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mIRC Stout

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 65% (brew house)
Source: EJ
Calories: 330 calories (Per 330ml)
Carbs: 34 g (Per 330ml)

Created: Wednesday October 22nd 2014

Original Gravity:

1.106

Final Gravity:

1.027

ABV (standard):

10.4%

IBU (tinseth):

90.3

SRM (morey):

40.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	United Kingdom - Maris Otter Pale5 kg Maris Otter Pale	38	3.75	50.5%
0.50 kg	Dry Malt Extract - Dark0.5 kg Dry Malt Extract - Dark	44	30	5.1%
0.50 kg	Dry Malt Extract - Amber0.5 kg Dry Malt Extract - Amber	42	10	5.1%
1.40 kg	Dry Malt Extract - Light1.4 kg Dry Malt Extract - Light	42	4	14.1%
0.20 kg	German - Carafa II0.2 kg Carafa II	32	425	2%
0.20 kg	United Kingdom - Roasted Barley0.2 kg Roasted Barley	29	550	2%
0.35 kg	United Kingdom - Pale Chocolate0.35 kg Pale Chocolate	33	207	3.5%
1.50 kg	Flaked Oats1.5 kg Flaked Oats	33	2.2	15.2%
0.15 kg	United Kingdom - Brown0.15 kg Brown	32	65	1.5%
0.10 kg	United Kingdom - Crystal 30L0.1 kg Crystal 30L	34	30	1%
9.90 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Warrior35 g Warrior Hops	Pellet	14.7	Boil	75 min	46.74	26.9%
35 g	Simcoe35 g Simcoe Hops	Pellet	12.9	Boil	70 min	40.54	26.9%
60 g	East Kent Goldings60 g East Kent Goldings Hops	Pellet	4.7	Boil	3 min	3.05	46.2%
130 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
35 g	Warrior (Pellet) 35 g Warrior (Pellet) Hops	46.74	26.9%
35 g	Simcoe (Pellet) 35 g Simcoe (Pellet) Hops	40.54	26.9%
60 g	East Kent Goldings (Pellet) 60 g East Kent Goldings (Pellet) Hops	3.05	46.2%
130 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16 L	Acid / Protein	Temperature	--	55 °C	15 min
23 L	Saccharification	Temperature	--	65 °C	25 min
20 L	Sacc	Temperature	--	70 °C	20 min
35 L		Sparge	--	74 °C	15 min
Starting Mash Thickness: 3 L/kg

Yeast

White Labs - California Ale V Yeast WLP051

Amount:	1 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Med-High
Optimum Temp:	19 - 21 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 689 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
1 teaspoon precipitated chalk 2 teaspoons gypsum 3 tablespoons of CalciumChloride (33%)
Mash Chemistry and Brewing Water Calculator

Notes

Brewday 18.01.2015.
Mashin at just above 60deg, temp drop to 54-55deg. Let rest for 15min. Add boiling water to reach 65deg, ca 7-8liters.
Let rest for 20mins.
Add 4liters of boiling water to reach 70deg. Let rest for 20.
Have 10-15 liters of sparge water at 75.
Sparge to collect 24liters of wort @ ~1060.

IBU Calculations have to be done separately since boil gravity will be ca 1060. Dry malt extract added last 15 mins of boil.

Pitched yeast at 20deg, cooled to 18during first night and let rise to 19during first day. Keep at 19 till end of primary.

ca 22l into fermentor @ 1103

Fermented at 18.5-19.5deg C.
Gravity ca 1034 after 10days.

08.02.2015
Racked to keg with a pack of CBC-1 yeast. Gravity @ 1033
Will try to referment it to get below 1030.

15.02.2015
Sample from keg after 1 week is 1031.

29.03.2015
Racked off yeast. FG is 1030.
Abv 9,5%-9,6%

Last Updated and Sharing

1,226

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Brews

Public: Yup, Shared
Last Updated: 2015-03-29 13:19 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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