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Imperial Stout Álvaro

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 6 liters (ending kettle volume)
Pre Boil Size: 7.5 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 92%
Calories: 301 calories (Per 330ml)
Carbs: 29.9 g (Per 330ml)

Created: Monday April 6th 2020

Original Gravity:

1.097

Final Gravity:

1.023

ABV (standard):

9.7%

IBU (tinseth):

16.7

EBC (ebcmorey):

73.9

Mash pH

5.7

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2 kg	Simpsons - Finest Pale Ale Maris Otter2 kg Finest Pale Ale Maris Otter	37	5.44	70.9%
200 g	Simpsons - CaraMalt200 g CaraMalt	34	35.86	7.1%
200 g	Grain Millers - Flaked Oats200 g Flaked Oats	34.6	2.51	7.1%
150 g	Thomas Fawcett - Pale Crystal Malt150 g Pale Crystal Malt	34	59.88	5.3%
100 g	Simpsons - Red Rye Crystal100 g Red Rye Crystal	29.9	237.07	3.5%
60 g	Belgian - Chocolate60 g Chocolate - (late boil kettle addition)	30	905.81	2.1%
60 g	Castle Malting - Château Cafe60 g Château Cafe - (late boil kettle addition)	35	470.3	2.1%
50 g	United Kingdom - Roasted Barley50 g Roasted Barley - (late boil kettle addition)	29	1466.21	1.8%
2,820 g / 0.00 €

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	East Kent Goldings10 g East Kent Goldings Hops		Pellet	5	First Wort	0 min	16.73	100%
10 g / 0.00 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
10 g	East Kent Goldings (Pellet) 10 g East Kent Goldings (Pellet) Hops		16.73	100%
10 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 L	Macerado inicial	Infusion	68 °C	68 °C	60 min
2.5 L	Lavado	Sparge	68 °C	80 °C	20 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 49 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

AGUADOY - Sierra de Gredos

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

Notes

Maltas:

He hecho los cálculos para 5 litros en el fermentador. Aunque es posible que vayan más. Así que igual tienes que recalcular cantidades. Si lo haces no te fijes en porcentajes exactos. Síguelos a ojo.
Reparte a tu gusto las maltas oscuras (la cebada tostada no la subas), o déjalas como están. Lo que prefieras.

Macerado:
Macerar solo Maris Otter, avena y caramalt.
Cinco minutos antes del lavado echar con cuidado las maltas oscuras (chocolate, café y cebada tostada). De esta manera damos color, aroma y sabor sin que el agua se acidifique mucho. De todos modos el agua suele venir más alcalina, así que esta acidez ayudará a corregir el PH.

Hervido:
Echar el azúcar poco a poco a lo largo del hervido, removiendo bien para que se disuelva antes de que se caramelice en el fondo de la olla.

Lúpulos:
He tirado de Citra porque sé que es la que tienes. En estas cervezas se usa lúpulos ingleses y europeos más terrosos, herbales y florales (Northern Brewer, East Kent Goldings, Target, Mandarina Bavaria, etc).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-10-06 15:53 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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