Neapolitan RIS
389 calories
37.2 g
330 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
50 g |
Simcoe50 g Simcoe Hops |
|
Pellet |
7.4 |
Boil
|
60 min |
32.98 |
29.4% |
60 g |
Warrior60 g Warrior Hops |
|
Pellet |
9 |
Boil
|
60 min |
48.14 |
35.3% |
30 g |
East Kent Goldings30 g East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
30 min |
10.28 |
17.6% |
30 g |
East Kent Goldings30 g East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
10 min |
4.85 |
17.6% |
170 g
/ 0.00 €
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
300 g |
Lactose
|
|
Flavor |
Boil |
10 min. |
1.50 kg |
Cherries
|
|
Flavor |
Secondary |
7 days |
2 each |
Vanilla beans
|
|
Flavor |
Secondary |
7 days |
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
23 L |
Protein rest 1 |
Infusion |
-- |
45 °C |
20 min |
23 L |
Beta amylase rest 1 |
Infusion |
-- |
65 °C |
60 min |
23 L |
Alpha amylase rest 1 |
Infusion |
-- |
78 °C |
30 min |
23 L |
Protein rest 2 |
Infusion |
-- |
45 °C |
20 min |
23 L |
Beta amylase rest 2 |
Infusion |
-- |
65 °C |
60 min |
23 L |
Alpha amylase rest 2 |
Infusion |
-- |
78 °C |
30 min |
Starting Mash Thickness:
3 L/kg
|
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 3 L/kg
|
35.7 |
Mash volume with grains
|
43.6 |
Grain absorption losses
|
-11.9 |
Remaining sparge water volume (equipment estimates 3.7 L)
|
5.1 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 26.6 L)
|
28 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.9 |
Post boil Volume
|
20 |
Going into fermentor
|
20 |
Total:
|
40.8
|
Equipment Profile Used: |
System Default |
"Neapolitan RIS" Russian Imperial Stout beer recipe by David Kessler. All Grain, ABV 12.69%, IBU 96.25, SRM 50, Fermentables: (Maris Otter Pale, Chocolate, Roasted Barley, Flaked Oats, Black Patent, Caramel / Crystal 120L, Carapils) Hops: (Simcoe, Warrior, East Kent Goldings) Other: (Lactose, Cherries, Vanilla beans)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-02-28 08:35 UTC