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This is just a Pecan Mud Cake tribute

Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 18.64 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Maurits van der Boon
Calories: 367 calories (Per 330ml)
Carbs: 44.7 g (Per 330ml)

Created: Wednesday August 28th 2024

Original Gravity:

1.116

Final Gravity:

1.040

ABV (standard):

10.0%

IBU (tinseth):

71.1

SRM (morey):

50.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.84 kg	United Kingdom - Maris Otter Pale4.84 kg Maris Otter Pale	38	3.75	63.5%
0.44 kg	Flaked Oats0.44 kg Flaked Oats	33	2.2	5.8%
0.44 kg	Flaked Wheat0.44 kg Flaked Wheat	34	2	5.8%
300 g	Bestmalz - BEST Melanoidin300 g BEST Melanoidin	34.5	27	3.9%
275 g	Dingemans - Cara 50 MD275 g Cara 50 MD	34	20	3.6%
0.26 kg	Weyermann - Carafa Special Type 1 0.264 kg Carafa Special Type 1 - (late mash tun addition)	29.9	340	3.5%
264 g	Lactose (Milk Sugar)264 g Lactose (Milk Sugar) - (late boil kettle addition)	41	1	3.5%
400 g	Brown Sugar400 g Brown Sugar - (late boil kettle addition)	45	15	5.3%
132 g	Weyermann - Carafa Special Type III132 g Carafa Special Type III - (late mash tun addition)	29.9	525	1.7%
132 g	Crisp Malting - Pale Chocolate132 g Pale Chocolate - (late mash tun addition)	32.7	220	1.7%
132 g	Weyermann - Roasted Barley132 g Roasted Barley - (late mash tun addition)	29.9	432	1.7%
7,619 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Columbus20 g Columbus Hops	Pellet	16.3	Boil	60 min	50.85	29.9%
10 g	First Gold10 g First Gold Hops	Pellet	6.6	Boil	60 min	10.29	14.9%
12 g	First Gold12 g First Gold Hops	Pellet	6.6	Hop Stand at 80 °C	20 min	1.75	17.9%
25 g	Columbus25 g Columbus Hops	Pellet	16.3	Hop Stand at 80 °C	0 min	8.15	37.3%
67 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
45 g	Columbus (Pellet) 45 g Columbus (Pellet) Hops	59	67.2%
22 g	First Gold (Pellet) 22 g First Gold (Pellet) Hops	12.04	32.8%
67 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L		Batch Sparge	68 °C	67 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
37 g	Cacao Nibs	Spice	Secondary	0 min.
2.20 g	vanilla	Spice	Secondary	0 min.
50 g	pecan	Flavor	Secondary	0 min.
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Ascorbic Acid	Water Agt	Mash	0 min.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	2 Each	Cost:
Attenuation (custom):	65%	Flocculation:	Medium
Optimum Temp:	20 - 23 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 286 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
178.5	3	7	111.4	202.5	0
Mash Chemistry and Brewing Water Calculator

Notes

Make a tincture of cacao nibs, pecan nuts and vanilla using a Rum/Vodka. Roast the pecan nuts and crush slightly. Dab with paper towel to extract the oils.
Add before bottling

Note after first batch:
This one came out really nice. Next time make a larger batch, and up the amount of cacao nibs and pecan nuts.
I added the tincture to a keg and purged it, moving the beer on top of it. Left it to condition at 1C for 2 weeks before bottling.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-10-25 13:49 UTC

System Default

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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