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Santa's Nightcap - Imperial Chocolate Oatmeal Stout MoM 2024.IB.r.4

Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.45 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 337 calories (Per 12oz)
Carbs: 38 g (Per 12oz)

Created: Wednesday October 2nd 2024

Original Gravity:

1.100

Final Gravity:

1.030

ABV (standard):

9.1%

IBU (tinseth):

60.2

SRM (morey):

32.6

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	Crisp Malting - Finest Maris Otter12 lb Finest Maris Otter	36.8	2.4	58.5%
3.50 lb	Rahr - Standard 2-Row3.5 lb Standard 2-Row	36.8	1.8	17.1%
13 oz	Briess - Chocolate13 oz Chocolate	25	350	4%
7.20 oz	Briess - Victory Malt7.2 oz Victory Malt	34.5	28	2.2%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	7.3%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	4.9%
3.80 oz	Maltodextrin3.8 oz Maltodextrin - (late boil kettle addition)	39	0	1.2%
1 lb	Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 - (late boil kettle addition)	32	180	4.9%
20.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	East Kent Goldings1.5 oz East Kent Goldings Hops	Pellet	4	Boil	60 min	15.55	28%
0.35 oz	Nugget0.35 oz Nugget Hops	Pellet	13	Boil	60 min	11.79	6.5%
2 oz	Willamette2 oz Willamette Hops	Pellet	4.5	Boil	60 min	23.33	37.4%
1 oz	Willamette1 oz Willamette Hops	Pellet	4.5	Boil	25 min	8.11	18.7%
0.50 oz	Fuggles0.5 oz Fuggles Hops	Pellet	5.6	Boil	5 min	1.45	9.3%
5.35 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	East Kent Goldings (Pellet)	15.55	28%
0.35 oz	Nugget (Pellet)	11.79	6.5%
3 oz	Willamette (Pellet)	31.44	56.1%
0.50 oz	Fuggles (Pellet)	1.45	9.3%
5.35 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 gal	6.5g mash-in @162F	Infusion	156 °F	154 °F	60 min
3.25 gal	Pre-boil target = 7.47g	Sparge	--	170 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
8 each	Fermcap	Water Agt	Boil	1 hr.
0.50 each	Whirlfloc	Water Agt	Boil	10 min.
3 each	Cinnamon stick	Spice	Whirlpool	10 min.
8 oz	Cacao Nibs	Flavor	Secondary	--
0.30 g	Potassium Metabisulfite	Water Agt	Secondary	--
4 oz	Marshmallow Flavor Extract	Flavor	Kegging	--
0.30 g	Potassium Metabisulfite	Water Agt	Kegging	--

Yeast

Wyeast - Denny's Favorite 50 1450

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	60 - 70 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 517 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.21 psi Temp: 35 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
135	20	10	30	90	60
Using 100% HyVee RO * Yield goal is 5g post-fermentation to Keg. Assuming 18.2625lb grain, 5.35oz hops, 9.75g total water: pre-boil target 7.47 g Grain loss 2.28 g after hops loss 7.27 g Hops loss 0.19 g post-boil 5.97 g Boil loss 1.31 g post-chill 5.73 g Chill loss 0.24 g * Used source water profile from: https://www.brewersfriend.com/homebrew/water-profiles
Mash Chemistry and Brewing Water Calculator

Notes

TODO:

check my Candi syrup L level
confirm inventory levels and create G&T bill of materials
confirm vodka available
do water additions
add yeast and instructions (pull from Wee Heavy recipe or FigNewton)
X check my Cacao beans
X check for remaining marshmallow flavoring -- NONE
X check my hops and determine for bittering and flavor
X See how many Cinn sticks make 1oz
X add malts
X add hops
X add flavorings and timing
X do water volume calcs

1) Do a 2L yeast starter at XX-XXF, see info/link below
2) Add Fermcap prior to boil
3) Add Lactose and Maltose at 10min left
4) Add Candi Syrup at 5min left
5) Chill to 60F
6) Fermentation schedule:
60F for 4 days
64F for 4 days
<likely racking now>
68F til finished
7) Make Cacao bean tincture for 3 days
3 days prior to racking to secondary, roast & soak cocoa nibs
bake nibs on cookie sheet @250° for 12 min
soak nibs in vodka to cover, for 3 days
8) Rack to secondary after Gravity stops crashing, adding Cacao tincture, and PMB. Leave for 7-10 days
9) Add PMB when kegging

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-10-06 12:57 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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