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Bertus RIS

319 calories 30.7 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: 25.7 liters
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Scott from BertusBrewery.com
Calories: 319 calories (Per 330ml)
Carbs: 30.7 g (Per 330ml)
URL: http://www.bertusbrewery.com/2014/03/russian-imperial-stout.html
Created: Wednesday May 27th 2015
1.103
1.023
10.6%
105.3
36.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.59 kg American - Pale Ale8.59 kg Pale Ale 37 3.5 82%
0.79 kg German - Munich Light0.79 kg Munich Light 37 6 7.5%
249.34 g American - Roasted Barley249.34 g Roasted Barley 33 300 2.4%
249.34 g American - Chocolate249.34 g Chocolate 29 350 2.4%
200 g United Kingdom - Black Patent200 g Black Patent 27 525 1.9%
200 g United Kingdom - Crystal 45L200 g Crystal 45L 34 45 1.9%
200 g American - Caramel / Crystal 150L200 g Caramel / Crystal 150L 33 150 1.9%
10,478.68 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Vic Secret55 g Vic Secret Hops Pellet 16 Boil 90 min 90.82 68.8%
25 g Chinook25 g Chinook Hops Pellet 12.1 Boil 15 min 14.48 31.3%
80 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Heat 37.4 L to 74.1 for a mash thickness of 3.57 L/kg Temperature -- 67 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 37.5 L) 37.1
Mash volume with grains (equipment estimates 44.4 L) 44
Grain absorption losses -10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 25.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Volume into fermentor 20
Total: 37.1  
Equipment Profile Used: System Default
 
Notes

Changed 200g Carafa III to black patent malt. Probably will affect short term smoothness.

Original recipe called for WLP090 - Super San Diego yeast. Going to try Notty, have heard bad things about high gravity, 20C+ fermentation, going to ferment cold.

Used the yeast cake from a 5L batch for a starter.

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  • Last Updated: 2015-06-04 06:31 UTC