#10 Russian Imperial Stout (1 ratings)

All Grain Recipe

Submitted By: sepu (Shared)
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Brewer: Joël
Batch Size: 5.28 galStyle: Imperial Stout (20C)
Boil Size: 6.44 galStyle Guide: BJCP 2015
Color: 76.0 SRMEquipment: Braumeister - 20 Litre
Bitterness: 85.6 IBUsBoil 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

Ratings

by sepu

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