Style: 13F. Russian Imperial Stout
Description:
From BYO Magazine - Jan-Feb 2009
Target FG - 1.019
Precursor to Russian Imperial Stout
Mash @ 70C for 120 mins at 1.32qt/lb
Half of the black malt is added in the boil
Ferment at 18C
As an option add Brett and bulk age on brett for 6-8months then bottle.
| Target Volume [ltr (gal)]: 23.00 (6.08) |
Alcohol By Volume: 12.29% |
| Estimated Original Gravity[SG]: | 1.117 |
Estimated Final Gravity[SG]: | 1.025 |
| Estimated Attenuation: | 78.65% |
Estimated Mash Efficiency: | 75.00% |
| Bitterness [IBU]: 84.27 |
Colour [SRM(EBC)]: 50.62 (99.71) |
| Balance: 1.628 |
BU:GU ratio: 0.723 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Protein |
infusion |
52.00 (125.60) |
5 |
| Sacchrification |
direct |
70.00 (158.00) |
120 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Ale Malt (Barrett Burston) |
1.070 |
60.27% |
7165.61 (15.80) |
62.65% |
| Amber Malt |
1.011 |
9.05% |
1102.40 (2.43) |
9.64% |
| Black (Patent) Malt |
1.003 |
2.42% |
413.40 (0.91) |
3.61% |
| Brown Malt |
1.014 |
12.41% |
1653.60 (3.65) |
14.46% |
| Piloncilo sugar |
1.018 |
15.85% |
1102.40 (2.43) |
9.64% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Challenger |
7.00% |
58.00 |
68.82% |
137.80 (4.86) |
120.00 |
| East Kent Goldings |
4.50% |
26.27 |
31.18% |
137.80 (4.86) |
30.00 |
| East Kent Goldings |
4.50% |
0.00 |
0.00% |
23.08 (0.81) |
Dry Hopped |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| London Ale - Wyeast 1028 |
Medium-Low |
75.00% |
15.00 (59.00) |
22.00 (71.60) |
10%ABV |
