The Threshing Floor (Russian Imperial Stout) - Beer Recipe - Brewer's Friend

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The Threshing Floor (Russian Imperial Stout)

343 calories 29.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.111 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
4.00 (1 Review)

No Chill: 20 minute extended hop boil time
Calories: 343 calories (Per 330ml)
Carbs: 29.6 g (Per 330ml)
Created: Tuesday February 23rd 2021
1.111
1.020
11.9%
79.1
50.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Gladfield - American Ale Malt6 kg American Ale Malt 37.3 2.54 49.5%
0.45 kg Gladfield - Roast Barley0.45 kg Roast Barley 32.7 507 3.7%
0.45 kg Crisp Malting - Black0.45 kg Black 34.5 600 3.7%
0.45 kg Gladfield - Dark Chocolate Malt0.45 kg Dark Chocolate Malt 32.7 488 3.7%
0.38 kg Gladfield - Dark Crystal Malt0.38 kg Dark Crystal Malt 35.4 96.45 3.1%
0.38 kg Gladfield - Shepherds Delight Malt0.38 kg Shepherds Delight Malt 35.4 120 3.1%
1 kg Brown Sugar1 kg Brown Sugar 45 15 8.3%
3 kg Voyager Craft Malt - Pale Compass3 kg Pale Compass 38.1 2.79 24.8%
12.11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops Pellet 15 Boil 90 min 45.21 40%
30 g Magnum30 g Magnum Hops Pellet 15 Boil 20 min 27.4 30%
30 g Magnum30 g Magnum Hops Pellet 15 Hop Stand at 90 °C 15 min 6.48 30%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Flavor Boil 10 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
3 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 229 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 4 4 19 52 0
Brisbane water, added
12 g of CaCl2
2 g CaSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Temperature 68 °C 68 °C 70 min
15 L Batch Sparge 68 °C 68 °C 20 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 48.72 L. Suggest reducing initial strike volume to 38.07 L and adding 3.32 L sparge/top-off. 41.4
Strike water volume (equipment estimates 45.3 L) 41.4
Mash volume with grains (equipment estimates 52.6 L) 48.7
Grain absorption losses -11.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 33.9 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Volume into fermentor 25
Total: 41.4  
Equipment Profile Used: System Default
 
Notes

Going to leave in primary for 3 months to settle and mature. Water left out overnight to reduce chlorine content.

Delicious beer, super rich in flavour, very boozy. Looking forward to seeing what it is like in a few months.

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  • Last Updated: 2021-10-15 06:03 UTC