Imperial Stout - Beer Recipe - Brewer's Friend

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Imperial Stout

320 calories 31.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 29.5 liters
Pre Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 320 calories (Per 330ml)
Carbs: 31.4 g (Per 330ml)
Created: Sunday October 13th 2019
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1.103
1.024
10.5%
67.0
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.30 kg United Kingdom - Flaked Torredied Oats1.3 kg United Kingdom - Flaked Torredied Oats 33 3.2 9.8%
9 kg Crisp Malting - Maris Otter Pale9 kg Maris Otter Pale 38 3.75 67.7%
0.75 kg Weyermann - Roasted Barley0.75 kg Roasted Barley 25 450 5.6%
0.50 kg Belgian - Special B0.5 kg Special B 34 115 3.8%
0.50 kg Crisp Malting - Light Crystal (Crystal 150)0.5 kg Light Crystal (Crystal 150) 35 65 3.8%
0.50 kg Crisp Malting - United Kingdom - Brown Malt0.5 kg United Kingdom - Brown Malt 32.7 65 3.8%
0.75 kg Weyermann - German - Carafa Special Type II0.75 kg German - Carafa Special Type II 29.9 525 5.6%
13.30 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Challenger (5.1 AA) / 80 Grams150 g Challenger (5.1 AA) / 80 Grams Hops Pellet 5.1 Boil 60 min 55.34 60%
50 g East Kent Goldings (4 AA) / 100 Grams50 g East Kent Goldings (4 AA) / 100 Grams Hops Pellet 4 Boil 20 min 8.76 20%
50 g East Kent Goldings (4 AA) / 100 Grams50 g East Kent Goldings (4 AA) / 100 Grams Hops Pellet 4 Boil 5 min 2.88 20%
250 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 1 hr.
4 g Slaked Lime Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Antioxin SBT Water Agt Mash 0 min.
1 each Protafloc Fining Boil 10 min.
2 g Beer Nutrient Other Boil 10 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 611 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2,2 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
19.7 L mash-in 1 Strike 40 °C 40 °C 10 min
mash 1 Infusion 66 °C 66 °C 90 min
mash-out 1 Infusion 75 °C 75 °C 10 min
9 L sparge 1 Fly Sparge 75 °C 75 °C 10 min
mash-in 2 Strike 40 °C 40 °C 10 min
mash 2 Infusion 66 °C 66 °C 90 min
mash-out 2 Infusion 75 °C 75 °C 10 min
11.4 L sparge 2 Fly Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 35.9
Mash volume with grains 44.7
Grain absorption losses -13.3
Remaining sparge water volume 7.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.8 L) 29.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil volume (equipment estimates 19.7 L) 25
Estimated amount in fermentor 25
Total: 43.7  
Equipment Profile Used: System Default
 
Notes

Mash 1 https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XHX5RMG
4.5kg maris otter, special B, Crystal 150, brown malt

mash 2 rest of grains

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  • Last Updated: 2019-12-06 16:38 UTC