LC Russian Imperial Stout

Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.103 (recipe based estimate)
Post Boil Gravity: 1.117 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 393 calories (Per 12oz)
Carbs: 39.6 g (Per 12oz)

Created: Tuesday December 17th 2019

Amount	Fermentable	PPG	°L	Bill %
38 lb	United Kingdom - Maris Otter Pale38 lb Maris Otter Pale	38	3.75	82.6%
1 lb	German - CaraMunich II1 lb CaraMunich II	34	46	2.2%
3 lb	American - Roasted Barley3 lb Roasted Barley	33	300	6.5%
1 lb	United Kingdom - Chocolate1 lb Chocolate	34	425	2.2%
1 lb	United Kingdom - Pale Chocolate1 lb Pale Chocolate	33	207	2.2%
2 lb	German - CaraAroma2 lb CaraAroma	34	130	4.3%
46 lbs / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

38 lb

United Kingdom - Maris Otter Pale

3.75

82.6%

1 lb

German - CaraMunich II

2.2%

3 lb

American - Roasted Barley

300

6.5%

1 lb

United Kingdom - Chocolate

425

2.2%

1 lb

United Kingdom - Pale Chocolate

207

2.2%

2 lb

German - CaraAroma

130

4.3%

46 lbs / $ 0.00

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
7 oz	Magnum7 oz Magnum Hops	Pellet	11.1	Boil	60 min	83.18	77.8%
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	4	Boil	15 min	4.25	22.2%
9 oz / $ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

7 oz

Magnum

Pellet

11.1

Boil

60 min

83.18

77.8%

2 oz

East Kent Goldings

Pellet

Boil

15 min

4.25

22.2%

9 oz / $ 0.00

Amount	Variety	IBU	Bill %
7 oz	Magnum (Pellet) 6.999999983988 oz Magnum (Pellet) Hops	83.18	77.8%
2 oz	East Kent Goldings (Pellet)	4.25	22.2%
9 oz / $ 0.00

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Need roughly 20.5 gallons of water, 14.5 in mash plus about 6 for sparge. Estimate about 6 gallons absorbed by grain, so this should leave about 14.5 left for boil. Only need 13 for pre-boil volume, so could reduce amount of sparge water by 1.5 gallons, but best to be safe. This will give a 1.25 qt/pound ratio during mash. To do a more effective sparge, could use 8-10 gallons and then just do a longer, more vigorous boil.
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

Need roughly 20.5 gallons of water, 14.5 in mash plus about 6 for sparge. Estimate about 6 gallons absorbed by grain, so this should leave about 14.5 left for boil. Only need 13 for pre-boil volume, so could reduce amount of sparge water by 1.5 gallons, but best to be safe. This will give a 1.25 qt/pound ratio during mash. To do a more effective sparge, could use 8-10 gallons and then just do a longer, more vigorous boil.

Mash Chemistry and Brewing Water Calculator

Amount	Description	Type	Start Temp	Target Temp	Time
14.5 gal		Infusion	168 °F	154 °F	60 min
6 gal		Sparge	174 °F	174 °F	30 min

Amount

Description

Type

Start Temp

Target Temp

Time

14.5 gal

Infusion

168 °F

154 °F

60 min

6 gal

Sparge

174 °F

30 min

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 12.84 gal (51.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.84 gal (3.35 qt) sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 22.68 gal (90.72 qt). Suggest reducing initial strike volume to 8.32 gal (33.28 qt) and adding 10.68 gal (42.72 qt) sparge/top-off.	19	76
Strike water volume (equipment estimates 18.84 g \| 75.4 qt)	19	76
Mash volume with grains (equipment estimates 22.52 g \| 90.1 qt)	22.68	90.7
Grain absorption losses	-5.75	-23
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 12.84 g \| 51.4 qt)	13	52
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.34	-1.4
Post boil Volume (equipment estimates 11 g \| 44 qt)	11.5	46
WARNING: Exceeded batch size - reduce boil size
Volume into fermentor (equipment estimates 11.5 g \| 46 qt)	11	44
Total:	19	76
Equipment Profile Used:	System Default

Water

Gallons

Quarts

WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.84 gal (51.35 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.84 gal (3.35 qt) sparge/top-off.

WARNING: Mash tun capacity exceeded. Volume required: 22.68 gal (90.72 qt). Suggest reducing initial strike volume to 8.32 gal (33.28 qt) and adding 10.68 gal (42.72 qt) sparge/top-off.

Strike water volume (equipment estimates 18.84 g | 75.4 qt)

Mash volume with grains (equipment estimates 22.52 g | 90.1 qt)

22.68

90.7

Grain absorption losses

-5.75

-23

Mash Lauter Tun losses

-0.25

-1

Pre boil volume (equipment estimates 12.84 g | 51.4 qt)

Boil off losses

-1.5

-6

Hops absorption losses (first wort, boil, aroma)

-0.34

-1.4

Post boil Volume (equipment estimates 11 g | 44 qt)

11.5

WARNING: Exceeded batch size - reduce boil size

Volume into fermentor (equipment estimates 11.5 g | 46 qt)

Total:

Equipment Profile Used:

System Default

Date	Days	Event	Gravity	Volume	Updated	Comment
12/27/2019 5:41 PM over 4 years ago	+0	Mash Complete	1.067	17.2 Gallons	12/27/2019 8:24 PM over 4 years ago	16.7 Brix 17.2 gallons at start of boil
12/27/2019 8:24 PM over 4 years ago	+0	Pre-Boil Gravity	1.067	17.5 Gallons	12/28/2019 5:04 AM over 4 years ago	17.5 gallons, 1.067 SG. Did a long sparge with 7 gallons. Ended up with 17.5 gallons that needed to be boiled down to 12 gallons.
12/27/2019 11:35 PM over 4 years ago	+0	Boil Complete	1.107	12 Gallons	12/28/2019 5:05 AM over 4 years ago	26 Brix, 12 gallons at boil complete. Boiled for 3 hours to take 17.5 gallons down to 12 gallons (100% output nearly the entire time).
12/27/2019 11:39 PM over 4 years ago	+0	Brew Day Complete	1.109	12 Gallons	1/18/2020 7:50 PM over 4 years ago	12 gallons, 26.2% Brix. Very thick and roasted flavor. Tastes like sweetened espresso. Should turn out quite interesting, especially with some aging.
1/5/2020 4:13 PM over 4 years ago	+9	Other			1/5/2020 4:37 PM over 4 years ago	Fermentation started about 24h after pitching (3 packs of Nottingham, 2 of S-04 rehydrated and pitched into 2 carboys). Required a blow-off tube and had violent ferm activity for about 3 days (making a mess, even with blow-off tube). Fermentation stalled on Jan. 1, so raised temp. A day later, continued to raise temp to 68, frequent agitation of the fermenter, but stayed at about 1.054, far too high for desired FG of 1.029-1.035. Raised temp again to 70F, sprinkled on some alpha-amylase. Next day (Friday morning), added yeast nutrient mixed in boiling water. Gravity is now around 1.040 and steadily declining, with continued slow airlock activity. Will likely settle at around 1.035 this week.
1/18/2020 7:50 PM over 4 years ago	+22	Fermentation Complete	1.024	5 Gallons	1/18/2020 7:51 PM over 4 years ago	5 gallons, 1.024 at end.
1/18/2020 7:51 PM over 4 years ago	+22	Packaged	1.024	5 Gallons	1/18/2020 7:52 PM over 4 years ago	Quick carbonated and added 3 oz of Hungarian oak cubes that had been sanitized for 1 week in 6 oz of bourbon. Added soaking bourbon as well as cubes to keg.
1/18/2020 7:52 PM over 4 years ago	+22	Tasting Note			1/18/2020 7:54 PM over 4 years ago	Very dark roast, quite coffee-like. Not much alcohol flavor despite being over 11%. Slight bourbon and oak flavor, will become more pronounced with time. This will need quite a bit of time conditioning to get into its own as it has tons of hop and dark roasted malt flavors that need to mellow. Reasonably thick mouthfeel and beautiful tan/brown head. Very tasty already!

Date

Days

Event

Gravity

Volume

Temp

Updated

Comment

12/27/2019 5:41 PM
over 4 years ago

Mash Complete

1.067

17.2 Gallons

12/27/2019 8:24 PM
over 4 years ago

16.7 Brix 17.2 gallons at start of boil

12/27/2019 8:24 PM
over 4 years ago

Pre-Boil Gravity

1.067

17.5 Gallons

12/28/2019 5:04 AM
over 4 years ago

17.5 gallons, 1.067 SG. Did a long sparge with 7 gallons. Ended up with 17.5 gallons that needed to be boiled down to 12 gallons.

12/27/2019 11:35 PM
over 4 years ago

Boil Complete

1.107

12 Gallons

12/28/2019 5:05 AM
over 4 years ago

26 Brix, 12 gallons at boil complete. Boiled for 3 hours to take 17.5 gallons down to 12 gallons (100% output nearly the entire time).

12/27/2019 11:39 PM
over 4 years ago

Brew Day Complete

1.109

12 Gallons

1/18/2020 7:50 PM
over 4 years ago

12 gallons, 26.2% Brix. Very thick and roasted flavor. Tastes like sweetened espresso. Should turn out quite interesting, especially with some aging.

1/5/2020 4:13 PM
over 4 years ago

Other

1/5/2020 4:37 PM
over 4 years ago

Fermentation started about 24h after pitching (3 packs of Nottingham, 2 of S-04 rehydrated and pitched into 2 carboys). Required a blow-off tube and had violent ferm activity for about 3 days (making a mess, even with blow-off tube). Fermentation stalled on Jan. 1, so raised temp. A day later, continued to raise temp to 68, frequent agitation of the fermenter, but stayed at about 1.054, far too high for desired FG of 1.029-1.035. Raised temp again to 70F, sprinkled on some alpha-amylase. Next day (Friday morning), added yeast nutrient mixed in boiling water. Gravity is now around 1.040 and steadily declining, with continued slow airlock activity. Will likely settle at around 1.035 this week.

1/18/2020 7:50 PM
over 4 years ago

+22

Fermentation Complete

1.024

5 Gallons

1/18/2020 7:51 PM
over 4 years ago

5 gallons, 1.024 at end.

1/18/2020 7:51 PM
over 4 years ago

+22

Packaged

1.024

5 Gallons

1/18/2020 7:52 PM
over 4 years ago

Quick carbonated and added 3 oz of Hungarian oak cubes that had been sanitized for 1 week in 6 oz of bourbon. Added soaking bourbon as well as cubes to keg.

1/18/2020 7:52 PM
over 4 years ago

+22

Tasting Note

1/18/2020 7:54 PM
over 4 years ago

Very dark roast, quite coffee-like. Not much alcohol flavor despite being over 11%. Slight bourbon and oak flavor, will become more pronounced with time. This will need quite a bit of time conditioning to get into its own as it has tons of hop and dark roasted malt flavors that need to mellow. Reasonably thick mouthfeel and beautiful tan/brown head. Very tasty already!

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LC Russian Imperial Stout