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Stout

289 calories 24.5 g 330 ml
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 289 calories (Per 330ml)
Carbs: 24.5 g (Per 330ml)
Created Tuesday April 26th 2016
1.094
1.016
10.19%
63.3
98.5
5.41
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 72.5%
0.25 kg United Kingdom - Crystal 60L0.25 kg Crystal 60L 34 60 3.6%
0.25 kg Belgian - Special B0.25 kg Special B 34 115 3.6%
0.25 kg United Kingdom - Pale Chocolate0.25 kg Pale Chocolate 33 207 3.6%
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate 34 425 3.6%
0.25 kg German - Carafa III0.25 kg Carafa III 32 535 3.6%
0.40 kg Belgian Candi Sugar - Amber/Brown (60L)0.4 kg Belgian Candi Sugar - Amber/Brown (60L) - (late addition) 38 60 5.8%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 3.6%
6.9 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Centennial20 g Centennial Hops Pellet 10 Boil 60 min 49.96 50%
20 g Centennial20 g Centennial Hops Pellet 10 Boil 15 min 13.34 50%
40 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25 L Temperature 67 °C 90 min
Starting Mash Thickness: 3.5 L/kg
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: Russian Imperial Stout, ABV 10.19%, IBU 63.3, SRM 98.5, Fermentables: (Maris Otter Pale, Crystal 60L, Special B, Pale Chocolate, Chocolate, Carafa III, Belgian Candi Sugar - Amber/Brown (60L), Flaked Oats) Hops: (Centennial)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-30 21:38 UTC
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