Russian Imperial Stout - Beer Recipe - Brewer's Friend

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Russian Imperial Stout

323 calories 36.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 9.77 liters
Post Boil Size: 5.57 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Kardinaal Bier
Calories: 323 calories (Per 330ml)
Carbs: 36.4 g (Per 330ml)
Created: Saturday February 22nd 2020
1.103
1.031
10.7%
75.9
98.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,700 g The Swaen - Swaen Pilsner1700 g Swaen Pilsner 38 3.84 64.2%
150 g Weyermann - Roasted Barley150 g Roasted Barley 29.9 1151.32 5.7%
150 g Rolled Oats150 g Rolled Oats 33 4.37 5.7%
100 g Weyermann - CARABELGE100 g CARABELGE 34 34.8 3.8%
100 g Weyermann - Caramunich Type 2100 g Caramunich Type 2 34 118.59 3.8%
100 g New Zealand - Dark Crystal Malt100 g Dark Crystal Malt 35.4 255.88 3.8%
75 g Weyermann - Beech Smoked Barley75 g Beech Smoked Barley 35 5.71 2.8%
75 g Thomas Fawcett - Black Malt75 g Black Malt 32 1452.87 2.8%
200 g Lactose (Milk Sugar)200 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 7.5%
2,650 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Perle30 g Perle Hops Leaf/Whole 5.3 Boil 60 min 67.75 75%
10 g Perle10 g Perle Hops Leaf/Whole 5.3 Boil 10 min 8.19 25%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Coffee Beans Flavor Boil 0 min.
10 g Roasted Cacao Nibs Flavor Boil 0 min.
15 g Roasted Cacao Nibs Flavor Secondary 14 days
7 g Coffee Beans Flavor Secondary 14 days
10 g Bourbon Oak Chips Flavor Secondary 14 days
0.50 g Yeast Nutrient Other Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 61 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 22.8 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Zwolle, Overijssel, Netherlands - Engelse Werk '18
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
6.12 L Strike 47 °C 42 °C 10 min
43 °C 50 °C 10 min
53 °C 68 °C 45 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 6.1
Mash volume with grains 7.7
Grain absorption losses -2.5
Remaining sparge water volume (equipment estimates 10.8 L) 7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.6 L) 9.8
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 5 L) 5.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 5.6 L) 5
Total: 13.1  
Equipment Profile Used: System Default
 
Notes

Roast cacao nibs for 10 min @ 145-150 degrees Celsius before usage.

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  • Last Updated: 2020-09-05 18:52 UTC