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Romanovs' Breakfast

Method: BIAB
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 55 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 53 liters
Pre Boil Gravity: 1.094 (recipe based estimate)
Post Boil Gravity: 1.125 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Old Men On Ladders
Hop Utilization: 99%
Calories: 377 calories (Per 330ml)
Carbs: 40.8 g (Per 330ml)

Created: Tuesday May 2nd 2023

Original Gravity:

1.120

Final Gravity:

1.034

ABV (alternate):

13.0%

IBU (tinseth):

56.5

SRM (morey):

50.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12.50 kg	New Zealand - Ale Malt12.5 kg Ale Malt	37.4	3.05	41.7%
3 kg	Belgian Candi Sugar - Dark (275L)3 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition)	38	275	10%
3 kg	Voyager Craft Malt - Veloria Schooner3 kg Veloria Schooner	35.9	3.6	10%
2 kg	Barrett Burston - Wheat Malt2 kg Wheat Malt	35.4	1.8	6.7%
1 kg	Briess - Brewers Torrified Wheat1 kg Brewers Torrified Wheat	35	1.5	3.3%
1 kg	New Zealand - Dark Crystal Malt1 kg Dark Crystal Malt	35.4	96.45	3.3%
1 kg	Barrett Burston - Dark Munich Malt1 kg Dark Munich Malt	35	10	3.3%
1.50 kg	Rolled Oats1.5 kg Rolled Oats	33	2.2	5%
1 kg	Belgian - Special B1 kg Special B	34	115	3.3%
1 kg	Gladfield - Toffee Malt1 kg Toffee Malt	34	5.33	3.3%
0.75 kg	German - Carafa III0.75 kg Carafa III - (late mash tun addition)	32	535	2.5%
0.75 kg	Gladfield - Dark Chocolate Malt0.75 kg Dark Chocolate Malt - (late mash tun addition)	32.7	488	2.5%
0.75 kg	New Zealand - Roast Barley0.75 kg Roast Barley - (late mash tun addition)	32.7	736.04	2.5%
0.75 kg	Briess - Victory Malt0.75 kg Victory Malt	34.5	28	2.5%
30 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
200 g	Bramling Cross200 g Bramling Cross Hops	Pellet	6.5	Boil	60 min	29.93	57.1%
150 g	Charles Faram - Perle150 g Perle Hops	Pellet	7.5	Boil	30 min	26.54	42.9%
350 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
200 g	Bramling Cross (Pellet) 200 g Bramling Cross (Pellet) Hops	29.93	57.1%
150 g	Charles Faram - Perle (Pellet) 150 g Perle (Pellet) Hops	26.54	42.9%
350 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
66 L	Beta rest	Infusion	72 °C	68 °C	60 min
	Mash Out	Temperature	--	--	30 min
10 L		Sparge	--	--	--

Other Ingredients

Amount	Name	Type	Use	Time
15 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
8 g	Gypsum	Water Agt	Mash	1 hr.
2 each	Whirlfloc	Water Agt	Boil	15 min.
20 g	Wyeast - Beer Nutrient	Water Agt	Boil	15 min.
3 tsp	Gelatin	Fining	Primary	5 days
100 g	Oak Cubes Medium Toast	Flavor	Secondary	300 days
2 g	Epsom Salt	Water Agt	Mash	1 hr.
75 g	Coffee	Flavor	Boil	10 min.
75 g	Cocao Nibs	Flavor	Boil	10 min.
75 g	Coffee	Flavor	Kegging	30 days
175 g	Cocao Nibs	Flavor	Kegging	30 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	60 Grams	Cost:
Attenuation (custom):	67%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 540 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

South East Water Officer 2020

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
91.2	3.6	4	100.1	85.4	20
Mash Chemistry and Brewing Water Calculator

Notes

Oak Cubes toasted and added to secondary (barrel) at transfer (3 weeks) with 2 vanilla beans (split) and one cinnamon stick soaked in rum. Aged for 6 weeks then added organic cacao nibs (roasted for 15 min @180C) plus 75g ground coffee in bag. Aged for a further 3 weeks prior to bottling.

Last Updated and Sharing

143

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Brews

Public: Yup, Shared
Last Updated: 2023-10-25 23:39 UTC

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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