct, but we're ending the year on a wild one. Candi sugar was actually added 1lb after primary fermentation and 1lb after coffee/cacao were removed (added after first 1lb is finished fermenting).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-12-06 05:30 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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