Sladkiy (Russian for sweet) - Beer Recipe - Brewer's Friend

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Sladkiy (Russian for sweet)

415 calories 45.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Pat Baar
Calories: 415 calories (Per 12oz)
Carbs: 45.1 g (Per 12oz)
Created: Tuesday October 20th 2015
1.123
1.035
11.6%
63.7
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 54.9%
6 lb Dry Malt Extract - Dark6 lb Dry Malt Extract - Dark 44 30 23.5%
2 lb American - Chocolate2 lb Chocolate 29 350 7.8%
2 lb American - Roasted Barley2 lb Roasted Barley 33 300 7.8%
1 lb American - Special Roast1 lb Special Roast 33 50 3.9%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2%
25.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 7.2 Boil 90 min 16.93 16.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 7.2 Boil 60 min 15.83 16.7%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 9.6 Boil 30 min 16.22 16.7%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 9.6 Boil 15 min 10.47 16.7%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 9.6 Boil 5 min 4.21 16.7%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 9.6 Boil 0 min 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 15 min.
0.50 tsp yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 597 B cells required
Super High Gravity Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 597 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 4oz      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt sacharification rest Temperature -- 122 °F 15 min
25 qt Mash Temp Infusion -- 153 °F 70 min
12 qt sparge Temperature -- 170 °F 15 min
Starting Mash Thickness: 0.9 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.9 qt/lb 4.39 17.6  
Mash volume with grains 5.95 23.8  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume 4.6 18.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Pre boil volume (equipment estimates 7.98 g | 31.9 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume (equipment estimates 4.28 g | 17.1 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.98 35.9
Equipment Profile Used: System Default
 
Notes

This is bound to be a very sweet stout.

Making first batch with the yeast I recovered from the barley wine, wlp013 london ale yeast and wlp099 super high gravity ale yeast. Worked well in the barley wine with 82% attenuation, which would give a FG of 1.020 and an ABV of 12%.

Mix 3 pounds of dark DME with one gallon of water to bring the water total to the proper amount.
Use iodine test at 60 minutes into mash
Enter in LA county fair for 2016
Might have to add a little more DME if the preboil gravity isn't at least 1.091
BLEW UP IN THE FERMENTOR
This recipe needs a much larger fermenter to handle the activity. Super dark and super heavy sugar content = explosive results

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  • Last Updated: 2015-12-31 20:27 UTC