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Imperial Biscotti Break Clone

Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 60% (brew house)
Source: PrimedMeridian
Rating:

5.00 (1 Review)

Calories: 360 calories (Per 12oz)
Carbs: 34.5 g (Per 12oz)

Created: Saturday April 18th 2015

Original Gravity:

1.108

Final Gravity:

1.024

ABV (standard):

11.1%

IBU (tinseth):

63.3

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	35.3%
3 lb	American - Victory3 lb Victory	34	28	11.8%
3 lb	Flaked Barley3 lb Flaked Barley	32	2.2	11.8%
3 lb	German - Abbey Malt3 lb Abbey Malt	33	17	11.8%
2 lb	American - Chocolate2 lb Chocolate	29	350	7.8%
1.50 lb	Candi Syrup - Belgian Candi Syrup - D21.5 lb Belgian Candi Syrup - D2	32	160	5.9%
1 lb	American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L	33	120	3.9%
1 lb	American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	3.9%
1 lb	German - Melanoidin1 lb Melanoidin	37	25	3.9%
1 lb	United Kingdom - Amber1 lb Amber	32	27	3.9%
25.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Magnum1.5 oz Magnum Hops		Pellet	15	Boil	60 min	63.32	100%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Magnum (Pellet)		63.32	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.5 gal		Temperature	--	156 °F	60 min
1 gal		Sparge	--	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
8 oz	Toasted Crushed Almonds	Flavor	Mash	1 hr.
1 tbsp	Irish Moss	Fining	Boil	15 min.
1 tbsp	Yeast Nutrient	Fining	Boil	15 min.
8 oz	Toasted Crushed Almonds	Flavor	Boil	10 min.
2 each	Vanilla beans	Flavor	Secondary	--
3 tbsp	Almond Extract	Flavor	Bottling	--
3 tbsp	Vanilla Extract	Flavor	Bottling	--

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 362 B cells required

US - 05 2nd starter

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 362 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Starters for both US-05 packages

Bake Almonds in oven at 300 for 5-15 minutes until browned and smelling of almond extract (checking every few minutes to ensure they don't burn)

Last Updated and Sharing

10,525

Views

Brews

Public: Yup, Shared
Last Updated: 2015-04-20 01:13 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

Other Brewers Who Brewed This Recipe:

Kris Montgomery

Discussion about this recipe:

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Pinsirb • 06/06/2016 at 10:19pm
Has anybody brewed this recipe? How did it come out?

crawmcgraw • 01/23/2018 at 03:01am
Got to adjust the levels but when you get the combo of pale and abbey to about 70% itâ€™s a better tasting representation

pingas • 10/05/2018 at 02:37pm

5 of 5

This came out great, I used 2x m42 strong ale decanted starters a few days apart and o2 before the first pitch, it is delicious, scored a 35 without the essences at packaging, which isn't bad as it's not really to style anyway,

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