Imperial stout (small batch) - Beer Recipe - Brewer's Friend

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Imperial stout (small batch)

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: 15 liters (ending kettle volume)
Pre Boil Size: 19.5 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 65% (ending kettle)
Calories: 320 calories (Per 330ml)
Carbs: 31.4 g (Per 330ml)
Created: Monday December 9th 2019
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by Umoyk

OG: 1.102 FG: 1.025 ABV: 10.2% IBU: 67

1.103
1.024
10.4%
74.1
50.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg Crisp Malting - Maris Otter Pale5.4 kg Maris Otter Pale 38 3.75 67.9%
0.45 kg Weyermann - Roasted Barley0.45 kg Roasted Barley 25 450 5.7%
0.30 kg Belgian - Special B0.3 kg Special B 34 115 3.8%
0.25 kg Crisp Malting - United Kingdom - Brown Malt0.25 kg United Kingdom - Brown Malt 32.7 65 3.1%
0.45 kg Weyermann - German - Carafa Special Type II0.45 kg German - Carafa Special Type II 29.9 525 5.7%
0.30 kg United Kingdom - Crystal 60L0.3 kg United Kingdom - Crystal 60L 34 60 3.8%
0.80 kg United Kingdom - Flaked Torredied Oats0.8 kg United Kingdom - Flaked Torredied Oats 33 3.2 10.1%
7.95 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g BSG - Challenger90 g Challenger Hops Pellet 5.1 Boil 60 min 59.7 58.1%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 4 Boil 20 min 9.45 19.4%
35 g BSG - East Kent Goldings35 g East Kent Goldings Hops Pellet 5.4 Boil 5 min 4.9 22.6%
155 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Baking Soda Water Agt Mash 1 hr.
2.50 g Slaked Lime Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1.20 g Antioxin SBT Water Agt Mash 0 min.
1 each Protafloc Fining Boil 10 min.
1.20 g Beer Nutrient Other Boil 10 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 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) 366 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
14.2 L mash-in 1 Strike 40 °C 40 °C 10 min
mash 1 Infusion 66 °C 66 °C 60 min
3.3 L sparge 1 Fly Sparge 66 °C 66 °C 10 min
mash-in 2 Strike 40 °C 40 °C 10 min
mash 2 Infusion 66 °C 66 °C 60 min
mash-out 2 Infusion 75 °C 75 °C 10 min
8.4 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 21.5
Mash volume with grains 26.7
Grain absorption losses -8
Remaining sparge water volume 6.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.3 L) 19.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume (equipment estimates 10.2 L) 15
Estimated amount in fermentor 15
Total: 28.4  
Equipment Profile Used: System Default
 
Notes

2,7kg maris otter, special B, Crystal 150, brown malt, 0,4kg oats, https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=1QXSXFM
mash 2 rest of grains

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  • Public: Yup, Shared
  • Last Updated: 2019-12-09 19:07 UTC