Smoked Rye Imperial Stout 2023 - Beer Recipe - Brewer's Friend

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Smoked Rye Imperial Stout 2023

284 calories 26.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 284 calories (Per 330ml)
Carbs: 26.4 g (Per 330ml)
Created: Friday April 7th 2023
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OG: 1.092 FG: 1.021 ABV: 9.3% IBU: 60

1.092
1.019
9.5%
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Ireland - Ale Malt5 kg Ale Malt 37 3 61.7%
1 kg Bestmalz - Rye Malt1 kg Rye Malt 38 3.1 12.3%
0.60 kg Bestmalz - BEST Smoked0.6 kg BEST Smoked 35.4 2.5 7.4%
0.36 kg Weyermann - CaraRye0.36 kg CaraRye 33 75 4.4%
0.36 kg Simpsons - Brown Malt0.36 kg Brown Malt 32 187.93 4.4%
0.36 kg Belgian - Special B0.36 kg Special B 34 115 4.4%
0.23 kg Briess - Chocolate0.23 kg Chocolate 25 350 2.8%
0.20 kg Crisp Malting - Roasted Barley0.2 kg Roasted Barley 31.28 520 2.5%
8.11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Pellet 10 Boil 60 min 36.54 37.5%
25 g Bramling Cross25 g Bramling Cross Hops Pellet 7 Boil 30 min 16.38 31.3%
25 g Bramling Cross25 g Bramling Cross Hops Pellet 7 Boil 15 min 10.58 31.3%
80 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 396 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Used roughly 3 grams each of gypsum and cacl with Michaels ph 8.2 water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.2 L Strike 64 °C 64 °C 60 min
20 L Strike 75 °C 67 °C 60 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 11 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 16.2
Mash volume with grains (equipment estimates 20.6 L) 21.6
Grain absorption losses -8.1
Remaining sparge water volume (equipment estimates 18.7 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 17
Top off amount 1
Going into fermentor 18
Total: 34  
Equipment Profile Used: System Default
 
Notes

Mashed 2:1 ratio with barely enough room to add more sparge water at the end. Hit 5.3 ph during mash, temperature dropped to 64C by mistake, recipe kicked out 0.6 kg grain from total when I counted the totals.

Used french oak chips soaked in Jameson for 3 weeks. Sparged with O2 for 1 minute.

Minch roasted barley.

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  • Last Updated: 2023-04-22 10:38 UTC