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I Forgot Our Anniversary

Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Lorenz/Drudy
Calories: 297 calories (Per 12oz)
Carbs: 36.2 g (Per 12oz)

Created: Friday November 18th 2016

Original Gravity:

1.088

Final Gravity:

1.030

ABV (standard):

7.5%

IBU (tinseth):

45.2

SRM (morey):

33.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
27.90 lb	American - Pale 2-Row27.9 lb Pale 2-Row	37	1.8	85.2%
2.14 lb	American - Caramel / Crystal 60L2.14 lb Caramel / Crystal 60L	34	60	6.5%
1.07 lb	American - Roasted Barley1.073 lb Roasted Barley	33	300	3.3%
1.07 lb	American - Chocolate1.073 lb Chocolate	29	350	3.3%
8.80 oz	Molasses8.8 oz Molasses	36	80	1.7%
32.74 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Nugget2 oz Nugget Hops	Pellet	11	Boil	60 min	33.07	33.3%
2 oz	Willamette2 oz Willamette Hops	Pellet	4.5	Boil	30 min	10.4	33.3%
2 oz	Willamette2 oz Willamette Hops	Pellet	4.5	Boil	3 min	1.68	33.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Nugget (Pellet)	33.07	33.3%
4 oz	Willamette (Pellet)	12.08	66.6%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.06 gal	10.06 Gallons @ 173.68 (F)	Infusion	--	158 °F	60 min
6.6 gal	6.78 gal sparge @168 °F	Sparge	--	168 °F	15 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 each	Whirlfloc		Fining	Boil	20 min.
2 each	Yeast Nutrient		Fining	Boil	5 min.

Yeast

Wyeast - Ringwood Ale 1187

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 600 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2 Volumes

Target Water Profile

Sweet Stout

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	2	100	150	50	140
Custom for Sweet Stout using a 3:1 Chloride:Sulfate Ratio Est pH 5.6 Mash: 3.0 g Gypsum (CaSO4 x 2H2O) 3.0 g Calcium Chloride (CaCl2) 5.0 g Canning Salt (NaCl) 5.0 g Baking Soda (NaHCO3) Sparge: 2.0 g Gypsum (CaSO4 x 2H2O) 2.0 g Calcium Chloride (CaCl2) 3.4 g Canning Salt (NaCl)
Mash Chemistry and Brewing Water Calculator

Notes

Note: 597 Bil Cells required for yeast. Going under will underattenuate and disrupt the yeast's ability to reduce diacetyl.

3 pkgs of Ringwood in a 2.2L Starter with Stir Plate

Diacetyl Rest for 2/3 days after primary fermentation completes

Add 1# of Cacao Nibs in the secondary for 5 days.
Add 10# of Raspberries in the secondary for 5 days.
Add 1oz Vanilla after raspberries ferment out

Let rest for 2 weeks or until Diacetyl is reduced

Recipe Photos

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Brews

Public: Yup, Shared
Last Updated: 2017-03-01 16:23 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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