Randy's Imperial Stout

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Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: rogerj
Calories: 333 calories (Per 12oz)
Carbs: 35 g (Per 12oz)

Created Wednesday December 11th 2013

Original Gravity:

1.099

Final Gravity:

1.027

ABV (standard):

9.36%

IBU (tinseth):

63.49

SRM (morey):

Mash pH

n/a

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Brew Log History

Target 67°F
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz
Carbs: {{ stats.carbs | number:0 }}g / 12 oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	American - Pale 2-Row12 lb Pale 2-Row	37	1.8	60%
3 lb	American - Roasted Barley3 lb Roasted Barley	33	300	15%
2 lb	American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L	34	60	10%
2 lb	American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L	33	80	10%
1 lb	American - Chocolate1 lb Chocolate	29	350	5%
20 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Nugget1 oz Nugget Hops	Pellet	14	Boil	60 min	50.91	50%
1 oz	Fuggles1 oz Fuggles Hops	Pellet	4.5	Boil	30 min	12.58	50%

Show Summary View

Amount	Variety	Time	IBU	Bill %
1 oz	Nugget0.99999999771257 oz Nugget Hops	Start	50.91	50%
1 oz	Fuggles0.99999999771257 oz Fuggles Hops	Middle	12.58	50%
2 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
6.65 gal	Single step infusion mash	Infusion	153 °F	60 min
3.32 gal	Sparge no higher than 170 degrees	Sparge	170 °F	15 min
Starting Mash Thickness: 1.33 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Fining	Boil	5 min.

Yeast

White Labs - Irish Ale Yeast WLP004

Amount:	1
Attenuation (avg):	71.5%	Flocculation:	Med-High
Optimum Temp:	65 - 68 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	-

Yeast Pitch Rate and Starter Calculator

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
112	6	12	26	52	289
Mash Chemistry and Brewing Water Calculator

Notes

First attempt at this brew on 1/15/14. After mashing at -53 F for an hour, SG was 1.087 and wort tasted a bit tannic. We might mash at a lower temp next time OR mash for 45 minutes instead. We were able to draw out a lot of wort after sparge but we had to boil for 1 1/2 hours instead of 1 hour. We got an O.G. of 1.074 after boil. We pitched at 68 F.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-06-01 15:44 UTC

Other Brewers Who Brewed This Recipe:

Meat6895

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