Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

Randy's Imperial Stout

333 calories 35 carbs
Beer Stats
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
1.099
1.027
9.36%
63.49
50
n/a
 
Brew Log History

Target 67°F
Ambient: {{ stats.ambient | number:0 }} °F

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

Readings: {{ readings.length | number }}
 
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%
 
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
 
864
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-06-01 15:44 UTC
Other Brewers Who Brewed This Recipe:
Meat6895
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 Buy Ingredients
https://www.brewersfriend.com/