Recipe: 1850 Imperial Brown Stout
Style: 13F. Russian Imperial StoutDescription:
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.
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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
Color [SRM(EBC)]: 50.62 (99.71)
BU:GU ratio: 0.723
Balance: 1.628
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
7165.61 (15.80) Ale Malt (Barrett Burston) 1.070 62.65%
1102.40 (2.43) Amber Malt 1.011 9.64%
413.40 (0.91) Black (Patent) Malt 1.003 3.61%
1653.60 (3.65) Brown Malt 1.014 14.46%
1102.40 (2.43) Piloncilo sugar 1.018 9.64%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
137.80 (4.86) Challenger 7.00% 58.00 68.82% 120.00
137.80 (4.86) East Kent Goldings 4.50% 26.27 31.18% 30.00
23.08 (0.81) East Kent Goldings 4.50% 0.00 0.00%Dry Hopped
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
London Ale - Wyeast 1028 75.00% 15.00 (59.00) 22.00 (71.60)
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Protein Infusion 52.00 (125.60) 5
Sacchrification Direct 70.00 (158.00) 120
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