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Russian Imperial Stout

Method: Partial Mash
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kenneth Henderson
Calories: 407 calories (Per 12oz)
Carbs: 36.5 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=217674

Created: Thursday October 8th 2015

Original Gravity:

1.122

Final Gravity:

1.024

ABV (alternate):

14.7%

IBU (tinseth):

64.3

SRM (daniels):

40.0

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 68°F
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.25 lb	Dry Malt Extract - Light9.25 lb Dry Malt Extract - Light	42	4	50.7%
2.25 lb	Dry Malt Extract - Amber2.25 lb Dry Malt Extract - Amber	42	10	12.3%
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L	34	40	5.5%
0.50 lb	American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L	33	120	2.7%
0.50 lb	United Kingdom - Chocolate0.5 lb Chocolate	34	425	2.7%
0.50 lb	German - Carafa III0.5 lb Carafa III	32	535	2.7%
1.25 lb	American - CaraCrystal Wheat Malt1.25 lb CaraCrystal Wheat Malt	34	55	6.8%
1.50 lb	Flaked Barley1.5 lb Flaked Barley	32	2.2	8.2%
0.50 lb	American - Roasted Barley0.5 lb Roasted Barley	33	300	2.7%
0.50 lb	United Kingdom - Brown0.5 lb Brown	32	65	2.7%
0.50 lb	American - Aromatic Malt0.5 lb Aromatic Malt	35	20	2.7%
18.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.13 oz	Magnum1.125 oz Magnum Hops	Pellet	12.4	Boil	75 min	34.61	31%
1 oz	St. Celeia1 oz St. Celeia Hops	Pellet	3.7	Boil	75 min	9.18	27.6%
0.75 oz	Perle0.75 oz Perle Hops	Pellet	7.5	Boil	75 min	13.96	20.7%
0.25 oz	Centennial0.25 oz Centennial Hops	Pellet	9.3	Boil	15 min	2.74	6.9%
0.13 oz	Palisade0.125 oz Palisade Hops	Pellet	8.6	Whirlpool at 175 °F	15 min	1.53	3.4%
0.25 oz	St. Celeia0.25 oz St. Celeia Hops	Pellet	3.7	Whirlpool at 175 °F	15 min	1.32	6.9%
0.13 oz	Willamette0.125 oz Willamette Hops	Pellet	5.2	Whirlpool at 175 °F	15 min	0.93	3.4%
3.62 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.12 oz	Magnum (Pellet)	34.61	31%
1.25 oz	St. Celeia (Pellet)	10.5	34.5%
0.75 oz	Perle (Pellet)	13.96	20.7%
0.25 oz	Centennial (Pellet)	2.74	6.9%
0.12 oz	Palisade (Pellet)	1.53	3.4%
0.12 oz	Willamette (Pellet)	0.93	3.4%
3.62 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.125 qt	Partial Mash	Infusion	--	150 °F	50 min
10.125 qt		Sparge	--	170 °F	10 min

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 566 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Add following salts .25 tsp Chalk .9 tsp Baking Soda .5 tsp Gypsum .6 tsp Calcium Chloride
Mash Chemistry and Brewing Water Calculator

Notes

Crystal 40 (5.5%) - Malt aroma, full flavor
Crystal 120 (2.7%) - Slight Caramel, Raisin, prune
Chocolate (2.7%) - Slight roast/chocolate
CarafaIII (2.7%) - Aroma, color, body & mild flav.
CaraWheat (6.8%) - Head retention
Flaked Barley (8.2%) - Head Retention, body
Roasted Barley (2.7%) - dry, bitterness, stout character
Brown Malt (2.7%) - roasted, bitterness, stout character
Aromatic Malt (2.7%) - Malty emphasis

Starter: 575 billion cells
Three Stage Yeast Starter
1st Stage - 1L of Wort/1PKG Yeast 11-03-15
2nd Stage - 1.5L of Wort 11-04-15
3rd Stage - 1.5L of Wort 11-05-15

Partial Mash
Heat 10.125 quarts of water for 6.75 pound of grain to about 162 °F (12 °F above the intended rest temperature of 150 °F). Put the crushed grain in a muslin bag and immerse it in the hot water in the brewpot. Monitor the temperature to keep it within a couple degrees of the target of 150 °F. If it is off, adjust up or down by adding small amounts of boiling water or cold water. You can also heat your brewpot. To do so, add heat for 15–45 seconds then stir the mash and check its temperature in two or three places.

Let the partial mash rest for 45–60 minutes, then lift the grain bag out and rinse with hot (170 °F/77 °C) water. Use approximately as much water for rinsing the grains as you did for mashing them.

Boil the wort for 5 mins. for the hot break and then add your bittering hops for 75 mins. We bitter at 38 IBUs with Magnum, 10 IBUs with Styrian Golding (St. Celeia) and 15 IBUs with Perle. This is the bittering addition. We add a flavor addition for 15 mins with Centennial for 2 IBUS. Our final addition of Palisade, Styrian Golding (St. Celeia) and Willamette account for about 3 more IBUs at whirlpool. Cool wort and pitch a good amount of White labs WLP 001 or Wyeast 1056 and ferment til it is done. Put into conditioning for about 5 or 6 months and you'll have an amazing imperial stout.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2015-11-09 14:49 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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View Recipe

Russian Imperial Stout

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