020 - Russian Imperial Stout 11/08/18 - Beer Recipe - Brewer's Friend

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020 - Russian Imperial Stout 11/08/18

288 calories 26.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Randy Daily
Calories: 288 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
Created: Monday November 5th 2018
1.087
1.018
9.1%
79.1
39.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb United Kingdom - Maris Otter Pale25 lb Maris Otter Pale 38 3.75 62.3%
4 lb Honey4 lb Honey 42 2 10%
3 lb American - Munich - Light 10L3 lb Munich - Light 10L 33 10 7.5%
38 oz German - Abbey Malt38 oz Abbey Malt 33 17 5.9%
2 lb United Kingdom - Carastan (30/37)2 lb Carastan (30/37) 35 34 5%
1.50 lb United Kingdom - Roasted Barley1.5 lb Roasted Barley - (late boil kettle addition) 29 550 3.7%
12 oz American - Caramel / Crystal 120L12 oz Caramel / Crystal 120L 33 120 1.9%
12 oz American - Chocolate12 oz Chocolate - (late boil kettle addition) 29 350 1.9%
12 oz Belgian - Special B12 oz Special B 34 115 1.9%
40.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Galena3 oz Galena Hops Pellet 13.8 Boil 60 min 52.86 42.9%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 6.1 Boil 45 min 14.3 28.6%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 6.1 Boil 30 min 11.97 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
17.11 g Chalk Water Agt Mash 1 hr.
7.33 g Calcium Chloride Water Agt Mash 1 hr.
2.44 g Epsom Salt Water Agt Mash 1 hr.
4.89 g Gypsum Water Agt Mash 1 hr.
9.78 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 742 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
4 Gr Gypsum
2 Gr Epsom Salt
5 Gr Calcium Chloride
14 Gr Chalk
8 Gr Baking Soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal Infusion -- 152 °F 60 min
Temperature -- 170 °F 30 min
6 gal Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.64 gal (58.55 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.64 gal (10.55 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.44 gal (65.75 qt). Suggest reducing strike water volume to 9.11 gal (36.44 qt) and adding 4.44 gal (17.75 qt) sparge/top-off. 13.55 54.2  
Strike water volume at mash thickness of 1.5 qt/lb 13.55 54.2  
Mash volume with grains 16.44 65.7  
Grain absorption losses -4.52 -18.1  
Remaining sparge water volume (equipment estimates 5.54 g | 22.2 qt) 5.91 23.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 14.64 g | 58.6 qt) 15 60  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 12.5 50  
Going into fermentor 12.5 50  
Total: 19.45 77.8
Equipment Profile Used: System Default
 
Notes

Mashed at 152 for 45 minutes, then added the roasted/chocolate and let circulate for approx 20 minutes before moving to boil kettle.

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  • Last Updated: 2018-11-20 17:13 UTC