smoked rye imperial stout - Beer Recipe - Brewer's Friend

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smoked rye imperial stout

292 calories 29.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 292 calories (Per 330ml)
Carbs: 29.5 g (Per 330ml)
Created: Monday April 24th 2017
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1.094
1.023
9.3%
57.2
41.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg Ireland - Ale Malt5.4 kg Ale Malt 37 3 54.6%
0.90 kg Flaked Oats0.9 kg Flaked Oats 33 2.2 9.1%
0.90 kg German - Rye0.9 kg Rye 38 3.5 9.1%
1.35 kg Smoked Malt1.35 kg Smoked Malt 37 3 13.7%
0.22 kg United Kingdom - Roasted Barley0.22 kg Roasted Barley 29 550 2.2%
0.45 kg United Kingdom - Brown0.45 kg Brown 32 65 4.6%
0.45 kg United Kingdom - Crystal 90L0.45 kg Crystal 90L 33 90 4.6%
0.22 kg United Kingdom - Chocolate0.22 kg Chocolate 34 425 2.2%
9.89 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 11 Boil 60 min 57.19 100%
50 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:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 561 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
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
-- 67 °C 60 min
Starting Mash Thickness: 2.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.2 L/kg 21.8
Mash volume with grains 28.3
Grain absorption losses -9.9
Remaining sparge water volume (equipment estimates 15 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 36.8  
Equipment Profile Used: System Default
 
Notes

Fg finished at 1.032 for an 8% stout, estery beer, aged on whiskey barrel oak chips for 2 months, yeast was re-used a 5/6th time for this brew

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  • Last Updated: 2022-01-01 20:33 UTC