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Imperial Stout

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 107.93 liters
Post Boil Size: 101.5 liters
Pre Boil Gravity: 18.1 °P (recipe based estimate)
Post Boil Gravity: 19.2 °P (recipe based estimate)
Efficiency: 64% (brew house)
Source: cofradía homebrew club
Calories: 245 calories (Per 330ml)
Carbs: 24.1 g (Per 330ml)

Created: Wednesday December 22nd 2021

Original Gravity:

19.2 °P

Final Gravity:

4.6 °P

ABV (standard):

8.0%

IBU (tinseth):

60.2

SRM (morey):

38.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
25 kg	Franco-Belges - Pilsen Malt25 kg Pilsen Malt	39	1.7	61%
3 kg	Flaked Oats3 kg Flaked Oats	33	2.2	7.3%
2 kg	The Swaen - Blackswaen Honey Biscuit2 kg Blackswaen Honey Biscuit	37	30	4.9%
2 kg	The Swaen - GoldSwaen Brown Supreme2 kg GoldSwaen Brown Supreme	34	113	4.9%
3 kg	The Swaen - Goldswaen light3 kg Goldswaen light	35	10	7.3%
2 kg	The Swaen - GoldSwaen Munich Light2 kg GoldSwaen Munich Light	36.8	30	4.9%
1 kg	Briess - Blackprinz Malt1 kg Blackprinz Malt - (late boil kettle addition)	25	500	2.4%
1 kg	The Swaen - Blackswaen Chocolate W1 kg Blackswaen Chocolate W - (late boil kettle addition)	35.8	350	2.4%
2 kg	American - Caramel / Crystal 40L2 kg Caramel / Crystal 40L	34	40	4.9%
41 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
150 g	CTZ150 g CTZ Hops	Pellet	15.5	First Wort	0 min	51.97	33.3%
300 g	Styrian Goldings300 g Styrian Goldings Hops	Pellet	5.5	Whirlpool	0 min	8.25	66.7%
450 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
150 g	CTZ (Pellet) 150 g CTZ (Pellet) Hops	51.97	33.3%
300 g	Styrian Goldings (Pellet) 300 g Styrian Goldings (Pellet) Hops	8.25	66.7%
450 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
49.5 L	Infusion	79 °C	69 °C	60 min
60 L	Sparge	80 °C	75 °C	--
Starting Mash Thickness: 1.5 L/kg Starting Grain Temp: 24 °C

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	5 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	25 - 40 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 672 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dme Amount: 514.8 g Temp: 24 °C CO₂ Level: 1.65 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
15 g — Baking Soda (NaHCO3) — Macerado 15 g — Calcium Chloride (CaCl2) — Macerado 0.9 g — Epsom Salt (MgSO4) — Macerado 8.45 g — Gypsum (CaSO4) — Macerado 7.45 g — Gypsum (CaSO4) — Lavado de granos 11 g — Baking Soda (NaHCO3) — Lavado de granos 13g — Calcium Chloride (CaCl2) — Lavado de granos 0.8 g — Epsom Salt (MgSO4) — Lavado de granos
Mash Chemistry and Brewing Water Calculator

Notes

notas:

-idealmente trataremos de que el agua del liquor tank tenga un PH de 5.8
-el PH del mash deberá rondar entre los 5.2-5.4
-las maltas tostadas se agregaran al final del mash out, por lo tanto no disminuirán el PH
-el agua del mash out también debe ser tratada con sales

5ml de extracto de café macerado X 20lts cerveza al embotellar
5ml de extracto de cacao macerado x 20lts cerveza al embotellar

nota: el color no quedó negro debido a la adición tardía de maltas, aumentar malta black en la siguiente
**actualización: se agregó la malta 15 min antes del lavado lo cual aumentó el color, a la espera de percibir la astringencia.

nota 2: la avena debe ir horneada 30 min a 170°c
en el segundo lote se va a aumentar cacao en extracción

nota 3: la american caramel L40 es la malta de Alfredo Anaya presacarificada L45

Recipe Photos

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Brews

Public: Yup, Shared
Last Updated: 2022-07-15 02:54 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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