RIS XXX - Beer Recipe - Brewer's Friend

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RIS XXX

344 calories 29.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 68% (brew house)
Source: AnteK
Calories: 344 calories (Per 12oz)
Carbs: 29.3 g (Per 12oz)
Created: Tuesday April 23rd 2019
1.104
1.018
11.3%
84.7
43.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.82 lb German - Pilsner8.82 lb Pilsner 38 1.6 39.6%
6.62 lb United Kingdom - Maris Otter Pale6.62 lb Maris Otter Pale 38 3.75 29.7%
1.76 lb German - CaraAroma1.76 lb CaraAroma 34 130 7.9%
1.32 lb Flaked Oats1.32 lb Flaked Oats 33 2.2 5.9%
0.44 lb United Kingdom - Black Patent0.44 lb Black Patent 27 525 2%
0.44 lb German - Carafa III0.44 lb Carafa III 32 535 2%
2.20 lb German - Wheat Malt2.2 lb Wheat Malt 37 2 9.9%
0.66 lb Corn Sugar - Dextrose0.66 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 3%
22.26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Warrior1.75 oz Warrior Hops Pellet 16 Boil 90 min 84.7 100%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
4 g Calcium Chloride Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.50 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 641 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London Porter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 33 45 35 0
Black full water profile by Bru'n Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.6 gal Strike Temperature -- 131 °F --
Mash in Infusion -- 140 °F 30 min
Mash Infusion -- 162 °F 30 min
4L plus water to sparge Temperature -- 172 °F 15 min
1.1 gal Sparge -- 172 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 9.45 37.8  
Mash volume with grains 11.18 44.7  
Grain absorption losses -2.7 -10.8  
Remaining sparge water volume (equipment estimates 1.27 g | 5.1 qt) 1 4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.45 41.8
Equipment Profile Used: System Default
 
Notes

Important

I recommend for High-gravity a Double Mash method for Braumeister 20l, efficiency 65 % for that

Instructions

. First Mash:
Half of the grains whitout black malt in the pipe, make
the Sparge to reach 25 L for that 4l sparge warter.

. Second Mash:
Other half of the grains in the pipe with black malt in the last 40 minutes will prevent the extraction of hash tannins in your berr plus.4l sparge warter

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.

25l to mash
3l to sparge
Black malts add in the last 40 minutes

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19/20 c˚ 10/15 days
Second fermentation 15 days at 20 c˚
Cold crash 15 days at 0C˚

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  • Last Updated: 2019-04-23 02:57 UTC