Russian Imperial Stout - Beer Recipe - Brewer's Friend

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Russian Imperial Stout

336 calories 32 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 9.8 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: TEB
Calories: 336 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
Created: Tuesday July 17th 2018
1.101
1.022
10.5%
84.3
36.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb US - Pale 2-Row16 lb Pale 2-Row 37 1.8 81.5%
1.50 lb Munich Malt1.5 lb Munich Malt 36 7 7.6%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.5%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.5%
6 oz German - Carafa III6 oz Carafa III 32 535 1.9%
6 oz German - CaraMunich III6 oz CaraMunich III 34 57 1.9%
6 oz German - CaraAroma6 oz CaraAroma 34 130 1.9%
19.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 15 Boil 90 min 68.46 66.7%
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 15 min 15.88 33.3%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 545 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 5 2 0 13
Mash: Gypsum 1.4 gr, CaCl 3.5 gr, Epsom 2.6 gr

Boil: Gypsum 0.8 gr, CaCl 1.9 gr, Epsom 1.5 gr

Ca 52, Mg 9, Na 5, Cl 71, SO4 71
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 150 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.13 24.5  
Mash volume with grains 7.7 30.8  
Grain absorption losses -2.45 -9.8  
Remaining sparge water volume 6.37 25.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.08 g | 36.3 qt) 9.8 39.2  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 6.72 g | 26.9 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 12.5 50
Equipment Profile Used: System Default
 
Notes

ferment at 65 for a week or so then raise to 70 for a couple of weeks

rack to bright tank add 0.5 oz american medium oak chips soaked in Jim Beam Vanilla Bourbon, for 21 days or so and package

2 - 2.5 liter starter with 2 packs of WLP001 - estimated 521 billion cell

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  • Last Updated: 2020-10-29 15:55 UTC