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RIS

359 calories 32.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 359 calories (Per 330ml)
Carbs: 32.4 g (Per 330ml)
Created: Tuesday October 10th 2017
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Stout

by C-vall

OG: 1.116 FG: 1.022 ABV: 12.4% IBU: 77

1.116
1.023
12.3%
89.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg United Kingdom - Lager6.5 kg Lager 38 1.4 65%
0.80 kg Belgian - Chocolate0.8 kg Chocolate 30 340 8%
0.80 kg United Kingdom - Black Patent0.8 kg Black Patent 27 525 8%
0.40 kg German - CaraMunich III0.4 kg CaraMunich III 34 57 4%
0.40 kg New Zealand - Biscuit Malt0.4 kg Biscuit Malt 35 30.46 4%
0.40 kg German - CaraHell0.4 kg CaraHell 34 11 4%
0.40 kg Belgian - Special B0.4 kg Special B 34 115 4%
0.30 kg Honey0.3 kg Honey - (late boil kettle addition) 35 2 3%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Columbus50 g Columbus Hops Pellet 15 First Wort 0 min 89.3 100%
50 g / $ 0.00
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
21 - 35 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 544 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Fly Sparge -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 29.1
Mash volume with grains 35.5
Grain absorption losses -9.7
Remaining sparge water volume (equipment estimates 12.9 L) 11.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.4 L) 30
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 40.6  
Equipment Profile Used: System Default
 
Notes


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  • Last Updated: 2020-07-06 22:52 UTC