Björk Eriks Imperial Stout 
All Grain Recipe
Submitted By: MattiasBjork (Shared)
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| Batch Size: 4.23 gal | Style: Russian Imperial Stout (12C) |
| Boil Size: 5.44 gal | Style Guide: BJCP 1999 |
| Color: 38.7 SRM | Equipment: Börjes utrustning |
| Bitterness: 73.4 IBUs | Boil Time: 60 min |
| Est OG: 1.090 (21.5° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.023 SG (5.8° P) | Fermentation: My Aging Profile |
| ABV: 8.9% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs 7.03 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 8.49 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
2 |
| 6.36 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
3 |
| 6.36 oz |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
| 6.37 oz |
Roasted Barley (300.0 SRM) |
Grain |
5 |
| 6.35 oz |
Rye, Flaked (Briess) (4.6 SRM) |
Grain |
6 |
| 6.32 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
7 |
| 1.13 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
8 |
| 0.56 oz |
Chinook [13.0%] - Boil 30 min |
Hops |
9 |
| 0.51 oz |
Centennial [10.0%] - Boil 15 min |
Hops |
10 |
| 0.51 oz |
Centennial [10.0%] - Boil 5 min |
Hops |
11 |
| 2.0 pkgs |
Nottingham Ale Yeast (White Labs #WLP039) |
Yeast |
12 |
Notes
149F 90 min mash.
64F ferment. Let rise after 48 hours.This Recipe Has Not Been Rated
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