Caviar Stout Beer Recipe | All Grain Russian Imperial Stout | Brewer's Friend
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Caviar Stout

255 calories 27.1 g 330 ml
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 35% (brew house)
Calories: 255 calories (Per 330ml)
Carbs: 27.1 g (Per 330ml)
Created: Friday January 25th 2019
1.082
1.022
7.9%
134.5
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg United Kingdom - Maris Otter Pale10 kg Maris Otter Pale 38 3.75 77.2%
0.20 kg United Kingdom - Chocolate0.2 kg Chocolate - (late boil kettle addition) 34 425 1.5%
0.50 kg German - CaraAroma0.5 kg CaraAroma 34 130 3.9%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley - (late boil kettle addition) 29 550 2.3%
0.30 kg German - Smoked Malt0.3 kg Smoked Malt 37 3 2.3%
0.20 kg Belgian - Special B0.2 kg Special B 34 115 1.5%
0.20 kg German - Carafa II0.2 kg Carafa II - (late boil kettle addition) 32 425 1.5%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 3.9%
0.75 kg Brown Sugar0.75 kg Brown Sugar 45 15 5.8%
12.95 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Galena80 g Galena Hops Pellet 15 Boil 60 min 134.45 100%
80 g / £ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
16 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
White Labs - Cream Ale Yeast Blend WLP080
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Central Oxford Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

2l starters made from both yeasts

200g of caviar a

add 500g of lactose sugar at end of fermentation (or to taste)

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  • Public: Yup, Shared
  • Last Updated: 2019-02-22 21:33 UTC
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