Raspberry Imperial Pink Stout - Beer Recipe - Brewer's Friend

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Raspberry Imperial Pink Stout

317 calories 31.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.4 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mr Jamie Stirk
Calories: 317 calories (Per 330ml)
Carbs: 31.3 g (Per 330ml)
Created: Wednesday April 8th 2020
1.102
1.024
10.3%
61.1
13.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 42.9%
1 kg Simpsons - Crystal Light 1 kg Crystal Light 33.1 38.03 9.5%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 9.5%
1 kg Manuka Smoked Malt1 kg Manuka Smoked Malt 36.8 2.03 9.5%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 9.5%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.8%
1.50 kg Raspberry, red1.5 kg Raspberry, red - (late fermenter addition) 2.3 0 14.3%
10.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g East Kent Goldings (5 AA)42 g East Kent Goldings (5 AA) Hops Pellet 5 Boil 60 min 23.14 45.7%
25 g Galaxy25 g Galaxy Hops Pellet 14.25 Boil 30 min 30.17 27.2%
25 g Galaxy25 g Galaxy Hops Pellet 14.25 Boil 5 min 7.83 27.2%
92 g / $ 0.00
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
0.50 Each
Cost:
Attenuation (custom):
77.5%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
27391
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
3 1 4 7 1 14
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 L 90 Minute Mash @ 66C Strike 72 °C 66 °C 90 min
Mash Out @ 77C Temperature 66 °C 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.5
Mash volume with grains 27.5
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 13.9 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 28.5
Volume increase from sugar/extract (late additions) 1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 20 L) 23.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.4 L) 20
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Grain Prep:

Roasted 1kg of oats for 15 minutes @ 150C (turning half way through) - This SHOULD give a more oat/toasted biscuit flavour.

Adjunct Prep:

Created a Tincture with:
100g Cacoa Nibs & 110ml Irish Single Malt| let sit for 1 week.

Created a Tincture with:
2 vanilla beans chopped up & 40ml Irish Single Malt | let sit for 1 week.

Added both Tinctures at end of fermentation.

Dry Hopped with Full roast coffee beans (100g) for 3 days.
Adding Flavor to fermentor:

Let rest for a week (after fermentation has finished) before cold crashing for 3 days.

Then bottled in champagne bottles.


**Left out*****Added: 200ml of creme de cacao white | At end of fermentation





Preboil Gravity @ 20C was = 1066

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  • Last Updated: 2021-02-09 05:25 UTC