Romanovs' Breakfast - Beer Recipe - Brewer's Friend

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Romanovs' Breakfast

377 calories 40.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 53 liters
Pre Boil Gravity: 1.094 (recipe based estimate)
Post Boil Gravity: 1.125 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Old Men On Ladders
Hop Utilization: 99%
Calories: 377 calories (Per 330ml)
Carbs: 40.8 g (Per 330ml)
Created: Tuesday May 2nd 2023
1.120
1.034
13.0%
56.5
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 kg New Zealand - Ale Malt12.5 kg Ale Malt 37.4 3.05 41.7%
3 kg Belgian Candi Sugar - Dark (275L)3 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 10%
3 kg Voyager Craft Malt - Veloria Schooner3 kg Veloria Schooner 35.9 3.6 10%
2 kg Barrett Burston - Wheat Malt2 kg Wheat Malt 35.4 1.8 6.7%
1 kg Briess - Brewers Torrified Wheat1 kg Brewers Torrified Wheat 35 1.5 3.3%
1 kg New Zealand - Dark Crystal Malt1 kg Dark Crystal Malt 35.4 96.45 3.3%
1 kg Barrett Burston - Dark Munich Malt1 kg Dark Munich Malt 35 10 3.3%
1.50 kg Rolled Oats1.5 kg Rolled Oats 33 2.2 5%
1 kg Belgian - Special B1 kg Special B 34 115 3.3%
1 kg Gladfield - Toffee Malt1 kg Toffee Malt 34 5.33 3.3%
0.75 kg German - Carafa III0.75 kg Carafa III - (late mash tun addition) 32 535 2.5%
0.75 kg Gladfield - Dark Chocolate Malt0.75 kg Dark Chocolate Malt - (late mash tun addition) 32.7 488 2.5%
0.75 kg New Zealand - Roast Barley0.75 kg Roast Barley - (late mash tun addition) 32.7 736.04 2.5%
0.75 kg Briess - Victory Malt0.75 kg Victory Malt 34.5 28 2.5%
30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Bramling Cross200 g Bramling Cross Hops Pellet 6.5 Boil 60 min 29.93 57.1%
150 g Charles Faram - Perle150 g Perle Hops Pellet 7.5 Boil 30 min 26.54 42.9%
350 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
2 each Whirlfloc Water Agt Boil 15 min.
20 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
3 tsp Gelatin Fining Primary 5 days
100 g Oak Cubes Medium Toast Flavor Secondary 300 days
2 g Epsom Salt Water Agt Mash 1 hr.
75 g Coffee Flavor Boil 10 min.
75 g Cocao Nibs Flavor Boil 10 min.
75 g Coffee Flavor Kegging 30 days
175 g Cocao Nibs Flavor Kegging 30 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
60 Grams
Cost:
Attenuation (custom):
67%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 540 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
South East Water Officer 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
91.2 3.6 4 100.1 85.4 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
66 L Beta rest Infusion 72 °C 68 °C 60 min
Mash Out Temperature -- -- 30 min
10 L Sparge -- -- --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 63.3 L. Suggest reducing initial water volume to 43.35 L and adding 17.9 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 105.72 L. Suggest reducing initial strike volume to 27.58 L and adding 60.32 L sparge/top-off. 87.9
Strike water volume (equipment estimates 89.2 L) 87.9
Mash volume with grains (equipment estimates 107 L) 105.7
Grain absorption losses -27
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 61.3 L) 60
Volume increase from sugar/extract (late additions) 2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.8
Post boil Volume 53
Top off amount 2
Volume into fermentor 55
Total: 87.9  
Equipment Profile Used: System Default
 
Notes

Oak Cubes toasted and added to secondary (barrel) at transfer (3 weeks) with 2 vanilla beans (split) and one cinnamon stick soaked in rum. Aged for 6 weeks then added organic cacao nibs (roasted for 15 min @180C) plus 75g ground coffee in bag. Aged for a further 3 weeks prior to bottling.

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  • Last Updated: 2023-10-25 23:39 UTC