Russian Imperial Stout - Beer Recipe - Brewer's Friend

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Russian Imperial Stout

272 calories 27.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 39.3 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Mike/Ian
Calories: 272 calories (Per 330ml)
Carbs: 27.3 g (Per 330ml)
Created: Sunday June 30th 2019
1.088
1.021
8.8%
88.8
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg American - Pale 2-Row12 kg Pale 2-Row 37 1.8 84.6%
1 kg United Kingdom - Roasted Barley1 kg Roasted Barley 29 550 7.1%
0.50 kg Belgian - Special B0.5 kg Special B 34 115 3.5%
0.30 kg United Kingdom - Chocolate0.3 kg Chocolate 34 425 2.1%
0.20 kg American - Carapils (Dextrine Malt)0.2 kg Carapils (Dextrine Malt) 33 1.8 1.4%
180 g German - Acidulated Malt180 g Acidulated Malt 27 3.4 1.3%
14.18 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 13 Boil 60 min 47.04 50%
50 g Magnum50 g Magnum Hops Pellet 15 Boil 30 min 41.71 50%
100 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Cocao Nibs Other Secondary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 792 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -0.83 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 67 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 63.74 L. Suggest reducing initial strike volume to 36.04 L and adding 18.34 L sparge/top-off. 54.4
Strike water volume (equipment estimates 51.3 L) 54.4
Mash volume with grains (equipment estimates 60.6 L) 63.7
Grain absorption losses -14.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.2 L) 39.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 30
Volume into fermentor 30
Total: 54.4  
Equipment Profile Used: System Default
 
Notes

Dont mash above 67.

Start Fermentation at low end (18deg) and ramp up over a few days. After fermented, leave for another week or so to clean out fully.

100g Quality Cocoa Nibs, soaked in Vodka for 1 week minimum. After fermentation complete, crash to 0Deg and add nibs and vodka, leave at 0deg for 2 weeks.

Could ferment in an Oak Barrel....

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  • Last Updated: 2019-06-30 09:51 UTC