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Raspberry Imperial Pink Stout

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.4 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mr Jamie Stirk
Calories: 317 calories (Per 330ml)
Carbs: 31.3 g (Per 330ml)

Created: Wednesday April 8th 2020

Original Gravity:

1.102

Final Gravity:

1.024

ABV (standard):

10.3%

IBU (tinseth):

61.1

SRM (morey):

13.6

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale	38	3.75	42.9%
1 kg	Simpsons - Crystal Light 1 kg Crystal Light	33.1	38.03	9.5%
1 kg	Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	9.5%
1 kg	Manuka Smoked Malt1 kg Manuka Smoked Malt	36.8	2.03	9.5%
1 kg	Rolled Oats1 kg Rolled Oats	33	2.2	9.5%
0.50 kg	Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	4.8%
1.50 kg	Raspberry, red1.5 kg Raspberry, red - (late fermenter addition)	2.3	0	14.3%
10.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
42 g	East Kent Goldings (5 AA)42 g East Kent Goldings (5 AA) Hops	Pellet	5	Boil	60 min	23.14	45.7%
25 g	Galaxy25 g Galaxy Hops	Pellet	14.25	Boil	30 min	30.17	27.2%
25 g	Galaxy25 g Galaxy Hops	Pellet	14.25	Boil	5 min	7.83	27.2%
92 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
42 g	East Kent Goldings (5 AA) (Pellet)	23.14	45.7%
50 g	Galaxy (Pellet) 50 g Galaxy (Pellet) Hops	38	54.4%
92 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19.5 L	90 Minute Mash @ 66C	Strike	72 °C	66 °C	90 min
	Mash Out @ 77C	Temperature	66 °C	77 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 20 °C

Yeast

White Labs - Opshaug Kveik Ale Yeast WLP518

Amount:	0.50 Each	Cost:
Attenuation (custom):	77.5%	Flocculation:	Medium
Optimum Temp:	25 - 30 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 169 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

27391

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
3	1	4	7	1	14
Mash Chemistry and Brewing Water Calculator

Notes

Grain Prep:

Roasted 1kg of oats for 15 minutes @ 150C (turning half way through) - This SHOULD give a more oat/toasted biscuit flavour.

Adjunct Prep:

Created a Tincture with:
100g Cacoa Nibs & 110ml Irish Single Malt| let sit for 1 week.

Created a Tincture with:
2 vanilla beans chopped up & 40ml Irish Single Malt | let sit for 1 week.

Added both Tinctures at end of fermentation.

Dry Hopped with Full roast coffee beans (100g) for 3 days.
Adding Flavor to fermentor:

Let rest for a week (after fermentation has finished) before cold crashing for 3 days.

Then bottled in champagne bottles.

**Left out*****Added: 200ml of creme de cacao white | At end of fermentation

Preboil Gravity @ 20C was = 1066

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-02-09 05:25 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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