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Imperial Rye Stout

318 calories 34.2 g 330 ml
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 13 liters (ending kettle volume)
Pre Boil Size: 18 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 62% (ending kettle)
Calories: 318 calories (Per 330ml)
Carbs: 34.2 g (Per 330ml)
Created Thursday March 5th 2020
1.102
1.028
9.6%
57.1
50.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg Belgian - Pale Ale3.7 kg Pale Ale 38 3.4 53.2%
1.30 kg Belgian - Pilsner1.3 kg Pilsner 37 1.6 18.7%
0.75 kg German - Chocolate Rye0.75 kg Chocolate Rye 31 240 10.8%
0.25 kg German - Carafa III0.25 kg Carafa III 32 535 3.6%
0.70 kg German - Rye0.7 kg Rye 38 3.5 10.1%
0.25 kg German - Melanoidin0.25 kg Melanoidin 37 25 3.6%
6.95 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Warrior20 g Warrior Hops Pellet 14 First Wort 0 min 53.08 50%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 10 min 4.01 50%
40 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
24.3 L Simple infusion mash, very sticky.... Infusion 64 °C 60 min
4 L Simple sparge Sparge 55 °C --
Starting Mash Thickness: 3.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 59.2 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Fikkersdries Gelderland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Added 2 vanilla pods to 220 ml Jack Daniels bourbon. After 10 days added 28 gram of boiled french oak chips. Let this rest for a week. Then added to the beer, and bottled 1 week after. Spent a month in Primary in total. Primed with 5 g / l of table sugar and champagne yeast.

Bottled on 29-1-2020

This tasted like an oak tree for the first 6 months. Now it's nice, a bit viscous, malty and a boatload of espresso.

Next time ditch the melanoidin and use special B/dark crystal instead. Also use about half of the oak.


Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-09-18 15:38 UTC
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