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Rye Stout

231 calories 21 carbs
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.7 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 50% (brew house)
Source: steven&JE
Calories: 231 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Monday September 16th 2013
1.070
1.014
7.31%
84.31
40
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
30 lb American - Pilsner30 lb Pilsner 37 1.8 78.9%
4 lb American - Rye4 lb Rye 38 3.5 10.5%
1.5 lb Belgian - Special B1.5 lb Special B 34 115 3.9%
1 lb American - Chocolate1 lb Chocolate 29 350 2.6%
1 lb American - Midnight Wheat Malt1 lb Midnight Wheat Malt 33 550 2.6%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 1.3%
38 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Bravo2 oz Bravo Hops Pellet 16.8 Boil 90 min 62.74 33.3%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Whirlpool 0 min 5.99 33.3%
2 oz Chinook2 oz Chinook Hops Pellet 13 Whirlpool 0 min 15.58 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
2.6 qt Infusion 145 °F 90 min
Starting Mash Thickness: 1.4 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 lb Coconut Flavor Mash 90 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1
Attenuation (custom):
80%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 807 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
153 20 151 200 177 320
Alkalinity:330
RA:208
pH:5.6

Mash&Kettle:

GYPS:5 EPS:6 CC:12 SBC:16
Mash Chemistry and Brewing Water Calculator
Author: steven&JE, Method: All Grain, Style: Russian Imperial Stout, ABV 7.31%, IBU 84.31, SRM 40, Fermentables: (Pilsner, Rye, Special B, Chocolate, Midnight Wheat Malt, Roasted Barley) Hops: (Bravo, East Kent Goldings, Chinook) Other: (Coconut)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2013-09-20 05:13 UTC
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