Catherine The Great - Beer Recipe - Brewer's Friend

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Catherine The Great

290 calories 26.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 57 liters (fermentor volume)
Pre Boil Size: 67.63 liters
Post Boil Size: 62 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Old Men On Ladders
Hop Utilization: 99%
Calories: 290 calories (Per 330ml)
Carbs: 26.6 g (Per 330ml)
Created: Friday December 29th 2023
1.094
1.019
10.8%
45.9
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg Barrett Burston - Munich Malt12 kg Munich Malt 35 7.7 48%
5 kg Gladfield - Ale Malt5 kg Ale Malt 37.4 2.8 20%
2 kg Belgian Candi Sugar - Dark (275L)2 kg Belgian Candi Sugar - Dark (275L) - (late boil kettle addition) 38 275 8%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley - (late boil kettle addition) 29 550 2%
1 kg Gladfield - Wheat Malt1 kg Wheat Malt 38.8 2.13 4%
0.50 kg Gladfield - Biscuit Malt0.5 kg Biscuit Malt 35 30.46 2%
0.50 kg German - Carafa III0.5 kg Carafa III - (late boil kettle addition) 32 535 2%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate - (late boil kettle addition) 34 425 2%
0.50 kg Simpsons - Crystal Dark0.5 kg Crystal Dark 33 120 2%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 2%
0.50 kg New Zealand - Shepherds Delight Malt0.5 kg Shepherds Delight Malt 36.5 152.28 2%
0.50 kg Special B0.5 kg Special B 34 115 2%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 4%
25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Charles Faram - Perle100 g Perle Hops Pellet 7.5 Boil 60 min 25.95 50%
100 g Charles Faram - Perle100 g Perle Hops Pellet 7.5 Boil 30 min 19.95 50%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
2 each Whirlfloc Water Agt Boil 15 min.
20 g Yeast Nutrients Water Agt Boil 15 min.
3 tsp Gelatin Fining Primary 5 days
200 g Oak Cubes Flavor Secondary 60 days
200 g Cacao Nibs Flavor Secondary 21 days
2 each Vanilla Bean Spice Secondary 21 days
2 g Epsom Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
2 g Ascorbic Acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
50 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 448 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.9 bar       Temp: 2 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
South East Water Officer 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
87.9 3.3 19.3 92.1 90 62.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
66 L Infusion 74 °C 66 °C 90 min
Mash Out Temperature 77 °C 75 °C 10 min
10 L Sparge 50 °C -- --
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 63.7 L. Suggest reducing initial water volume to 44.03 L and adding 18.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 106.71 L. Suggest reducing initial strike volume to 30.22 L and adding 61.31 L sparge/top-off. 91.5
Strike water volume (equipment estimates 86.2 L) 91.5
Mash volume with grains (equipment estimates 101.4 L) 106.7
Grain absorption losses -23
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 62.3 L) 67.6
Volume increase from sugar/extract (late additions) 1.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 57 L) 62
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 62 L) 57
Total: 91.5  
Equipment Profile Used: System Default
 
Notes

Roast Barley, Carafa and Chocolate malts soaked in 5 litres of cold boiled water and added near end of boil. Oak Cubes roasted and added to barrel at transfer. Aged for minimum 12 weeks. Organic Cacao nibs roasted for 15 min @180C, added 3 weeks prior to keg. Vanilla beans split and soaked in OP rum for 1 week. Rum and beans added to barrel.

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  • Last Updated: 2024-02-26 03:10 UTC