Recipe: 1850 Imperial Brown Stout
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 |