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Imperial Blonde Tiramisu Stout

Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Barta ml
Calories: 375 calories (Per 12oz)
Carbs: 37.4 g (Per 12oz)

Created: Monday October 29th 2018

Original Gravity:

1.112

Final Gravity:

1.027

ABV (alternate):

12.5%

IBU (tinseth):

69.7

SRM (morey):

6.9

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
18 lb	American - Pale 2-Row18 lb Pale 2-Row	37	1.8	70.6%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	7.8%
1 lb	Flaked Barley1 lb Flaked Barley	32	2.2	3.9%
1 lb	American - White Wheat1 lb White Wheat	40	2.8	3.9%
1 lb	Cane Sugar1 lb Cane Sugar - (late boil kettle addition)	46	0	3.9%
2 lb	Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	7.8%
0.50 lb	Belgian - Biscuit0.5 lb Biscuit	35	23	2%
25.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.44 oz	Hop Shots0.44 oz Hop Shots Hops		Pellet	61.1	Boil	60 min	69.69	100%
0.44 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.44 oz	Hop Shots (Pellet)		69.69	100%
0.44 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 gal	Mash (148 F)	Infusion	--	161 °F	60 min
3 gal	Sparge	Sparge	--	165 °F	10 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
6 oz	Cacao nibs	Flavor	Kegging	7 days
2 each	Vanilla bean	Spice	Kegging	7 days
6 oz	Coffee beans	Flavor	Secondary	2 days

Yeast

Omega Yeast Labs - Hornindal Kveik OYL-091

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	High/Low
Optimum Temp:	70 - 95 °F	Starter:	Yes
Fermentation Temp:	85 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

NE IPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
61	5	24	96	73	0
mash pH 5.35 target 7 gal RO Mash water: --------------------------------- 2.5 g Gypsum 2.8 g CaCl2 1.4 g Epsom 1.1 g NaCl 2.8 mL Lactic acid 3 gal RO Mash water: --------------------------------- 1.1 g Gypsum 1.2 g CaCl2 0.6 g Epsom 0.5 g NaCl 1 mL Lactic acid
Mash Chemistry and Brewing Water Calculator

Notes

13 ml hop shots at 60 min in boil.

Add lactose and sugar with whirlfloc and yeast nutrient at 5 min in boil.

02-NOV-18: 6 oz cacao nibs toasted (325F for 15 min) and added to enough vodka to cover. 7 vanilla beans added to 6 oz vodka (Add 2oz of tincture at kegging). Coffee beans purchased (KC Roasterie Espresso Tuscany), dry bean with 6 oz in a bag once kegged, taste after 24 hr.

BREW DAY (17-NOV-18):
-----------------------------------
Forget to add the Lactic acid to the mash, expected pH ~5.55 is still in reasonable range for mash.

SG ~1.105

Chilled to 80 F and allowed fermentation to free-rise to ~85F.

UPDATE (23-Nov-18):
Beer kegged, hydro looks to be at 1.022 (pic attached for color). ~265 ml of vodka tincture added to keg with 6 oz of coffee beans. Taste after 24 hr, before deciding to pull bag.