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Pousse par la bédaine

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 18.5 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.095 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 324 calories (Per 330ml)
Carbs: 33 g (Per 330ml)

Created: Wednesday March 4th 2020

Original Gravity:

1.104

Final Gravity:

1.026

ABV (standard):

10.2%

IBU (tinseth):

41.8

SRM (morey):

41.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	American - Pilsner4 kg Pilsner	37	1.8	43%
2 kg	Finland - Vienna Malt2 kg Vienna Malt	36	3	21.5%
2 kg	Munich - Light 10L2 kg Munich - Light 10L	33	10	21.5%
0.30 kg	American - Victory0.3 kg Victory	34	28	3.2%
0.25 kg	American - Roasted Barley0.25 kg Roasted Barley	33	300	2.7%
0.19 kg	Flaked Barley0.19 kg Flaked Barley	32	2.2	2%
0.19 kg	German - Carafa II0.19 kg Carafa II	32	425	2%
0.19 kg	Finland - Chocolate Malt0.19 kg Chocolate Malt	31	338	2%
0.19 kg	Belgian - Special B0.19 kg Special B	34	115	2%
9.31 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
60 g	East Kent Goldings60 g East Kent Goldings Hops	Pellet	5	Boil	40 min	24.06	69%
27 g	Perle27 g Perle Hops	Pellet	8.2	Boil	40 min	17.75	31%
87 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
60 g	East Kent Goldings (Pellet) 60 g East Kent Goldings (Pellet) Hops	24.06	69%
27 g	Perle (Pellet) 27 g Perle (Pellet) Hops	17.75	31%
87 g / $ 0.00

Mash Guidelines

Amount	Description	Start Temp	Target Temp	Time
28.5 L		66 °C	--	20 min
		70 °C	--	40 min
		72 °C	--	20 min
	mashout	75 °C	--	10 min
	boil	100 °C	--	90 min
Starting Mash Thickness: 3 L/kg

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	3 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 160 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

8 mars 2020

No sparge (partigyle technic) grain father trop plein = next batch ; 23 litres et sparge 5.5 litres

Ajout @ 10 minutes :
10g de café mélange des fêtes de la petite brulerie(choco noir- cerise-muscade)

Ajout @ 5 minutes :
35g de raisin sec haché

OG 1.088

17 mars 2020
transvide : gravité à 1.026

10 litres dans fut de chêne (neuf)
ajout
15g de cacao
4g de grain de café
40g de figues hachées
dans la vodka pour stériliser
embouteillage le 6 mai 2021 - ajout de 53g dextrose dans 1/2 tasse d'eau = total de 14 x 341 ml embouteillé = 4.7 litres! surement trop de dextrose...a suivre

la balance dans le fermentor
20g de raisin sec
25g de datte

24 avril
FG : 1.018
embouteille la balance
30 g de dextrose dans 1\2 tasse d'eau

9 x 351ml = 3.07L
1 x 500ml = 500ml

TOTAL 3.57 LITRES

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-05-06 23:05 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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