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RIS

386 calories 44.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 386 calories (Per 12oz)
Carbs: 44.6 g (Per 12oz)
Created: Sunday November 6th 2016
1.114
1.036
10.3%
89.6
39.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb American - Pale 2-Row21 lb Pale 2-Row 37 1.8 91.3%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.2%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2.2%
0.50 lb Finland - Chocolate Malt0.5 lb Chocolate Malt 31 338 2.2%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2.2%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Summit1.75 oz Summit Hops Pellet 18.5 Boil 60 min 82.45 46.7%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 5 min 7.11 53.3%
3.75 oz / $ 0.00
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 697 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34.5 qt Batch Sparge -- 156 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.19 28.8  
Mash volume with grains 9.03 36.1  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 3.08 g | 12.3 qt) 3.44 13.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.63 42.5
Equipment Profile Used: System Default
 
Notes

Barrel age in Journeyman whiskey barrel for ? time.

Active fermentation begin 6 hours after pitching two 2 one liter starters, held at 66 for 4 days, let rise to 69. Active fermentation lasted for 18 days.

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  • Last Updated: 2016-12-29 20:21 UTC