H7D 2 Russian Imperial Stout 12.28.18 - Beer Recipe - Brewer's Friend

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H7D 2 Russian Imperial Stout 12.28.18

203 calories 23 g 12 oz
Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 10 gallons (ending kettle volume)
Pre Boil Size: 18 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dan Collier and Jim Taylor
Calories: 203 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Thursday December 27th 2018
1.061
1.018
5.6%
43.8
35.8
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale 2-Row17 lb Pale 2-Row 37 1.8 73.9%
1 lb Finland - Chocolate Malt1 lb Chocolate Malt 31 338 4.3%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.3%
8 oz American - Black Malt8 oz Black Malt 28 500 2.2%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 2.2%
3 lb Liquid Malt Extract - Dark3 lb Liquid Malt Extract - Dark 35 30 13%
23 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 90 min 32.87 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 7.59 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Whirlpool 20 min 3.37 33.3%
3 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp 5.2 pH Balancer Water Agt Mash 1 hr.
1 each Whirlfock Water Agt Boil 15 min.
5 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1134 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Golden State Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 21 72 81 148 220
Placentia Water System – Source Water Quality
http://www.gswater.com/placentiaCCR/#ccr-laboratory
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal One gallon loss per 1/2 hour Temperature -- 142 °F 40 min
8 gal One gallon loss per 1/2 hour Temperature -- 152 °F 20 min
8 gal One gallon loss per 1/2 hour Temperature -- 158 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.08 gal (52.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.08 gal (4.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 22.1 gal (88.38 qt). Suggest reducing initial water volume to 10.4 gal (41.6 qt) and adding 10.1 gal (40.38 qt) sparge/top-off. 20.5 82  
Total strike volume 20.5 82  
Mash volume with grains 22.1 88.4  
Grain absorption losses -2.5 -10  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 13.08 g | 52.3 qt) 18 72  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 14.93 g | 59.7 qt) 10 40  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 9.96 39.9  
Total: 20.5 82
Equipment Profile Used: System Default
 
Notes

Date: Brew Day • 12/28/18
Gravity End of Boil (OG) • 1.150
3 weeks in Fermentor
Gravity (FG) • 1.028 check on 03.29.17 @ 22 days
Date: Pitch Yeast Day • 02.07.18
Date: Oak Cast Day • ______
Drafted Who’s House •
____

♦ SESSION NOTES: Very dry mash. Efficiency was very low but adding extra ingredients and it worked. Ended up with 2 extra gallons that went to a second running beer @1.087. Used 1 oz Northern Brewer for 20 minutes as Hop Bursting 158 degrees. ADD WATER CHEMISTRY - 2 days out cold crash. Use gelatin 1/2 teaspoon to 4 parts boiling water. chill to same temp and pitch. (Use Gelatin and Whirlfock in every brew)

3 lbs Dark $12.70
1~1.5 Cans Black Treacle

♦ Supporting Documents: https://www.brewersfriend.com/homebrew/recipe/view/255745/russian-imperial-stout Five stars

♦ Yeast Starter
3 cups boiling water. Add 1 cup DME to boiling water for 10 minutes. Sanitize everything and pour in Pyrex. Transfer to ice bath and cool to room temp 70°. FG: 1.040 Stir plate 24-48 hours or Swirl occasionally.

♦ STANDARD BREWING NOTES: BIAB
♫Create 8.5 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose.
Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA
•Fitter Hoppier AG - American IPA

WAKE UP!!!!!!
15 minutes – Add Immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

♥ DRINKABILITY: What did you like about it. Sample Date:


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  • Last Updated: 2019-01-25 19:14 UTC