RIS Oak Aged - Beer Recipe - Brewer's Friend

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RIS Oak Aged

282 calories 27.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Guilherme Eler
Calories: 282 calories (Per 330ml)
Carbs: 27.7 g (Per 330ml)
Created: Tuesday July 30th 2019
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OG: 1.092 FG: 1.021 ABV: 9.3% IBU: 60

1.091
1.021
9.3%
56.0
40.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg Castle Malting - Château Pale Ale7.5 kg Château Pale Ale 38 3.4 74.3%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 9.9%
0.60 kg Bestmalz - CaraHell0.6 kg CaraHell 32.2 12 5.9%
0.25 kg Castle Malting - Château Special Belgium0.25 kg Château Special Belgium 34 115 2.5%
0.20 kg Castle Malting - Château Biscuit0.2 kg Château Biscuit 35 17 2%
0.35 kg Crisp Malting - Chocolate0.35 kg Chocolate - (late boil kettle addition) 32.66 450 3.5%
0.20 kg Castle Malting - Château Black0.2 kg Château Black - (late boil kettle addition) 34 488 2%
10.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Target40 g Target Hops Pellet 11.5 First Wort 0 min 50.55 66.7%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 20 min 5.45 33.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
48 g Lactic acid Water Agt Mash 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:
0.35 (M cells / ml / ° P) 168 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 157.4 g       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Temperature -- 55 °C 10 min
Mash in Temperature -- 65 °C 60 min
Mash out Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 36.9
Mash volume with grains 43.5
Grain absorption losses -10.1
Remaining sparge water volume (equipment estimates 2.1 L) 3.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 40  
Equipment Profile Used: System Default
 
Notes

After the cold crash, age the beer in a oak barrel for some months. You can taste it on the 1st, 3rd and 6th months. Then, when you are satisfied with the flavor, you can proceed with the priming. Maybe you will need to add more yeast for the priming. Do a test with the aged beer to know if it needs the yeast, puting some table sugar into it and fermenting just one bottle.

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  • Last Updated: 2019-08-14 07:11 UTC