#27 Russian Imperial Stout - Beer Recipe - Brewer's Friend

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#27 Russian Imperial Stout

365 calories 41 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 11.5 liters (fermentor volume)
Pre Boil Size: 5.2 liters
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 93% (brew house)
Calories: 365 calories (Per 330ml)
Carbs: 41 g (Per 330ml)
Created: Thursday July 12th 2018
1.116
1.035
12.3%
64.7
50.0
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,350 g Liquid Malt Extract - Amber1350 g Liquid Malt Extract - Amber - (late boil kettle addition) 35 10 31%
150 g German - CaraHell150 g CaraHell 34 11 3.4%
150 g United Kingdom - Crystal 60L150 g Crystal 60L 34 60 3.4%
200 g United Kingdom - Crystal 140L200 g Crystal 140L 33 140 4.6%
150 g German - Melanoidin150 g Melanoidin 37 25 3.4%
200 g United Kingdom - Chocolate200 g Chocolate 34 425 4.6%
200 g United Kingdom - Black Patent200 g Black Patent 27 525 4.6%
450 g United Kingdom - Pale 2-Row450 g Pale 2-Row 38 2.5 10.3%
150 g Liquid Malt Extract - Amber150 g Liquid Malt Extract - Amber 35 10 3.4%
1,361 g Dry Malt Extract - Dark1361 g Dry Malt Extract - Dark - (late boil kettle addition) 44 30 31.2%
4,361 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Pellet 14.6 Boil 35 min 58.2 50%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 7 min 6.46 50%
60 g / $ 0.00
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium High
Optimum Temp:
17 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 391 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 17.1 L) 6.6
Mash volume with grains (equipment estimates 17.1 L) 7.6
Grain absorption losses (steeping) -1.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 15.7 L) 5.2
Volume increase from sugar/extract (late additions) 1.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 11.5
Going into fermentor 11.5
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 6.6  
Equipment Profile Used: System Default
 
Notes

Dark DME is Briess's Traditional Dark, which is very different than other dark DME products.
Amber LME is Munton's.

Boil extract separately, use remainder for yeast starters.
Mash at low temperature for a long time, finish mash with 0.5g alpha-amylaze powder for 30min at a higher temperature.

Pitch a large amount of yeast, aerate at pitching and 24h after.

When fermentation is finished, steep 10-15g oak chips in 100ml bourbon for 1 week, then combine in secondary for additional week with gelatin.

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  • Last Updated: 2018-12-28 17:18 UTC