IMPERIAL STOUT - Beer Recipe - Brewer's Friend

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IMPERIAL STOUT

6767 calories 701 g 6 L
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 4 liters (fermentor volume)
Pre Boil Size: 8.35 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.119 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 6767 calories (Per 6L)
Carbs: 701 g (Per 6L)
Created: Saturday April 5th 2025
1.119
1.031
11.6%
52.0
47.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,100 g Castle Malting - Château Pale Ale1100 g Château Pale Ale 38 3.4 46.3%
240 g Weyermann - Munich Type I240 g Munich Type I 38 6 10.1%
200 g Castle Malting - Château Wheat Blanc200 g Château Wheat Blanc 38 1.8 8.4%
200 g Flaked Oats200 g Flaked Oats 33 2.2 8.4%
130 g Castle Malting - Château Melano130 g Château Melano 35.88 31 5.5%
120 g Maltodextrin120 g Maltodextrin 39 0 5.1%
100 g Weyermann - Carafa Special Type 1 100 g Carafa Special Type 1 29.9 340 4.2%
80 g Castle Malting - Chateau Cara Gold80 g Chateau Cara Gold 35.8 45 3.4%
64 g Castle Malting - Château Cafe Light64 g Château Cafe Light 34 90 2.7%
60 g Rice Hulls60 g Rice Hulls 0 0 2.5%
60 g Castle Malting - Special B60 g Special B 34 150 2.5%
21 g Belgian - Roasted Barley21 g Roasted Barley 30 575 0.9%
2,375 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Target5 g Target Hops Pellet 11.5 Boil 60 min 30.15 45.5%
6 g Nugget6 g Nugget Hops Pellet 14 Boil 15 min 21.85 54.5%
11 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 g Servomyces Water Agt Boil 15 min.
0.32 g Whirlfloc Water Agt Boil 15 min.
0.96 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.77 g Baking Soda Water Agt Mash 1 hr.
1.49 g Phosphoric acid Water Agt Mash 1 hr.
1.96 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
15 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 139 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 17.3 g       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.765 L Strike 69 °C 67 °C 60 min
3.86706 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.8
Mash volume with grains 8.3
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 6.1 L) 4.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 9.8 L) 8.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 4 L) 5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 5 L) 4
Total: 11.4  
Equipment Profile Used: System Default
"IMPERIAL STOUT" Russian Imperial Stout beer recipe by manuel rodriguez. All Grain, ABV 11.58%, IBU 52, SRM 47.51, Fermentables: (Château Pale Ale, Munich Type I, Château Wheat Blanc, Flaked Oats, Château Melano, Maltodextrin, Carafa Special Type 1 , Chateau Cara Gold, Château Cafe Light, Rice Hulls, Special B, Roasted Barley) Hops: (Target, Nugget) Other: (Servomyces, Whirlfloc, Calcium Chloride (dihydrate), Baking Soda, Phosphoric acid)
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  • Last Updated: 2025-04-27 18:35 UTC