chocolate Hazelnut Russian Imperial Stout (partial grain) - Beer Recipe - Brewer's Friend

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chocolate Hazelnut Russian Imperial Stout (partial grain)

328 calories 34.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 328 calories (Per 330ml)
Carbs: 34.6 g (Per 330ml)
Created: Wednesday May 26th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
680 g Briess - Black Barley680 g Black Barley 25 500 6.6%
450 g Belgian - Special B450 g Special B 34 115 4.4%
230 g Weyermann - Caramunich Type 3230 g Caramunich Type 3 34 57 2.2%
230 g American - Chocolate230 g Chocolate 29 350 2.2%
230 g United Kingdom - Pale Chocolate230 g Pale Chocolate 33 207 2.2%
450 g Flaked Oats450 g Flaked Oats 33 2.2 4.4%
4.50 kg Bairds - Pale Ale4.5 kg Pale Ale 37.2 2.5 43.8%
3 kg Liquid Malt Extract - Amber3 kg Liquid Malt Extract - Amber - (late boil kettle addition) 35 10 29.2%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 4.9%
10,270 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Magnum35 g Magnum Hops Pellet 11.9 Boil 60 min 48.25 25.9%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 6 Boil 10 min 12.6 37%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 6 Boil 1 min 1.5 37%
135 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml White Labs - Clarity Ferm WLN4000 Fining Primary --
10 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
7 g Lactic acid Water Agt Mash 1 hr.
15 ml hazelnut extract Flavor Bottling --
20 g CACAO NIBS Flavor Whirlpool --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
4 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 373 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 117.7 g       Temp: 20 °C       CO2 Level: 2.2 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
20.3 L Strike 73 °C 68 °C 60 min
12.4 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.3
Mash volume with grains 24.8
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 17 L) 13.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 30 L) 26.5
Volume increase from sugar/extract (late additions) 2.1
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 20 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 20
Total: 33.8  
Equipment Profile Used: System Default
 
Notes
  • let beer ferment at least 10 days on cacao
  • ferment at 19 degrees for 7 day, the free rise to 22 degrees
  • add lactose 15 min before end of boil
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  • Public: Yup, Shared
  • Last Updated: 2021-07-09 12:12 UTC