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Orthodoxy

380 calories 45.9 g 12 oz
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 85% (brew house)
Source: HighVoltageMan!
Calories: 380 calories (Per 12oz)
Carbs: 45.9 g (Per 12oz)
Created Thursday December 7th 2017
1.112
1.038
9.62%
65.14
50
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 46.6%
3.15 lb Liquid Malt Extract - Munich3.15 lb Liquid Malt Extract - Munich 35 8 22.6%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 10.8%
0.75 lb Belgian - Special B0.75 lb Special B 34 115 5.4%
0.25 lb German - CaraMunich II0.25 lb CaraMunich II 34 46 1.8%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 3.6%
0.30 lb United Kingdom - Chocolate0.3 lb Chocolate 34 425 2.2%
0.25 lb United Kingdom - Crystal 140L0.25 lb Crystal 140L 33 140 1.8%
0.25 lb United Kingdom - Roasted Barley0.25 lb Roasted Barley 29 550 1.8%
0.25 lb United Kingdom - Coffee Malt0.25 lb Coffee Malt 36 150 1.8%
0.25 lb Molasses0.25 lb Molasses 36 80 1.8%
13.95 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 13 Boil 60 min 49.61 33.3%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.1 Boil 15 min 15.53 66.7%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
RIMS Infusion 154 °F 60 min
RIMS Temperature 162 °F 15 min
mash out Temperature 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
53 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 599 B cells required
Saflager W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
53 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 599 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Black patent, coffee, chocolate and roasted barley malts are added to the mash at mash out. RIMS system work best for this method.

Add 6 grams sodium bicarbonate after adding dark malts in the mash or just add to the boil.

Beer is fermented at 53 F.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-12-07 20:52 UTC
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