Russian Imperial Stout - Beer Recipe - Brewer's Friend

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Russian Imperial Stout

Created: Tuesday May 29th 2018
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193 calories 21.8 g 12 oz
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 36% (brew house)
Source: Joe Potsma/Serious Eats
Calories: 193 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
1.058
1.017
5.4%
96.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale 6-Row17 lb Pale 6-Row 35 1.8 81%
1 lb American - Chocolate1 lb Chocolate 29 350 4.8%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.8%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2.4%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.4%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Galena1 oz Galena Hops Pellet 13 Boil 60 min 54 33.3%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 16.08 33.3%
1 oz Galena1 oz Galena Hops Pellet 13 Boil 15 min 26.8 33.3%
3 oz / $ 0.00
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 304 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 qt Infusion -- 154 °F --
17 qt Sparge -- 185 °F --
Starting Mash Thickness: 1.1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 5.78 23.1  
Mash volume with grains 7.46 29.8  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 3.21 g | 12.9 qt) 2.1 8.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.11 g | 24.5 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

1.
Mash-in the 21 pounds of grain to 154°F using 5.75 gallons of water at about 167°F (1.1 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash.

2.
Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 4.25 gallons of sparge water to about 185°F.

3.
After mashing for 60 minutes, mash-out and sparge at 1 quart/minute. You should have 7 to 7.5 gallons in the kettle. Add 2 ounces of Magnum hops and bring to boil.

4.
After boiling for 60 minutes, add 1 ounce Northern Brewer hops.

5.
After a total of 80 minutes, add 1 ounce Northern Brewer hops.

6.
After 90 minutes remove from heat and chill using a wort chiller to 60°F. Transfer to a carboy and take a gravity reading.

7.
Ferment at 60° to 65°F for 3 weeks. Transfer to a secondary carboy and age in a cool dark place for another 3 to 6 weeks.

8.
Bottle or keg for a medium low level of carbonation.

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  • Last Updated: 2018-05-30 19:15 UTC