Russian Imperial Stout - Beer Recipe - Brewer's Friend

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Russian Imperial Stout

291 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 291 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Tuesday September 13th 2016
1.088
1.017
9.3%
77.9
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb American - Pale 2-Row2.25 lb Pale 2-Row 37 1.8 66.7%
6 oz American - CaraCrystal Wheat Malt6 oz CaraCrystal Wheat Malt 34 55 11.1%
4 oz German - Carafa II4 oz Carafa II 32 425 7.4%
4 oz Molasses4 oz Molasses 36 80 7.4%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 7.4%
54 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 6 Boil 60 min 56.24 66.7%
0.25 oz Kent Goldings0.25 oz Kent Goldings Hops Pellet 6 Boil 30 min 21.61 33.3%
0.75 oz / $ 0.00
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
61 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 28 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 qt Infusion -- 154 °F 60 min
mash out Sparge -- 170 °F --
4 qt Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.17 4.7  
Mash volume with grains 1.42 5.7  
Grain absorption losses -0.39 -1.6  
Remaining sparge water volume (equipment estimates 1.98 g | 7.9 qt) 1.15 4.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 2.53 g | 10.1 qt) 1.7 6.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 2.32 9.3
Equipment Profile Used: System Default
 
Notes

Primary ferment 2 weeks.
Secondary ferment 2 months.
Bottle condition at least 2 weeks.

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  • Last Updated: 2019-02-27 18:53 UTC