Recipe: Tzar Hazar
Style: 13F. Russian Imperial Stout
| Target Volume [ltr (gal)]: 17.00 (4.49) |
Alcohol By Volume: 10.29% |
| Estimated Original Gravity[SG]: | 1.096 |
Estimated Final Gravity[SG]: | 1.019 |
| Estimated Attenuation: | 80.00% |
Estimated Mash Efficiency: | 75.00% |
| Bitterness [IBU]: 55.13 |
Colour [SRM(EBC)]: 73.05 (143.91) |
| Balance: 1.335 |
BU:GU ratio: 0.574 |
Mash schedule
| Name |
Type |
Temperature [C (F)] |
Time [Minutes] |
| Sacchrification |
infusion |
67.00 (152.60) |
60 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Ale Malt (Barrett Burston) |
1.082 |
85.42% |
6180.41 (13.63) |
82.87% |
| Barley Roasted Malt (Bairds) |
1.005 |
5.65% |
579.34 (1.28) |
7.77% |
| Chocolate Malt (Bairds) |
1.002 |
2.28% |
174.00 (0.38) |
2.33% |
| Crystal Malt Dark (Bairds) |
1.004 |
4.40% |
350.00 (0.77) |
4.69% |
| Crystal Malt Medium (Bairds) |
1.002 |
2.25% |
174.00 (0.38) |
2.33% |
Hops
Hop Utilisation Method: Tinseth
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Pride Of Ringwood |
8.50% |
53.40 |
96.86% |
70.00 (2.47) |
60.00 |
| East Kent Goldings |
4.75% |
1.55 |
2.80% |
10.00 (0.35) |
10.00 |
| East Kent Goldings |
4.75% |
0.18 |
0.33% |
10.00 (0.35) |
1.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Coopers Yeast |
Meduim |
80.00% |
16.00 (60.80) |
24.00 (75.20) |
Medium |
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