mIRC Stout - Beer Recipe - Brewer's Friend

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mIRC Stout

330 calories 34 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 65% (brew house)
Source: EJ
Calories: 330 calories (Per 330ml)
Carbs: 34 g (Per 330ml)
Created: Wednesday October 22nd 2014
1.106
1.027
10.4%
90.3
40.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 50.5%
0.50 kg Dry Malt Extract - Dark0.5 kg Dry Malt Extract - Dark 44 30 5.1%
0.50 kg Dry Malt Extract - Amber0.5 kg Dry Malt Extract - Amber 42 10 5.1%
1.40 kg Dry Malt Extract - Light1.4 kg Dry Malt Extract - Light 42 4 14.1%
0.20 kg German - Carafa II0.2 kg Carafa II 32 425 2%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley 29 550 2%
0.35 kg United Kingdom - Pale Chocolate0.35 kg Pale Chocolate 33 207 3.5%
1.50 kg Flaked Oats1.5 kg Flaked Oats 33 2.2 15.2%
0.15 kg United Kingdom - Brown0.15 kg Brown 32 65 1.5%
0.10 kg United Kingdom - Crystal 30L0.1 kg Crystal 30L 34 30 1%
9.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Warrior35 g Warrior Hops Pellet 14.7 Boil 75 min 46.74 26.9%
35 g Simcoe35 g Simcoe Hops Pellet 12.9 Boil 70 min 40.54 26.9%
60 g East Kent Goldings60 g East Kent Goldings Hops Pellet 4.7 Boil 3 min 3.05 46.2%
130 g / $ 0.00
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 689 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
1 teaspoon precipitated chalk
2 teaspoons gypsum
3 tablespoons of CalciumChloride (33%)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Acid / Protein Temperature -- 55 °C 15 min
23 L Saccharification Temperature -- 65 °C 25 min
20 L Sacc Temperature -- 70 °C 20 min
35 L Sparge -- 74 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.5
Mash volume with grains 27.5
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 15.5 L) 12.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.6
Pre boil volume (equipment estimates 31.2 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 22
Going into fermentor 22
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

Brewday 18.01.2015.
Mashin at just above 60deg, temp drop to 54-55deg. Let rest for 15min. Add boiling water to reach 65deg, ca 7-8liters.
Let rest for 20mins.
Add 4liters of boiling water to reach 70deg. Let rest for 20.
Have 10-15 liters of sparge water at 75.
Sparge to collect 24liters of wort @ ~1060.

IBU Calculations have to be done separately since boil gravity will be ca 1060. Dry malt extract added last 15 mins of boil.



Pitched yeast at 20deg, cooled to 18during first night and let rise to 19during first day. Keep at 19 till end of primary.

ca 22l into fermentor @ 1103

Fermented at 18.5-19.5deg C.
Gravity ca 1034 after 10days.

08.02.2015
Racked to keg with a pack of CBC-1 yeast. Gravity @ 1033
Will try to referment it to get below 1030.

15.02.2015
Sample from keg after 1 week is 1031.

29.03.2015
Racked off yeast. FG is 1030.
Abv 9,5%-9,6%

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  • Last Updated: 2015-03-29 13:19 UTC