#72 Imperial Rye Stout (brewed 02.12.15) - Beer Recipe - Brewer's Friend

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#72 Imperial Rye Stout (brewed 02.12.15)

378 calories 37.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 378 calories (Per 330ml)
Carbs: 37.4 g (Per 330ml)
Created: Monday November 30th 2015
1.121
1.029
12.1%
88.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Belgian - Pilsner6 kg Pilsner 37 1.6 44.4%
2 kg Belgian - Munich2 kg Munich 38 6 14.8%
2 kg Belgian - Special B2 kg Special B 34 115 14.8%
2 kg German - Rye2 kg Rye 38 3.5 14.8%
1 kg Belgian - CaraMunich1 kg CaraMunich 33 50 7.4%
0.50 kg Belgian - Roasted Barley0.5 kg Roasted Barley 30 575 3.7%
13.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
120 g Southern Star120 g Southern Star Hops Pellet 12.6 Boil 60 min 88.87 70.6%
50 g Saaz50 g Saaz Hops Pellet 3.5 Hopback 10 min 29.4%
170 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 67 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 49.41 L. Suggest reducing strike water volume to 36.49 L and adding 4.01 L sparge/top-off. 40.5
Strike water volume at mash thickness of 3 L/kg 40.5
Mash volume with grains 49.4
Grain absorption losses -13.5
Remaining sparge water volume (equipment estimates 7.5 L) 5.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.6 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 27.3
Hops absorption losses (hopback) -0.3
Going into fermentor 27
Total: 46.4  
Equipment Profile Used: System Default
 
Notes

50C rest - for 1 hour, go up slowly to 76 over the next 1 hour
hop-back - hop tea.
first two gallons reduced separately
CaCO3
went down to 1.042, pH 4.6. Very oily on the palate. To a sample a drop of lactic acid added to see if changes the perception. Yes, much crisper and less cloying. Consider before bottling. 10.5%, 0.3.05.2016. Sitting in the keg with oak.

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  • Last Updated: 2018-02-13 11:18 UTC