B87_Russian Imperial Coffee Stout - Beer Recipe - Brewer's Friend

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B87_Russian Imperial Coffee Stout

333 calories 27.8 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 60 liters (ending kettle volume)
Pre Boil Size: 70 liters
Pre Boil Gravity: 1.021 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 333 calories (Per 330ml)
Carbs: 27.8 g (Per 330ml)
Created: Thursday August 5th 2021
1.108
1.018
11.8%
71.3
34.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Muntons - Maris Otter3 kg Maris Otter 38 2.3 14.8%
0.50 kg Muntons - Cara Malt0.5 kg Cara Malt 34 11.05 2.5%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 4.9%
0.50 kg Muntons - Chocolate Malt0.5 kg Chocolate Malt 30.8 350 2.5%
0.50 kg Munich - Light 10L0.5 kg Munich - Light 10L 33 10 2.5%
1 kg United Kingdom - Crystal 45L1 kg Crystal 45L 34 45 4.9%
8 kg Dry Malt Extract - Dark8 kg Dry Malt Extract - Dark - (late boil kettle addition) 44 30 39.4%
5 kg Brown Sugar5 kg Brown Sugar - (late boil kettle addition) 45 15 24.6%
0.20 kg Weyermann - Roasted Barley0.2 kg Roasted Barley 29.9 432 1%
0.10 kg Belgian - De-Bittered Black0.1 kg De-Bittered Black 34 566 0.5%
0.50 kg Maltodextrin0.5 kg Maltodextrin - (late boil kettle addition) 39 0 2.5%
20.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g CTZ70 g CTZ Hops Pellet 15.5 Boil 90 min 63.48 53.8%
30 g Willamette30 g Willamette Hops Pellet 4.5 Boil 45 min 6.78 23.1%
30 g Crystal30 g Crystal Hops Pellet 4.3 Whirlpool 0 min 1.08 23.1%
130 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.05 kg Cocoa powder Flavor Boil 0 min.
 
Yeast
The Yeast Bay - Framgarden Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
27 - 35 °C
Starter:
Yes
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 536 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
NaMetaBi - 1/20 tsp
CaCl - 4 tsp
CaSo4 - 4 tsp
PH- 5.8 (mash water b4 grain add)
Amylase - 2 tsp (@0.3 tsp/gallon recommended rate)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Protein rest Steeping 55 °C 55 °C 15 min
30 L BIAB Infusion 55 °C 68 °C 60 min
30 L Sparge Sparge 68 °C 75 °C 15 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.2 L. Suggest reducing initial water volume to 36.88 L and adding 20.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 82.19 L. Suggest reducing initial water volume to 40.91 L and adding 36.79 L sparge/top-off. 77.7
Water added to kettle 77.7
Mash volume with grains 82.2
Grain absorption losses (steep / mash) -6.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 57.7 L) 70
Volume increase from sugar/extract (late additions) 8.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 72.3 L) 60
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 59.9
Total: 77.7  
Equipment Profile Used: System Default
 
Notes

Add100g cold steeped Caffe Vergnando coffee beans at secondary. @FG, Cold Crash 2 days

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  • Last Updated: 2021-08-05 18:25 UTC