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Low Frequency

290 calories 31.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 290 calories (Per 330ml)
Carbs: 31.5 g (Per 330ml)
Created: Friday September 20th 2013
1.093
1.026
8.8%
29.1
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.25 kg United Kingdom - Maris Otter Pale7.25 kg Maris Otter Pale 38 3.75 79.6%
0.45 kg American - Chocolate0.45 kg Chocolate 29 350 4.9%
0.34 kg American - Roasted Barley0.34 kg Roasted Barley 33 300 3.7%
0.20 kg American - Caramel / Crystal 120L0.198 kg Caramel / Crystal 120L 33 120 2.2%
0.25 kg American - Black Malt0.25 kg Black Malt 28 500 2.7%
0.62 kg Flaked Oats0.62 kg Flaked Oats 33 2.2 6.8%
9.11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Nugget15 g Nugget Hops Leaf/Whole 15.2 Boil 60 min 21.23 33.3%
15 g East Kent Goldings15 g East Kent Goldings Hops Leaf/Whole 6.57 Boil 30 min 7.05 33.3%
15 g East Kent Goldings15 g East Kent Goldings Hops Leaf/Whole 6.57 Boil 2 min 0.78 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
150 g coffe grounds Flavor Boil 0 min.
150 g 70 cocoa chocolate Flavor Boil 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Sparge -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 27.3
Mash volume with grains 33.3
Grain absorption losses -9.1
Remaining sparge water volume (equipment estimates 9.6 L) 11.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 38.5  
Equipment Profile Used: System Default
 
Notes

3 week primary,followed by 2 month secondary over 25 year old chipped oak ollorosso barrels

bottled and carbed to 1.75 vol

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  • Last Updated: 2014-03-27 16:17 UTC