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Imperial Biscotti Break Clone

360 calories
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 60% (brew house)
Source: PrimedMeridian
Rating:
51

Calories: 360 calories (Per 12oz)
Share: <EMBED>
1.108
1.024
11.14%
63.32
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 35.3%
3 lb American - Victory3 lb Victory 34 28 11.8%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 11.8%
3 lb German - Abbey Malt3 lb Abbey Malt 33 17 11.8%
2 lb American - Chocolate2 lb Chocolate 29 350 7.8%
1.5 lb Candi Syrup - Belgian Candi Syrup - D21.5 lb Belgian Candi Syrup - D2 32 160 5.9%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 3.9%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 3.9%
1 lb German - Melanoidin1 lb Melanoidin 37 25 3.9%
1 lb United Kingdom - Amber1 lb Amber 32 27 3.9%
25.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1.5 oz Magnum1.5 oz Magnum Hops Pellet 15 Boil 60 min 63.32
 
Mash Guidelines
Amount Description Type Temp Time
5.5 galTemperature156 °F60 min
1 galSparge170 °F10 min
 
Other Ingredients
Amount Name Type Use Time
8 oz Toasted Crushed Almonds Flavor Mash 1 hr.
1 tbsp Irish Moss Fining Boil 15 min.
1 tbsp Yeast Nutrient Fining Boil 15 min.
8 oz Toasted Crushed Almonds Flavor Boil 10 min.
2 each Vanilla beans Flavor Secondary --
3 tbsp Almond Extract Flavor Bottling --
3 tbsp Vanilla Extract Flavor Bottling --
 
Yeast
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 362 B cells required
Yeast Pitch Rate and Starter Calculator
US - 05 2nd starter
Amount:
1
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 362 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes
Starters for both US-05 packages

Bake Almonds in oven at 300 for 5-15 minutes until browned and smelling of almond extract (checking every few minutes to ensure they don't burn)
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View Count: 6661
Brew Count: 1
Last Updated: 2015-04-20 01:13 UTC
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Pinsirb 06/06/2016 at 10:19pm
Has anybody brewed this recipe? How did it come out?


crawmcgraw 01/23/2018 at 03:01am
Got to adjust the levels but when you get the combo of pale and abbey to about 70% it’s a better tasting representation


pingas 10/05/2018 at 02:37pm
5 of 5

This came out great, I used 2x m42 strong ale decanted starters a few days apart and o2 before the first pitch, it is delicious, scored a 35 without the essences at packaging, which isn't bad as it's not really to style anyway,


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