Jayriddle imperial stout - Beer Recipe - Brewer's Friend

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Jayriddle imperial stout

259 calories 25.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 24.5 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 259 calories (Per 330ml)
Carbs: 25.3 g (Per 330ml)
Created: Saturday July 13th 2019
1.084
1.019
8.5%
56.8
42.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.58 kg American - Pale 2-Row6.58 kg Pale 2-Row 37 1.8 82.2%
0.70 kg American - Chocolate0.7 kg Chocolate 29 350 8.7%
0.36 kg German - CaraMunich I0.36 kg CaraMunich I 34 39 4.5%
0.36 kg American - Caramel / Crystal 120L0.36 kg Caramel / Crystal 120L 33 120 4.5%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Chinook28 g Chinook Hops Pellet 13 Boil 60 min 51.31 40%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Boil 30 min 5.48 20%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Boil 0 min 20%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 5 Dry Hop 5 days 20%
70 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 202 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
Strike -- 67 °C 60 min
Starting Grain Temp: 66.7 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 29.2
Mash volume with grains 34.5
Grain absorption losses -8
Remaining sparge water volume 4.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 24.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 15.7 L) 20
Estimated amount in fermentor 20
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

I put the vanilla beans in the secondary for 5 days with the cacoa nibs. try to get organic and make a tincture with vodka for a couple days to kill what could be on the beans. split the beans down the middle to open them. start your fermentation around 63-65 degrees for 3 days then ramp up to 70 for the rest of the fermentation.

This beer took 4th in a BJCP judged event out of 26 for the russian imperial stout style.

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  • Last Updated: 2019-11-11 09:00 UTC