Russian Imperial Stout

329 calories 35.4 g
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Source: TB
Calories: 329 calories (Per )
Carbs: 35.4 g (Per )
Created Monday April 16th 2018
1.098
1.027
9.4%
62.0
39.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.75 lb United Kingdom - Maris Otter Pale14.75 lb Maris Otter Pale 38 3.75 76.1%
2 lb Flaked Rye2 lb Flaked Rye 36 2.8 10.3%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 5.2%
10 oz German - Carafa III10 oz Carafa III 32 535 3.2%
8 oz American - Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 2.6%
8 oz Canadian - Honey Malt8 oz Honey Malt 37 25 2.6%
19.37 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 40.57 28.6%
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 30 min 14.03 42.9%
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil 15 min 7.38 28.6%
3.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.5 gal Infusion 156 °F 60 min
4.5 gal Sparge 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Water Agt Boil 15 min.
8 oz Molasses Flavor Primary 2 days
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

-Mash in without roasted malts, hold for 60 min
-Add roasted malts during batch sparge, hold for 30 min
-Cool to 72 degrees
-Ferment at 68 degrees until fermentation is complete
-Add molasses at high krausen

View Count: 594
Brew Count: 0
Last Updated: 2018-09-04 15:25 UTC

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