Russian Imperial Stout - Beer Recipe - Brewer's Friend

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Russian Imperial Stout

323 calories 31.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.84 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Tim Hamersly
Calories: 323 calories (Per 12oz)
Carbs: 31.4 g (Per 12oz)
Created: Thursday August 8th 2024
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OG: 1.128 FG: 1.042 ABV: 11.3% IBU: 78

1.097
1.022
9.9%
94.2
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.59 lb Simpsons - Maris Otter pale10.59 lb Maris Otter pale 38 2.4 47.9%
2.78 lb Great Western - California Select 2-Row Malt2.78 lb California Select 2-Row Malt 37 2 12.6%
2.49 lb Flaked Barley2.49 lb Flaked Barley 32 2.2 11.3%
3.52 lb Briess - Black Barley3.52 lb Black Barley - (late mash tun addition) 25 550 15.9%
18.70 oz Viking - Dark Chocolate Malt18.7 oz Dark Chocolate Malt - (late mash tun addition) 30.8 325 5.3%
15.40 oz Special B15.4 oz Special B - (late mash tun addition) 34 115 4.4%
9.50 oz Briess - Caramel Malt - 120L9.5 oz Caramel Malt - 120L - (late mash tun addition) 34.5 120 2.7%
22.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Chief Hops - Simcoe1.5 oz Simcoe Hops Pellet 13.6 Boil 60 min 75.88 42.9%
1 oz Yakima Chief Hops - Simcoe1 oz Simcoe Hops Pellet 13.6 Boil 10 min 18.34 28.6%
1 oz Yakima Chief Hops - Simcoe1 oz Simcoe Hops Pellet 13.6 Dry Hop 4 days 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Baking Soda Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 0 min.
20 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
8 g CellarScience - FermFed Other Primary 8 days
4 oz Oak Chips Flavor Secondary 7 days
0.20 g Ascorbic Acid Water Agt Kegging 8 days
 
Yeast
CellarScience - Hornindal
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
73 - 98 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 219 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-
87 19 54 127 114 142
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 qt 1st half of grain bill Temperature 164 °F 153 °F 70 min
Reiterative mash with 2nd half of grain bill Temperature 156 °F 153 °F 70 min
Mash out Temperature 156 °F 158 °F 15 min
Sparge out Temperature 158 °F 170 °F 10 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.82 gal (51.28 qt). Suggest reducing strike water volume to 10.23 gal (40.93 qt) and adding 0.82 gal (3.28 qt) sparge/top-off. 11.05 44.2  
WARNING: Based on your provided mash thickness (2 qt/lb), your strike volume will exceeds the total water needed for the recipe (9.85 g). Reduce mash thickness to 1.77 qt/lb or increase pre-boil volume to 8.04 g.    
Strike water volume at mash thickness of 2 qt/lb 11.05 44.2  
Mash volume with grains 12.82 51.3  
Grain absorption losses -2.76 -11.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.84 27.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 9.85 39.4
Equipment Profile Used: System Default
 
Notes

Since Voss Kveik yeast is a hungry hungry hippo, no yeast started should be necessary even though OG is very high.

Mash 1/2 of grain bill at 156 F for 70 mins. Measure pH 10 mins into first mash to ensure on-target pH of 5.3. Pull grains out and let drain for 10 mins. Mash 2nd half of grain bill at 156 F for 70 mins. Mash out and sparge out.

Pre-Boil Target:
pH - 5.3
Gravity - 1.078

Post-Boil Target:
pH 5.3
Gravity - 1.100

Cool to 90 F and pitch yeast and yeast nutrient.
Ferment at 68 F for first week
Ferment at 71 F for second week
Ferment at 75 F for 3rd week

Rack to secondary keg and age for at least 1 month (up to 6 mo) at 68 F.
For last 7 days of aging, drop oak chips bag into beer and let infuse.

Cold crash overnight.

Rack beer into serving keg, force carbonate at 30 psi and shake for 2 mins.

Serve the next day.

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  • Last Updated: 2024-11-26 00:17 UTC