Imperial Stout 04/18 - Beer Recipe - Brewer's Friend

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Imperial Stout 04/18

299 calories 28.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 80 liters
Pre Boil Gravity: 17.6 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 299 calories (Per 330ml)
Carbs: 28.8 g (Per 330ml)
Created: Monday April 9th 2018
23.0 °P
5.5 °P
9.9%
66.9
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg United Kingdom - Roasted Barley1.4 kg Roasted Barley 29 550 5.8%
15.10 kg United Kingdom - Maris Otter Pale15.1 kg Maris Otter Pale 38 3.75 62.5%
1.10 kg German - Melanoidin1.1 kg Melanoidin 37 25 4.6%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 2.5%
0.60 kg German - Carafa II0.6 kg Carafa II 32 425 2.5%
0.50 kg German - Carafa III0.5 kg Carafa III 32 535 2.1%
1.60 kg United Kingdom - Chocolate1.6 kg Chocolate 34 425 6.6%
250 g Maple Syrup250 g Maple Syrup 30 35 1%
3 kg Belgian Candi Sugar - Dark (275L)3 kg Belgian Candi Sugar - Dark (275L) 38 275 12.4%
24.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g CTZ150 g CTZ Hops Pellet 12.9 Boil 60 min 66.86 100%
150 g / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 691 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
65 L Temperature -- 62 °C 30 min
65 L Temperature -- 72 °C 30 min
65 L Temperature -- 78 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.45 L. Suggest reducing initial water volume to 45.4 L and adding 21.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 66.04 L. Suggest reducing strike water volume to 31.61 L and adding 20.64 L sparge/top-off. 52.3
Strike water volume at mash thickness of 2.5 L/kg 52.3
Mash volume with grains 66
Grain absorption losses -20.9
Remaining sparge water volume (equipment estimates 33.8 L) 47.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.2
Pre boil volume (equipment estimates 66.5 L) 80
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 60
Going into fermentor 60
Total: 99.6  
Equipment Profile Used: System Default
 
Notes

11 g Dextrose/Liter End of Boil
Kandiszucker 37.5 g/L End of Boil
2.5 g/Liter CTZ (1h)


20 Plato, nach 3 Tagen runter auf 3 Plato (80L mit 2 Packs WY Irish Ale und 4 Packs Safale US05) > gerackt in secondary auf 2 Tanks verteilt, davon ein Tank siehe unten und ein Tank noch einmal gesplittet auf 2x20L > einmal milkstout/kaffestout einmal xy/stout.

Regarding Adjuncts: We add all of the adjuncts to our bright tanks so I would recommend adding to your secondary for 3-5 days. Ratio wise, you will probably want to shoot for something like 1 : 5 : 10 : 15 (ground cinnamon : vanilla bean : habanero : cocoa nibs). The exact quantities don't scale to a homebrew size well (it's not very linear, and you will probably need a higher #/gal than we do).

Vanilla bean @ .02 oz per gal (1.5g/l)
Nibs @ .3 oz per gal (2.2g/l)
Cinnamon @ .005 oz per gal (0.037g/l)
Habanero @ .02 oz per gal (0.15g/l)


davon 10L mit 20g Cocoanibs und 30g Schoggipulver
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25L sourmash für 3 Tage mit 10 Pillen L. plantarum, danach mit 15g Simcoe f[r 45 Minuten gekocht (16 IBU) und mit 2 Pack Safale US05 in Fermentor.
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ca. 20L mit 120g Lactose und 30g Kaffe für 4d
ca. 20L mit 80g Lactose und 25g Kaffe für 4d

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  • Last Updated: 2018-05-21 16:52 UTC