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Imperial Rye Stout

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 13 liters (ending kettle volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 62% (ending kettle)
Calories: 318 calories (Per 330ml)
Carbs: 34.2 g (Per 330ml)

Created: Thursday March 5th 2020

Nebūtis

by Umoyk

OG: 1.102 FG: 1.025 ABV: 10.2% IBU: 67

Original Gravity:

1.102

Final Gravity:

1.028

ABV (standard):

9.6%

IBU (tinseth):

57.1

SRM (morey):

50.0

Mash pH

5.6

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.70 kg	Belgian - Pale Ale3.7 kg Pale Ale	38	3.4	53.2%
1.30 kg	Belgian - Pilsner1.3 kg Pilsner	37	1.6	18.7%
0.75 kg	German - Chocolate Rye0.75 kg Chocolate Rye	31	240	10.8%
0.25 kg	German - Carafa III0.25 kg Carafa III	32	535	3.6%
0.70 kg	German - Rye0.7 kg Rye	38	3.5	10.1%
0.25 kg	German - Melanoidin0.25 kg Melanoidin	37	25	3.6%
6.95 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Warrior20 g Warrior Hops	Pellet	14	First Wort	0 min	53.08	50%
20 g	Saaz20 g Saaz Hops	Pellet	3.5	Boil	10 min	4.01	50%
40 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Warrior (Pellet) 20 g Warrior (Pellet) Hops	53.08	50%
20 g	Saaz (Pellet) 20 g Saaz (Pellet) Hops	4.01	50%
40 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24.3 L	Simple infusion mash, very sticky....	Infusion	73 °C	64 °C	60 min
4 L	Simple sparge	Sparge	55 °C	55 °C	--
Starting Mash Thickness: 3.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 g	Calcium Chloride (dihydrate)		Water Agt	Mash	0 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 110 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 59.2 g Temp: 20 °C CO₂ Level: 2 Volumes

Target Water Profile

Fikkersdries Gelderland

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Added 2 vanilla pods to 220 ml Jack Daniels bourbon. After 10 days added 28 gram of boiled french oak chips. Let this rest for a week. Then added to the beer, and bottled 1 week after. Spent a month in Primary in total. Primed with 5 g / l of table sugar and champagne yeast.

Bottled on 29-1-2020

This tasted like an oak tree for the first 6 months. Now it's nice, a bit viscous, malty and a boatload of espresso.

Next time ditch the melanoidin and use special B/dark crystal instead. Also use about half of the oak.

Last Updated and Sharing

351

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Public: Yup, Shared
Last Updated: 2020-09-18 15:38 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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