Askers Russian Imperial Stout - Beer Recipe - Brewer's Friend

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Askers Russian Imperial Stout

393 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9.15 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.121 (recipe based estimate)
Efficiency: 34% (brew house)
Source: Beersmith
Calories: 393 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Saturday February 2nd 2019
1.121
1.000
15.9%
367.1
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19.93 lb United Kingdom - Maris Otter Pale19.93 lb Maris Otter Pale 38 3.75 56.5%
3.14 lb United Kingdom - Amber3.14 lb Amber 32 27 8.9%
2.21 lb American - Roasted Barley2.21 lb Roasted Barley 33 300 6.3%
5 lb Belgian Candi Sugar - Dark (275L)5 lb Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 14.2%
3 lb Cane Sugar3 lb Cane Sugar - (late boil kettle addition) 46 0 8.5%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.6%
35.28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.80 oz Admiral5.8 oz Admiral Hops Pellet 14.5 First Wort at 168 °F 120 min 367.09 100%
5.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
0.50 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
2 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 482 B cells required
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
2 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 482 B cells required
White Labs - Brettanomyces Claussenii WLP645
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Low
Optimum Temp:
85 - 95 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 482 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 qt Steeping -- 156 °F 60 min
Temperature -- 168 °F 10 min
3.3 gal Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.48 37.9  
Mash volume with grains 11.5 46  
Grain absorption losses -3.16 -12.6  
Remaining sparge water volume (equipment estimates 2.36 g | 9.4 qt) 3.08 12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.43 g | 33.7 qt) 9.15 36.6  
Volume increase from sugar/extract (late additions) 0.79 3.1  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.22 -0.9  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 12.56 50.2
Equipment Profile Used: System Default
 
Notes

I fermented at 67F but should have started colder and worked my way up. Blew the stopper out of fermentor and krausen everywhere. Had a blowoff tube but was apparently too small as the foam plugged it. Added the Brett after 4 days into secondary.

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  • Last Updated: 2021-10-18 19:57 UTC