Recipe: Tzar Hazar
Style: 13F. Russian Imperial StoutDescription:
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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
Color [SRM(EBC)]: 73.05 (143.91)
BU:GU ratio: 0.574
Balance: 1.335
Balance <1 sweeter malty beer, >1 more bitter beer, =1 balanced beer.
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Fermentables:Weight [gms(lbs)] Type Gravity [SG] Weight %
6180.41 (13.63) Ale Malt (Barrett Burston) 1.082 82.87%
579.34 (1.28) Barley Roasted Malt (Bairds) 1.005 7.77%
174.00 (0.38) Chocolate Malt (Bairds) 1.002 2.33%
350.00 (0.77) Crystal Malt Dark (Bairds) 1.004 4.69%
174.00 (0.38) Crystal Malt Medium (Bairds) 1.002 2.33%
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Hops:Hop Utilisation Method: Tinseth
Weight [gms(lbs)] Type AA% IBU IBU% Time[Mins]
70.00 (2.47) Pride Of Ringwood 8.50% 53.40 96.86% 60.00
10.00 (0.35) East Kent Goldings 4.75% 1.55 2.80% 10.00
10.00 (0.35) East Kent Goldings 4.75% 0.18 0.33% 1.00
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Yeast:Type Atten % Min temp [C(F)] Max temp [C(F)]
Coopers Yeast 80.00% 16.00 (60.80) 24.00 (75.20)
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Mash schedule:Name Type Temperature [C(F)] Time [Mins]
Sacchrification Infusion 67.00 (152.60) 60
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