Mexi-Monk - Beer Recipe - Brewer's Friend

Mexi-Monk

226 calories 18.9 g
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 36 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 226 calories (Per )
Carbs: 18.9 g (Per )
Created: Monday September 16th 2019
1.074
1.012
8.1%
55.0
39.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg Belgian - Pilsner7.5 kg Pilsner 37 1.6 66.3%
0.76 kg American - Rye0.76 kg Rye 38 3.5 6.7%
0.76 kg American - Roasted Barley0.76 kg Roasted Barley 33 300 6.7%
0.76 kg Flaked Barley0.76 kg Flaked Barley 32 2.2 6.7%
0.44 kg Belgian - Chocolate0.44 kg Chocolate 30 340 3.9%
0.44 kg German - CaraRed0.44 kg CaraRed 34 20 3.9%
0.50 kg Ireland - Distillers Malt0.5 kg Distillers Malt 37 2 4.4%
0.15 kg United Kingdom - Coffee Malt0.15 kg Coffee Malt 36 150 1.3%
11.31 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Warrior45 g Warrior Hops Pellet 16 Boil 60 min 54.95 100%
45 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 65 °C 60 min
30 L Infusion -- 78 °C 1 min
Starting Mash Thickness: 3.1 L/kg
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Mexi-Monk" Russian Imperial Stout beer recipe by yjkenhart. All Grain, ABV 8.07%, IBU 54.95, SRM 39.48, Fermentables: (Pilsner, Rye, Roasted Barley, Flaked Barley, Chocolate, CaraRed, Distillers Malt, Coffee Malt) Hops: (Warrior)
View Count: 263
Brew Count: 0
Last Updated: 2019-09-16 18:01 UTC

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