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Old Rasputin (half batch)

298 calories 29.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.5 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://byo.com/article/the-king-of-stouts/
Calories: 298 calories (Per 330ml)
Carbs: 29.8 g (Per 330ml)
Created: Tuesday April 16th 2019
1.096
1.023
9.6%
129.9
39.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg United Kingdom - Maris Otter Pale4.4 kg Maris Otter Pale 38 3.75 82.9%
280 g American - Caramel / Crystal 40L280 g Caramel / Crystal 40L 34 40 5.3%
280 g American - Caramel / Crystal 120L280 g Caramel / Crystal 120L 33 120 5.3%
140 g United Kingdom - Brown140 g Brown 32 65 2.6%
140 g United Kingdom - Chocolate140 g Chocolate 34 425 2.6%
70 g United Kingdom - Roasted Barley70 g Roasted Barley 29 550 1.3%
5,310 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Nugget40 g Nugget Hops Pellet 13 Boil 60 min 88.36 41.7%
28 g Northern Brewer28 g Northern Brewer Hops Pellet 7.8 Whirlpool 0 min 18.2 29.2%
28 g Centennial28 g Centennial Hops Pellet 10 Whirlpool 0 min 23.34 29.2%
96 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Irish Moss Fining Boil 10 min.
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 70g       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.5 L Sacchrification Infusion -- 67 °C 60 min
5.5 L Batch sparge Sparge -- 71 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 24.4 L) 21.7
Mash volume with grains (equipment estimates 27.9 L) 25.2
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.2 L) 15.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12.3
Hops absorption losses (whirlpool, hop stand) -0.3
Volume into fermentor 12
Total: 21.7  
Equipment Profile Used: System Default
 
Notes


https://byo.com/article/the-king-of-stouts/

Fermentation:

  • Yeast options: Wyeast 1007 (German Ale), White Labs WLP036 (Düsseldorf Alt), or SafAle K-97 yeast
  • Ferment at 64 °F (18 °C), for the first seven days, then free rise to 70 °F (21 °C) and hold there until the completion of primary fermentation.
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  • Public: Yup, Shared
  • Last Updated: 2019-04-16 11:51 UTC