Russian Imperial Stout - Beer Recipe - Brewer's Friend

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Russian Imperial Stout

308 calories 27.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.58 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 308 calories (Per 12oz)
Carbs: 27.7 g (Per 12oz)
Created: Thursday July 29th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Malteurop - 2 Row16 lb 2 Row 34.3 2.15 81.7%
660 g Munich Dark 20L660 g Munich Dark 20L 34 20 7.4%
230 g American - Roasted Barley230 g Roasted Barley 33 300 2.6%
230 g American - Chocolate230 g Chocolate 29 350 2.6%
170 g Weyermann - Carafa Special Type III170 g Carafa Special Type III 29.9 525 1.9%
170 g German - CaraMunich III170 g CaraMunich III 34 57 1.9%
170 g German - CaraAroma170 g CaraAroma 34 130 1.9%
8,887.48 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
38 g Magnum38 g Magnum Hops Pellet 15 Boil 90 min 67.52 65.5%
20 g Magnum20 g Magnum Hops Pellet 15 Boil 15 min 16.48 34.5%
58 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
4 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 231 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness. For balanced beers.).
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.35 29.4  
Mash volume with grains 8.92 35.7  
Grain absorption losses -2.45 -9.8  
Remaining sparge water volume 3.93 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 8.58 34.3  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.58 22.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.58 g | 22.3 qt) 5.5 22  
Total: 11.28 45.1
Equipment Profile Used: System Default
 
Notes

Given the high amount of grain used and longer boil time, be prepared to use extra water.

1.25 qt/lb mash thickness.
Single infusion mash at 149F for 120 mins.
Raise to 168F mashout temperature and hold for 10 mins.

~90 min fly sparge with ~5.6-5.8 pH water

Oxygenate well!

Pitch yeast and ferment at 66F

Ferment until approximately 5 points from final gravity and then raise the temperature to 70-72F until finished.

Oaking? add one ounce of American medium toast oak cubes per 5 gallons. Rack beer on top of oak and steep for ~21 days at room temperature. You may optionally soak the oak cubes in bourbon for a few weeks prior to use.

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  • Last Updated: 2021-11-01 18:41 UTC