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Russian Imperial Stout 3

301 calories 27.4 g 12 oz
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 59% (ending kettle)
Source: Daniel Langmaid
Calories: 301 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created Monday March 31st 2014
1.091
1.018
9.5%
81.4
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb United Kingdom - Maris Otter Pale14.5 lb Maris Otter Pale 38 3.75 60.7%
2.50 lb German - Munich Light2.5 lb Munich Light 37 6 10.5%
18 oz American - Chocolate18 oz Chocolate 29 350 4.7%
18 oz American - Roasted Barley18 oz Roasted Barley 33 300 4.7%
13 oz American - Caramel / Crystal 120L13 oz Caramel / Crystal 120L 33 120 3.4%
13 oz Belgian - Biscuit13 oz Biscuit 35 23 3.4%
13 oz Flaked Barley13 oz Flaked Barley 32 2.2 3.4%
19 oz Turbinado19 oz Turbinado - (late boil kettle addition) 44 10 5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.2%
382 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Magnum0.8 oz Magnum Hops Leaf/Whole 15.5 Boil 60 min 35.57 24.2%
1 oz Magnum1 oz Magnum Hops Pellet 11 Boil 60 min 34.71 30.3%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10.5 Boil 10 min 6.01 15.2%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 5.15 30.3%
3.30 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
22 qt Infusion 150 °F 75 min
22 qt Fly Sparge 168 °F --
Starting Mash Thickness: 1.1 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Other Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 each clarity ferm Other Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 356 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Black Malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
64 4 22 43 30 162
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed 7/20/14. Strike water was 174F and it was about 152F. Recirculated about a gallon and a half down to 150F. I added 1lb rice hulls because when recirculating it got a bit stuck. I adjusted my mill gap recently so that might be a factor. Ph reading was 5.2 which was what was supposed to be predicted. Mash was very thick and could have maybe used more water. Vorlaugh was a bit slow maybe due to a lot of grains. Sparge was under by about a half gallon so I heated a half gallon more and sparged with that. Boil OG was 1.068 which puts the kettle efficiency at 73% which is a bit low. I believe I actually had about 8.75 or 9 gal pre-boil which probably wasn't that good. Efficiency was way down again. I didn't boil off enough so maybe that is why. Had about a half gallon extra in the boil. The huge drop in efficiency might be because of that. Pitch was about 72F and I cooled it to drop it a bit more. Ended up being about 64F and fermentation. 7/21 morning, fermentation has started and is sitting at about 65F. By evening it had drifted up to 69F so I cooled it back to 66F. I also added 6oz of turbinado to kick the OG and alcohol up a bit more. 7/22 the brew heated up to about 70F by morning so I cooled it down to about 66F. Might have cooled down lower than 66F, but by night time it was at 67F. 7/23 morning the brew had heated up to 70F cooled it to 68F. Was still sitting at 68F by evening. 7/24 out of swamp today, temp about 71F. It finished fermenting at about 75F as it has been quite hot. Took a gravity reading on 8/20/14. Fermented a bit more than expected but it tastes awesome. FG is a bit lower than I wanted but we shall see how the body holds up with a bit of age and carbonation. Prolly from the extra sugar. Kegged 8/22/14. Force carbed it and bottled all of it on 2/3/15, bottle code RS3. Beer had a very nice coffee and dark chocolate notes. Very smooth and balanced with a nice body despite it fermenting down more than desired.

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  • Last Updated: 2015-02-04 06:46 UTC
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