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KCBM RIS

Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 5.8 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Mike Butler
Calories: 387 calories (Per 12oz)
Carbs: 47 g (Per 12oz)

Created: Wednesday September 26th 2018

Original Gravity:

1.114

Final Gravity:

1.039

ABV (alternate):

11.3%

IBU (tinseth):

98.7

SRM (morey):

50.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	United Kingdom - Maris Otter Pale14 lb Maris Otter Pale	38	3.75	47.2%
4.75 lb	German - Dark Munich4.75 lb Dark Munich	36	10	16%
3 lb	Flaked Barley3 lb Flaked Barley	32	2.2	10.1%
1 lb	United Kingdom - Crystal 55L1 lb Crystal 55L	34	55	3.4%
0.70 lb	United Kingdom - Extra Dark Crystal 120L0.7 lb Extra Dark Crystal 120L	33	120	2.4%
0.90 lb	United Kingdom - Pale Chocolate0.9 lb Pale Chocolate	33	207	3%
1.70 lb	American - Roasted Barley1.7 lb Roasted Barley	33	300	5.7%
0.90 lb	United Kingdom - Chocolate0.9 lb Chocolate	34	425	3%
0.70 lb	United Kingdom - Black Patent0.7 lb Black Patent	27	525	2.4%
2 lb	Dry Malt Extract - Extra Light2 lb Dry Malt Extract - Extra Light - (late boil kettle addition)	42	2.5	6.7%
29.65 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.55 oz	Hop Shots0.55 oz Hop Shots Hops		Pellet	61.1	Boil	120 min	98.66	100%
0.55 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.55 oz	Hop Shots (Pellet)		98.66	100%
0.55 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.875 gal	mash (155 F)	Infusion	--	173 °F	60 min
4.5 gal	sparge	Sparge	--	167 °F	5 min
Starting Mash Thickness: 1 qt/lb

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	3 Each	Cost:
Attenuation (custom):	66%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 206 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Lager

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
89	5	80	101	94	0
Do not mash Black Patent and Chocolate Malt until after ~40 min, check pH when adding. Target mash pH = 5.4 6.875 gal mash RO water: -------------------------------------- 3.4 g Gypsum 4.1 g CaCl2 1.4 g Epsom Salt 6.9 g Baking Soda 4.5 gal RO Sparge water: ------------------------------------ 2.3 g Gypsum 2.7 g CaCl2 0.9 g Epsom salt 1.0 mL Lactic acid
Mash Chemistry and Brewing Water Calculator

Notes

16 mL Hop Shots at 120 min.

BREW DAY (15-OCT-18):
------------------------------------
mash pH = 5.46
collected just above 8 gal of wort at = 1.070
2 lb DME were added at 30 min to account for lower than expected efficiency

OG = 1.114 at ~5.8 gal
O2 for 60 sec, pitch yeast, hit O2 again in the morning for 30 sec
Ferment at 66 F for first 2-3 days, then start ramping.

1 gallon post barrel empty (30-Mar-19):
3 oz toasted cacao nibs, 5 oz toasted coconut, ~2 vanilla beans added. Bottled (9 bottles) on 06-apr-19 with a sugar pill and added eg-1118 yeast.

Remaining 3 gallons kegged and burst carb.

Last Updated and Sharing

337

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Brews

Public: Yup, Shared
Last Updated: 2019-04-06 21:30 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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