RUSSIAN IMPERIAL CHOCOLADE STOUT - Beer Recipe - Brewer's Friend

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RUSSIAN IMPERIAL CHOCOLADE STOUT

256 calories 30 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 34 min
Batch Size: 30 liters (ending kettle volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 256 calories (Per 330ml)
Carbs: 30 g (Per 330ml)
Created: Sunday April 12th 2020
1.082
1.026
7.2%
82.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Gladfield - Medium Crystal Malt9 kg Medium Crystal Malt 35.4 56.35 81.4%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 4.5%
150 g Flaked Oats150 g Flaked Oats 33 2.2 1.4%
0.35 kg American - Chocolate0.35 kg Chocolate 29 350 3.2%
0.80 kg German - Carapils0.8 kg Carapils 35 1.3 7.2%
250 g Brown Sugar250 g Brown Sugar 45 15 2.3%
11.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Challenger100 g Challenger Hops Leaf/Whole 8.56 Boil 60 min 54.01 50%
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 5.83 Boil 30 min 14.13 25%
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 5.83 Boil 30 min 14.13 25%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Cacao nibs Water Agt Boil 0 min.
250 g Brown Sugar Water Agt Boil 0 min.
 
Yeast
Bulldog (Hambleton Bard) - English Ale B4
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
26 L Temperature 63 °C 63 °C 90 min
10 L Sparge 70 °C 63 °C 5 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 60 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 32.4
Mash volume with grains 39.5
Grain absorption losses -10.8
Remaining sparge water volume 13.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 34.2 L) 34
Boil off losses -3.2
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume (equipment estimates 29.8 L) 30
Estimated amount in fermentor 30
Total: 45.5  
Equipment Profile Used: System Default
 
Notes

NoMore Jungle oats - stuck sparge

Added .5 kg sugar in this batch to bring up to 9%

Rna out of roasted barley so roasted barley was subbed like this

Roasted barley 400 g
Choc 350 g
carafa Type 1 750 g

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  • Last Updated: 2020-04-12 20:58 UTC