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Blood Ogre

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 70 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.119 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zak Stamps
Rating:

4.00 (1 Review)

Calories: 556 calories (Per 12oz)
Carbs: 43.1 g (Per 12oz)

Created: Tuesday June 30th 2015

Original Gravity:

1.166

Final Gravity:

1.025

ABV (standard):

18.5%

IBU (tinseth):

48.0

EBC (ebcmorey):

98.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	8.51	32.7%
6 lb	American - Pale 2-Row - Toasted6 lb Pale 2-Row - Toasted	33	78.56	19.6%
4 lb	Turbinado4 lb Turbinado	44	25.19	13.1%
3 lb	American - Munich - Dark 20L3 lb Munich - Dark 20L	33	51.87	9.8%
1.60 lb	American - Roasted Barley1.6 lb Roasted Barley	33	799.07	5.2%
1.50 lb	American - Chocolate1.5 lb Chocolate	29	932.5	4.9%
24 oz	Maple Syrup24 oz Maple Syrup	30	91.9	4.9%
1 lb	Flaked Barley1 lb Flaked Barley	32	4.37	3.3%
0.68 lb	United Kingdom - Black Patent0.68 lb Black Patent	27	1399.5	2.2%
0.60 lb	Belgian - CaraMunich0.6 lb CaraMunich	33	131.93	2%
0.60 lb	Belgian - Special B0.6 lb Special B	34	305.39	2%
2 oz	Molasses2 oz Molasses	36	211.99	0.4%
30.60 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Leaf/Whole	13.7	Boil	70 min	26.39	50%
1 oz	Magnum1 oz Magnum Hops	Pellet	13.7	Boil	30 min	21.6	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Leaf/Whole)	26.39	50%
1 oz	Magnum (Pellet)	21.6	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal	Dough in	--	--	164 °F	65 min
2 gal	Mash out	Fly Sparge	--	172 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Irish moss	Water Agt	Boil	10 min.
1.50 each	Star Anise	Spice	Boil	10 min.
1 each	Whilfloc	Water Agt	Boil	10 min.
1 tbsp	Yeast Nutrient	Water Agt	Boil	10 min.
600 ml	Buffalo Trace Bourbon	Flavor	Secondary	30 min.
1.37 g	Caocao nibs	Flavor	Secondary	30 min.
6 each	French oak spirals	Flavor	Secondary	30 min.
1.37 oz	Vanilla bean	Flavor	Secondary	30 min.
1 each	WLP099	Other	Secondary	14 min.

Yeast

White Labs - Super High Gravity Ale Yeast WLP099

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	65 - 69 °F	Starter:	Yes
Fermentation Temp:	78 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 354 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Maple Syrup Amount: .30

Notes

Soak french oak spirals in bourbon for at least 2 weeks in buffalo trace bourbon, allowing the bourbon to completely submerge the spirals so that they fully soak up the bourbon.

When adding the Star Anise to the boil (10 left), crush the star into small pcs and leave in during the cool down this way it stays during the fermentation process. taste when racking to secondary, add 0.5 oz more (if needed)

pitch one vile of the WLP099 Super high Gravity Yeast starter in the Primary for 10 days. Once fermented, add in another 0.45 lb of Maple Syrup and 1oz Turbinado sugar and pitch another vile of WLP099 Super high Gravity Yeast starter to for another 10 days adding bourbon, vanilla, cacao and French oak spirals.
Rack into secondary keeping the oak spirals for 14 days before bottling, priming with maple syrup.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2015-11-05 20:18 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

Discussion about this recipe:

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Zak Stamps • 06/30/2015 at 05:59am

4 of 5

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