Black Out Stout Beer Recipe | All Grain Russian Imperial Stout | Brewer's Friend
Brew your best beer EVER. Start your Free Trial of Brewer's Friend today! Sign Up ×

Black Out Stout

341 calories 28.4 g 12 oz
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 12.5 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 85% (ending kettle)
Calories: 341 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
Created: Monday April 30th 2018
1.103
1.017
11.3%
55.1
41.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb American - Pale 2-Row32 lb Pale 2-Row 37 1.8 77.6%
3 lb German - CaraMunich II3 lb CaraMunich II 34 46 7.3%
1 lb American - Chocolate1 lb Chocolate 29 350 2.4%
1 lb American - Black Malt1 lb Black Malt 28 500 2.4%
12 oz German - Carafa III12 oz Carafa III 32 535 1.8%
12 oz German - CaraMunich III12 oz CaraMunich III 34 57 1.8%
12 oz German - CaraAroma12 oz CaraAroma 34 130 1.8%
2 lb Turbinado2 lb Turbinado 44 10 4.8%
41.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Magnum3 oz Magnum Hops Pellet 12.7 Boil 90 min 44.75 66.7%
1.50 oz Magnum1.5 oz Magnum Hops Pellet 12.7 Boil 15 min 10.38 33.3%
4.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 152 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1444 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
"Black Out Stout" Russian Imperial Stout beer recipe by CLR. All Grain, ABV 11.33%, IBU 55.13, SRM 41.73, Fermentables: (Pale 2-Row, CaraMunich II, Chocolate, Black Malt, Carafa III, CaraMunich III, CaraAroma, Turbinado) Hops: (Magnum)
Brewer's Friend Logo
Last Updated and Sharing
 
540
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-05-15 23:49 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top