Suffolk & Gratest 2015 Beer Recipe | Extract Russian Imperial Stout | Brewer's Friend
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Suffolk & Gratest 2015

334 calories 33.4 g 12 oz
Beer Stats
Method: Extract
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.015 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jimbo Jones
Calories: 334 calories (Per 12oz)
Carbs: 33.4 g (Per 12oz)
Created: Wednesday July 29th 2015
1.100
1.024
10.0%
93.9
35.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Dry Malt Extract - Pilsen20 lb Dry Malt Extract - Pilsen - (late boil kettle addition) 42 2 65.6%
4 lb Corn Sugar - Dextrose4 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 13.1%
24 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 6.6%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 3.3%
1 lb American - Chocolate1 lb Chocolate 29 350 3.3%
1 lb American - Black Malt1 lb Black Malt 28 500 3.3%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 1.6%
1 lb United Kingdom - Coffee Malt1 lb Coffee Malt 36 150 3.3%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Coadingham Chinook2 oz Coadingham Chinook Hops Leaf/Whole 7 Boil 60 min 30.11 20%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 60 min 21.29 20%
4 oz Fuggles4 oz Fuggles Hops Pellet 4.5 Boil 30 min 32.73 40%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 15 min 5.87 10%
1 oz Kent Goldings1 oz Kent Goldings Hops Leaf/Whole 5 Boil 10 min 3.9 10%
10 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Old # 7 Other Bottling 0 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 990 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

OAK Aged with toasted OAK for 6 weeks.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2015-08-17 20:19 UTC
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