Russian Imperial Stout 11-16-16 - Beer Recipe - Brewer's Friend

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Russian Imperial Stout 11-16-16

356 calories 38.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 9.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 66% (brew house)
Source: kj
Hop Utilization: 90%
Calories: 356 calories (Per 12oz)
Carbs: 38.1 g (Per 12oz)
Created: Tuesday October 11th 2016
1.106
1.029
10.1%
84.6
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 43.2%
3 lb German - Munich Dark3 lb Munich Dark 37 15.5 9.3%
2.50 lb German - Floor-Malted Bohemian Pilsner2.5 lb Floor-Malted Bohemian Pilsner 38 1.8 7.7%
2 lb United Kingdom - Roasted Barley2 lb Roasted Barley 29 550 6.2%
1.75 lb Belgian - Special B1.75 lb Special B - (late boil kettle addition) 34 115 5.4%
1.75 lb United Kingdom - Pale Chocolate1.75 lb Pale Chocolate - (late boil kettle addition) 33 207 5.4%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 3.1%
1.50 lb German - Melanoidin1.5 lb Melanoidin 37 25 4.6%
1 lb German - CaraMunich III1 lb CaraMunich III - (late boil kettle addition) 34 57 3.1%
1 lb German - Dark Wheat1 lb Dark Wheat 39 6.5 3.1%
1 lb United Kingdom - Chocolate1 lb Chocolate - (late boil kettle addition) 34 425 3.1%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 3.1%
0.50 lb Soft Candi Sugar - Blond0.5 lb Soft Candi Sugar - Blond 38 5 1.5%
0.40 lb Molasses0.4 lb Molasses 36 80 1.2%
32.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Magnum2.25 oz Magnum Hops Pellet 15 Boil 60 min 63.71 17%
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5 Boil 15 min 14.05 22.6%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 180 °F 20 min 3.37 15.1%
3 oz Saaz3 oz Saaz Hops Pellet 2.6 Whirlpool at 180 °F 20 min 3.51 22.6%
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5 Dry Hop 18 days 22.6%
13.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Clarity Ferm Other Primary --
20 g smooth coffee Flavor Primary --
10 g cocoa powder Spice Primary --
150 g oak, cherry wood chips Spice Primary --
5 g anise Spice Primary --
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 890 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Filtered water. Dark malts will buffer high pH. 10g CaCO3.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 qt Sacch 164F water Temperature -- 156 °F 60 min
denaturing Temperature -- 168 °F 10 min
20 qt mash out Infusion -- 170 °F 10 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 14.64 gal (58.56 qt). Suggest reducing strike water volume to 9.56 gal (38.24 qt) and adding 2.64 gal (10.56 qt) sparge/top-off. 12.2 48.8  
Strike water volume at mash thickness of 1.6 qt/lb 12.2 48.8  
Mash volume with grains 14.64 58.6  
Grain absorption losses -3.81 -15.3  
Remaining sparge water volume (equipment estimates 1.83 g | 7.3 qt) 1.2 4.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 10.13 g | 40.5 qt) 9.5 38  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume 7.69 30.8  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Going into fermentor 7.5 30  
Total: 13.4 53.6
Equipment Profile Used: System Default
 
Notes

Take late addition malts (and coffee) in 9q 175F water, steep 30 min, drain, save wort. Take late addition malts, add to mash. Add late wort at beginning of primary.

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  • Last Updated: 2016-12-31 03:37 UTC