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GIBCS #010

462 calories 40.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 462 calories (Per 12oz)
Carbs: 40.2 g (Per 12oz)
Created Saturday October 10th 2020
1.138
1.026
14.8%
50.3
49.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb German - Pilsner9.5 lb Pilsner 38 1.6 64.4%
3 lb Munich - Light 10L3 lb Munich - Light 10L 33 10 20.3%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 6.8%
0.50 lb Weyermann - Chocolate wheat0.5 lb Chocolate wheat 0 400 3.4%
0.25 lb United Kingdom - Coffee Malt0.25 lb Coffee Malt 36 150 1.7%
0.50 lb Proximity - Pale Chocolate0.5 lb Pale Chocolate 32 300 3.4%
14.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 11.5 Boil 60 min 50.25 100%
0.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Infusion 152 °F 60 min
3 gal Fly Sparge 180 °F 20 min
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.12 g | 32.49 qt) 9.09 36.4  
Grain absorption losses -1.84 -7.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.03 g | 24.11 qt) 7 28  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 7.37 29.5
 
Notes

4 Liter starter 3 days before pitching. Decant and do a 500 mL starter about 2 hours before pitching.

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  • Last Updated: 2020-10-13 21:46 UTC