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R.I.S. TEST 1

Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.05 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 96%
Calories: 313 calories (Per 12oz)
Carbs: 30.2 g (Per 12oz)

Created: Wednesday June 24th 2020

Imperial Stout

by eschmehl

OG: 1.091 FG: 1.015 ABV: 10.0% IBU: 65

Original Gravity:

1.094

Final Gravity:

1.021

ABV (standard):

9.5%

IBU (tinseth):

60.0

SRM (morey):

46.2

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.08 lb	Thomas Fawcett - Maris Otter Pale Ale Malt9.08 lb Maris Otter Pale Ale Malt	38	2.65	77.2%
10 oz	American - Caramel / Crystal 120L10 oz Caramel / Crystal 120L	33	120	5.3%
10 oz	Crisp Malting - Brown Malt10 oz Brown Malt	32.7	65	5.3%
11 oz	American - Roasted Barley11 oz Roasted Barley	33	300	5.8%
8 oz	American - Victory8 oz Victory	34	28	4.2%
4 oz	American - Chocolate4 oz Chocolate	29	350	2.1%
188.28 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Pioneer1.25 oz Pioneer Hops		Pellet	9.4	Boil	60 min	59.97	100%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.25 oz	Pioneer (Pellet)		59.97	100%
1.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.68 gal	170	Strike	170 °F	156 °F	60 min
2.15 gal	188	Sparge	188 °F	168 °F	--
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Chalk	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.30 g	Gypsum	Water Agt	Mash	1 hr.
3.50 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	2 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	50 - 72 °F	Starter:	No
Fermentation Temp:	63 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 382 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 7.04 psi Temp: 38 °F CO₂ Level: 2.1 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Separate dark grains from base/toasted. Add dark grains 30 min into mash. For reduction of astringency.
ferment on cool side

Last Updated and Sharing

266

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Brews

Public: Yup, Shared
Last Updated: 2023-01-13 23:57 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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