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Bakunyin's hammer_15 l

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Source: #blackmonty
Calories: 288 calories (Per 330ml)
Carbs: 23.8 g (Per 330ml)
URL: https://beerandbrewing.com/the-dementor-imperial-stout-recipe/

Created: Thursday April 2nd 2020

Original Gravity:

1.094

Final Gravity:

1.015

ABV (standard):

10.3%

IBU (tinseth):

81.5

SRM (morey):

44.9

Mash pH

5.7

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.60 kg	BE - Pale Ale3.6 kg Pale Ale	38	3.4	59.5%
0.30 kg	United Kingdom - Roasted Barley0.3 kg Roasted Barley	29	550	5%
0.10 kg	Gladfield - Dark Chocolate Malt0.1 kg Dark Chocolate Malt	32.7	488	1.7%
0.20 kg	Dingemans - Biscuit0.2 kg Biscuit	34.5	22	3.3%
0.20 kg	Viking - Red Ale Malt0.2 kg Red Ale Malt	35	27	3.3%
0.15 kg	American - Caramel / Crystal 120L0.15 kg Caramel / Crystal 120L	33	120	2.5%
0.80 kg	Viking - Vienna0.8 kg Vienna	37	3.6	13.2%
0.70 kg	Cane Sugar0.7 kg Cane Sugar - (late boil kettle addition)	46	0	11.6%
6.05 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Warrior30 g Warrior Hops	Pellet	16	Boil	60 min	71.17	42.9%
40 g	Mount Hood40 g Mount Hood Hops	Pellet	4.8	Boil	10 min	10.32	57.1%
70 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Warrior (Pellet) 30 g Warrior (Pellet) Hops	71.17	42.9%
40 g	Mount Hood (Pellet) 40 g Mount Hood (Pellet) Hops	10.32	57.1%
70 g / 0.00 €

Yeast

Mangrove Jack - New World Strong Ale M42

Amount:	1 Each	Cost:
Attenuation (avg):	79.5%	Flocculation:	High
Optimum Temp:	16 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 118 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 86 g Temp: 20 °C CO₂ Level: 2,40 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

Do a single infusion mash at 150°F (66°C) for 60 minutes. After sparging, boil for 60 minutes, following the hops schedule. Add the clarifying tablet and yeast nutrient (to ensure a healthy fermentation) at 15 minutes.

Cool the wort to 66°F (19°C), aerate it or add oxygen prior to pitching, and pitch the rehydrated yeast. (If you’re using liquid yeast, be sure to make an adequate yeast starter.)
Ferment at 66°F (19°C) (see Brewer’s Notes for more details). Be sure to use a blow-off tube!

Pitch the yeast and let the temperature rise to 68°F (20°C) and hold that over the first 3 days. Raise the fermentation temperature gradually to the low 70s Fahrenheit (20s Celsius) to help the yeast complete fermentation and reabsorb any diacetyl that was produced during fermentation.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-10-19 08:22 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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