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Imperial Rye Stout

15081 calories 1422.2 g 19 L
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jan Erik Johansen
Calories: 15081 calories (Per 19L)
Carbs: 1422.2 g (Per 19L)
Created: Thursday June 8th 2017
1.085
1.018
8.8%
59.1
36.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,000 g German - Pale Ale5000 g Pale Ale 39 2.3 55.2%
1,362 g Dry Malt Extract - Light1362 g Dry Malt Extract - Light - (late boil kettle addition) 42 4 15%
1,000 g Flaked Oats1000 g Flaked Oats 33 2.2 11%
600 g German - Rye600 g Rye 38 3.5 6.6%
400 g United Kingdom - Crystal 50L400 g Crystal 50L 34 50 4.4%
300 g United Kingdom - Chocolate300 g Chocolate 34 425 3.3%
200 g Belgian - Special B200 g Special B 34 115 2.2%
200 g United Kingdom - Roasted Barley200 g Roasted Barley 29 550 2.2%
9,062 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Columbus30 g Columbus Hops Pellet 15 Boil 70 min 59.13 100%
30 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast nutrient Other Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 172 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 68 °C 60 min
12 L Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 40.4 L) 39.6
Mash volume with grains (equipment estimates 45.5 L) 44.7
Grain absorption losses -7.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 31
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Volume into fermentor 24
Total: 39.6  
Equipment Profile Used: System Default
"Imperial Rye Stout" Imperial Stout beer recipe by Jan Erik Johansen. BIAB, ABV 8.82%, IBU 59.13, SRM 36.3, Fermentables: (Pale Ale, Dry Malt Extract - Light, Flaked Oats, Rye, Crystal 50L, Chocolate, Special B, Roasted Barley) Hops: (Columbus) Other: (Yeast nutrient, Whirlfloc)
Last Updated and Sharing
 
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  • Last Updated: 2022-07-15 11:44 UTC