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SchuBrew RIS 2017

373 calories 34.3 g 12 oz
Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 373 calories (Per 12oz)
Carbs: 34.3 g (Per 12oz)
Created Monday October 31st 2016
1.112
1.023
11.65%
69.19
50
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Canadian - Munich Light9 lb Munich Light 34 10 37.6%
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 33.4%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.4%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 4.2%
1 lb Brown Sugar1 lb Brown Sugar 45 15 4.2%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 4.2%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 3.1%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.1%
0.20 lb American - Black Malt0.2 lb Black Malt 28 500 0.8%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.1%
23.95 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Columbus1.5 oz Columbus Hops Pellet 15 Boil 60 min 58.2 42.9%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 5 min 6.55 28.6%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 5 min 4.43 28.6%
3.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 150 °F 90 min
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: BIAB, Style: Imperial Stout, ABV 11.65%, IBU 69.19, SRM 50, Fermentables: (Munich Light, Maris Otter Pale, Flaked Oats, Belgian Candi Syrup - D-180, Brown Sugar, Caramel / Crystal 60L, Chocolate, Roasted Barley, Black Malt, Special B) Hops: (Columbus, Simcoe, Amarillo)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-10-31 20:27 UTC
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