Imppi Peistri Stoutti - Beer Recipe - Brewer's Friend

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Imppi Peistri Stoutti

377 calories 41.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 180 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.234 (recipe based estimate)
Post Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 377 calories (Per 12oz)
Carbs: 41.3 g (Per 12oz)
Created: Wednesday June 22nd 2022
1.112
1.032
10.4%
10.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.20 kg United Kingdom - Maris Otter Pale8.2 kg Maris Otter Pale 38 3.75 55.2%
2 kg Flaked Oats2 kg Flaked Oats 33 2.2 13.5%
0.75 kg Dingemans - Biscuit0.75 kg Biscuit 34.5 22 5.1%
0.75 kg Viking - Cookie Malt0.75 kg Cookie Malt 37 25.4 5.1%
0.80 kg Finland - Melanoid Malt0.8 kg Melanoid Malt 35 27 5.4%
0.80 kg Simpsons - DRC0.8 kg DRC 34.7 115 5.4%
0.75 kg Simpsons - CaraMalt0.75 kg CaraMalt 34 14 5.1%
0.60 kg Finland - Chocolate Malt0.6 kg Chocolate Malt 31 338 4%
200 g Dingemans - Mroost 1400 MD (Debittered black malt)200 g Mroost 1400 MD (Debittered black malt) 35 525 1.3%
14.85 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g East Kent Goldings100 g East Kent Goldings Hops Pellet 5 Boil 60 min 10.56 100%
100 g / 0.00 €
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
2 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 212 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-
150 0 0 0 0 0
Don't be afraid to use Calcium Chloride upward of 150 PPM

Water Chemistry: Ca 151; Mg 22; Na 43; Cl 200; SO4 90; pH 5.4
(secret level brewing ohje)
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 21.2
Mash volume with grains 30.5
Grain absorption losses -14.1
Remaining sparge water volume (equipment estimates 33.9 L) 4.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 40.6 L) 11
Boil off losses -17.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 25.5  
Equipment Profile Used: System Default
"Imppi Peistri Stoutti" Russian Imperial Stout beer recipe by Brewer #255401. All Grain, ABV 10.43%, IBU 10.56, SRM 50, Fermentables: (Maris Otter Pale, Flaked Oats, Biscuit, Cookie Malt, Melanoid Malt, DRC, CaraMalt, Chocolate Malt, Mroost 1400 MD (Debittered black malt)) Hops: (East Kent Goldings)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-08-05 13:14 UTC