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Mr. Robot - ONK R.I.S.

354 calories 33.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.62 liters
Post Boil Size: 22.12 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.114 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Maurits van der Boon
Calories: 354 calories (Per 330ml)
Carbs: 33.6 g (Per 330ml)
Created: Tuesday January 14th 2025
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.81 kg United Kingdom - Maris Otter Pale5.81 kg Maris Otter Pale 38 8.51 63.5%
0.53 kg Flaked Oats0.53 kg Flaked Oats 33 4.37 5.8%
0.53 kg Flaked Wheat0.53 kg Flaked Wheat 34 3.84 5.8%
360 g Bestmalz - BEST Melanoidin360 g BEST Melanoidin 34.5 70.55 3.9%
330 g Dingemans - Cara 50 MD330 g Cara 50 MD 34 51.87 3.6%
320 g Weyermann - Carafa Special Type 1 320 g Carafa Special Type 1 - (late mash tun addition) 29.9 905.81 3.5%
320 g Lactose (Milk Sugar)320 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 3.5%
480 g Brown Sugar480 g Brown Sugar - (late boil kettle addition) 45 38.53 5.2%
158.40 g Weyermann - Carafa Special Type III158.4 g Carafa Special Type III - (late mash tun addition) 29.9 1399.5 1.7%
158.40 g Crisp Malting - Pale Chocolate158.4 g Pale Chocolate - (late mash tun addition) 32.7 585.59 1.7%
158.40 g Weyermann - Roasted Barley158.4 g Roasted Barley - (late mash tun addition) 29.9 1151.32 1.7%
9,155.20 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22.40 g Columbus22.4 g Columbus Hops Pellet 16.3 Boil 60 min 34.7 28.4%
12 g First Gold12 g First Gold Hops Pellet 6.6 Boil 60 min 7.53 15.2%
14.40 g First Gold14.4 g First Gold Hops Pellet 6.6 Hop Stand at 80 °C 20 min 1.47 18.3%
30 g Columbus30 g Columbus Hops Pellet 16.3 Hop Stand at 80 °C 0 min 6.85 38.1%
78.80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.80 g Epsom Salt Water Agt Mash 1 hr.
9.60 g Gypsum Water Agt Mash 1 hr.
3.60 g Ascorbic Acid Water Agt Mash 0 min.
180 g Coffee Beans Spice Whirlpool 15 min.
80 g Cacao Nibs Spice Secondary 0 min.
2 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1.60 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
178.5 3 7 111.4 202.5 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33.34 L Strike 68 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.8 L) 33.9
Mash volume with grains (equipment estimates 40.4 L) 39.4
Grain absorption losses -8.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.6 L) 24.6
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20.2 L) 22.1
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 21.9 L) 20
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

If running out of First Gold, substitute with Willamette hops.

Make a tincture of cacao nibs, pecan nuts and vanilla using a Rum/Vodka. Roast the pecan nuts and crush slightly. Dab with paper towel to extract the oils.
Add before bottling

Note after first batch:
This one came out really nice. Next time make a larger batch, and up the amount of cacao nibs and pecan nuts.
I added the tincture to a keg and purged it, moving the beer on top of it. Left it to condition at 1C for 2 weeks before bottling.

Link to inspo: https://beersmithrecipes.com/viewrecipe/1652334

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  • Last Updated: 2025-06-14 20:01 UTC