#10 Russian Imperial Stout 
(1 ratings)
All Grain Recipe
Submitted By: sepu (Shared)
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| Brewer: Joël | |
| Batch Size: 5.28 gal | Style: Imperial Stout (20C) |
| Boil Size: 6.44 gal | Style Guide: BJCP 2015 |
| Color: 76.0 SRM | Equipment: Braumeister - 20 Litre |
| Bitterness: 85.6 IBUs | Boil Time: 80 min |
| Est OG: 1.100 (23.7° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.026 SG (6.6° P) | Fermentation: Ale, Single Stage |
| ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.64 gal |
Lausanne water report 2018 |
Water |
1 |
| 6.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 1.80 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 1.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 7.05 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
5 |
| 15 lbs 13.87 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
6 |
| 1 lbs 4.03 oz |
Chocolate Malt (Simpsons) (600.8 SRM) |
Grain |
7 |
| 1 lbs 3.95 oz |
Carafa Special III (Weyermann) (470.0 SRM) |
Grain |
8 |
| 15.02 oz |
Brown Malt (Simpsons) (261.4 SRM) |
Grain |
9 |
| 11.25 oz |
Crystal, Medium (Simpsons) (90.6 SRM) |
Grain |
10 |
| 7.50 oz |
Caraamber (30.0 SRM) |
Grain |
11 |
| 1.19 oz |
Chinook [11.0%] - Boil 60 min |
Hops |
12 |
| 0.99 oz |
Simcoe [12.0%] - Boil 30 min |
Hops |
13 |
| 0.88 oz |
Columbus (Tomahawk) [8.0%] - Boil 30 min |
Hops |
14 |
| 1.06 tsp |
Yeast Nutrient (Boil 19 min) |
Misc |
15 |
| 0.99 oz |
Simcoe [12.0%] - Boil 15 min |
Hops |
16 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
17 |
| 4.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
18 |
| 1.00 oz |
American Oak Cubes, Medium-Heavy Toast (Secondary 7 days) |
Misc |
19 |
Notes
Double mash :
Split grain and make two 60 min mash at 67°C
First Mash density: 1044
Wort aeration: 20 minutes with pump and stainless stone.
Starter: nop
31 jan: transfer and yeast cake collect for future yeast harvesting.
31 jan: Oak chips put in secondary
After 2−3 weeks in the primary, rack the beer off the yeast cake into a secondary fermentor for an extended conditioning period of 2−4 months. Purge the fermentor with CO2 if possible, and keep it in a dark area that has consistent temperatures in the low 60s Fahrenheit (mid teens Celsius).
Keep and wash the yeast cake for bottling day: add a little yeast to the bottling bucket to help re-fermentation process.
Bottled the 21.02 with 4.2g/L => 1.4-1.5/0.33 L and 3.15-3.45/0.75 L
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by sepu