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R.I.S. TEST 1

313 calories 30.2 g 12 oz
Beer Stats
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
1.094
1.021
9.5%
60.0
46.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost 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
 
Mash Guidelines
Amount Description Type Temp Time
3.68 gal 170 Strike 156 °F 60 min
2.15 gal 188 Sparge 168 °F --
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost 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
 
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  • Public: Yup, Shared
  • Last Updated: 2023-01-13 23:57 UTC
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