Imperial Brown Stout (WT) - Beer Recipe - Brewer's Friend

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Imperial Brown Stout (WT)

332 calories 31.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 20.9 liters (fermentor volume)
Pre Boil Size: 30.7 liters
Post Boil Size: 21.7 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrew Rankin
Calories: 332 calories (Per 330ml)
Carbs: 31.9 g (Per 330ml)
Created: Tuesday August 4th 2020
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1.107
1.024
12.1%
69.1
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg Simpsons - Finest Pale Ale Maris Otter5.4 kg Finest Pale Ale Maris Otter 37 2.6 51.8%
1.70 kg United Kingdom - Amber1.7 kg Amber 32 27 16.3%
1.20 kg Gladfield - Brown Malt1.2 kg Brown Malt 34 90.36 11.5%
1.10 kg Invert Sugar Syrup1.1 kg Invert Sugar Syrup - (late boil kettle addition) 36 1 10.5%
0.68 kg United Kingdom - Black Patent0.68 kg Black Patent 27 525 6.5%
0.35 kg Crisp Malting - Crystal Dark - 77L0.35 kg Crystal Dark - 77L 33.1 77 3.4%
10.43 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Northern Brewer56 g Northern Brewer Hops Pellet 7.8 Boil 90 min 45.16 50%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 60 min 13.53 25%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 30 min 10.4 25%
112 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
12 g Baking Soda Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 15 min.
5 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 661 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L 1st Saccharification Rest Strike -- 65.5 °C 30 min
5 L 1st "Underlet" addition Top Off 65.5 °C 68.5 °C 30 min
5 L 2nd "Underlet" addition Top Off 68.5 °C 70 °C 30 min
4 L Batch Sparge Sparge 70 °C 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 28
Mash volume with grains 34.1
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 11.5 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 30.7
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 20.9 L) 21.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.7 L) 20.9
Total: 40.9  
Equipment Profile Used: System Default
"Imperial Brown Stout (WT)" Russian Imperial Stout beer recipe by Andrew Rankin. All Grain, ABV 12.09%, IBU 69.09, SRM 50, Fermentables: (Finest Pale Ale Maris Otter, Amber, Brown Malt, Invert Sugar Syrup, Black Patent, Crystal Dark - 77L) Hops: (Northern Brewer, East Kent Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2020-08-04 03:47 UTC