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Belgian Imperial Stout - Beer 79

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 33 liters (ending kettle volume)
Pre Boil Size: 42 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 92% (ending kettle)
Source: Mig
Calories: 255 calories (Per 330ml)
Carbs: 23.7 g (Per 330ml)

Created: Tuesday June 23rd 2020

Original Gravity:

1.083

Final Gravity:

1.017

ABV (standard):

8.6%

IBU (tinseth):

66.1

SRM (morey):

50.0

Mash pH

5.5

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	United Kingdom - Maris Otter Pale6 kg Maris Otter Pale	38	3.75	63.2%
1 kg	Belgian Candi Sugar - Dark (275L)1 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition)	38	275	10.5%
500 g	Belgian - Special B500 g Special B	34	115	5.3%
300 g	American - Midnight Wheat Malt300 g Midnight Wheat Malt - (late mash tun addition)	33	550	3.2%
250 g	German - Carafa III250 g Carafa III - (late mash tun addition)	32	535	2.6%
250 g	United Kingdom - Chocolate250 g Chocolate - (late mash tun addition)	34	425	2.6%
195 g	Corn Sugar - Dextrose195 g Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	2.1%
1 kg	Simpsons - GB - Torrified Oats1 kg GB - Torrified Oats	33	2	10.5%
9,495 g / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Cascade35 g Cascade Hops	Pellet	7	Boil	60 min	18.77	17.5%
35 g	Endevour35 g Endevour Hops	Leaf/Whole	8.5	Boil	60 min	20.72	17.5%
65 g	Cascade65 g Cascade Hops	Pellet	7	Boil	10 min	12.64	32.5%
65 g	Endevour65 g Endevour Hops	Leaf/Whole	8.5	Boil	10 min	13.95	32.5%
200 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Cascade (Pellet) 100 g Cascade (Pellet) Hops	31.41	50%
100 g	Endevour (Leaf/Whole) 100 g Endevour (Leaf/Whole) Hops	34.67	50%
200 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24 L	mash	Infusion	55 °C	69 °C	90 min
26 L		Sparge	77 °C	77 °C	30 min
Starting Mash Thickness: 2.7 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
12 g	Chalk	Water Agt	Mash	1 hr.
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
6 g	Gypsum	Water Agt	Mash	1 hr.
7 g	Baking Soda	Water Agt	Mash	1 hr.
7 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - Belgian Ale 1214

Amount:	0.35 Liters	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	20 - 26 °C	Starter:	No
Fermentation Temp:	26 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 825 B cells required

Fermentis - Safbrew - Abbaye Yeast BE-256

Amount:	0.35 Liters	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	26 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 825 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 194.2 g Temp: 20 °C 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 pH = 5.39 Pre-boil pH = 5.40 after 4g chalk and 1g Baking soda post boil pH = 4.98 = 5.17 after 2g Baking soda
Mash Chemistry and Brewing Water Calculator

Notes

Used 1000-1200 Billion Cells (1.5l slurry)

29-06-20
Racked off Yeast (FG 1018)

21-07-20
Racked. priming. 195g Dextrose 2.2 vol Co2

Last Updated and Sharing

365

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Brews

Public: Yup, Shared
Last Updated: 2020-08-07 11:10 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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