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Chaikovsky

Method: Extract
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 230 calories (Per 12oz)
Carbs: 30.2 g (Per 12oz)

Created: Tuesday September 2nd 2014

Original Gravity:

1.068

Final Gravity:

1.026

ABV (standard):

5.5%

IBU (tinseth):

15.7

SRM (morey):

50.0

Mash pH

4.4

Cost $

n/a

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Brew Log History

Target 70°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber	35	10	50%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar)	41	1	8.3%
1 lb	Dry Malt Extract - Light1 lb Dry Malt Extract - Light	42	4	8.3%
8 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
1 lb	American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L	33	80	8.3%
1 lb	United Kingdom - Roasted Barley1 lb Roasted Barley	29	550	8.3%
1 lb	United Kingdom - Chocolate1 lb Chocolate	34	425	8.3%
1 lb	United Kingdom - Pale Chocolate1 lb Pale Chocolate	33	207	8.3%
$ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Warrior0.5 oz Warrior Hops		Leaf/Whole	16	Boil	60 min	15.73	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Warrior (Leaf/Whole)		15.73	100%
0.50 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3 tsp	Chai spice		Spice	Bottling	0 min.

Yeast

White Labs - British Ale Yeast WLP005

Amount:	1 Each	Cost:
Attenuation (avg):	70.5%	Flocculation:	High
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 110 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

The total wort boil time is 90 minutes. Steep grains for 20 minutes at 170°F. Add the bittering hops with 60 minutes remaining in the boil. Add lactose with 15 minutes left. Chill the wort to 68°F and aerate thoroughly.

Ferment at 68°F until the yeast drops clear. With healthy yeast, fermentation should be complete in a week or less. Two weeks secondary. At bottling add a tincture of chai spices. Usually it only takes 3tsp of tincture to spice 5 gallons of beer.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2018-12-18 23:35 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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Chaikovsky

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