Russian Imperial Chocolate Stout - Beer Recipe - Brewer's Friend

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Russian Imperial Chocolate Stout

324 calories 33.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 68% (brew house)
Source: BrewersFriend
Calories: 324 calories (Per 12oz)
Carbs: 33.7 g (Per 12oz)
Created: Sunday April 17th 2016
1.097
1.025
10.4%
57.6
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Ireland - Stout Malt9 lb Stout Malt 37 2 36%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 12%
3 lb American - Victory3 lb Victory 34 28 12%
2 lb American - Aromatic Malt2 lb Aromatic Malt 35 20 8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 4%
1 lb Briess - Briess Extra Special Malt1 lb Briess Extra Special Malt 33 130 4%
1 lb Canadian - Honey Malt1 lb Honey Malt 37 25 4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 2%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Northern Brewer3 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 57.61 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp PH 5.2 Water Agt Mash 1 min.
1 tsp Irish Moss Fining Boil 15 min.
4.30 tsp Yeast Nutrient Other Boil 15 min.
0.50 lb Cocao Powder Flavor Bottling 0 min.
0.50 lb Cocoa nibs Flavor Bottling 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 569 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
142 5 70 50 150 362
Water Additions 12 gallons
Calcium Sulfate Dihydrate 11.00
Magnesium Sulphate 3.00
Sodium Chloride 8.60
Calcium chloride 2.00
Magnesium Chloride 1.80
Calcium Carbonate 16.00
Sodium Bicarbonate 1.00
Calcium Hydroxide 1.00
Sodium Hydroxide
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 qt Temperature -- 120 °F 20 min
3 gal Infusion -- 145 °F 20 min
4 gal Infusion -- 155 °F 40 min
4 gal Fly Sparge -- 170 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 10.06 40.3  
Mash volume with grains 11.9 47.6  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 1.76 g | 7 qt) 1.48 5.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.3  
Pre boil volume (equipment estimates 8.78 g | 35.1 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 11.54 46.2
Equipment Profile Used: System Default
 
Notes

Chocolate extract added during bottling.

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  • Last Updated: 2018-04-16 05:40 UTC