PL | EN
#18 Russian Imperial Stout Bar...
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26.6Gravity BLG
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64IBU
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12.6 %ABV
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57.3SRM
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All GrainType
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Style
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Brewer
![](/uploads/qr-code/c99ca90a3c346ef8cc22e8bd4d01ed1e.png)
Batch size
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40 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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50.6 liter(s)Boil size
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10 %Boil loss
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24.4Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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71 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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43.2 liter(s)Mash size
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57.6 liter(s)Total mash volume
Steps
Temp | Time |
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68 C | 90 min |
72 C | 15 min |
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StatusBrewed
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FINISHED
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#40 RUSSIAN IMPERIAL STOUT BARREL AGED
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Fermentables
Type | Name | Amount | Yield | EBC |
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Liquid Extract | Bruntal Light | 1.7 kg 8.4% | 90 % | 10 |
Liquid Extract | Bruntal Pale Ale | 3.4 kg 16.8% | 90 % | 30 |
Grain | Pale Malt (2 Row) UK | 4 kg 19.8% | 80 % | 6 |
Grain | Weyermann - Munich II | 4 kg 19.8% | 80 % | 20 |
Grain | Pszeniczny | 2 kg 9.9% | 85 % | 4 |
Grain | Whisky Malt | 1 kg 5% | 82 % | 6 |
Grain | Słód kawowy | 0.8 kg 4% | 70 % | 500 |
Grain | Jęczmień palony | 0.8 kg 4% | 70 % | 740 |
Grain | Carafa III | 0.6 kg 3% | 72 % | 1052 |
Grain | Weyermann - Czekoladowy Żytni | 0.6 kg 3% | 73 % | 700 |
Grain | Weyermann - Czekoladowy Pszeniczny | 0.6 kg 3% | 73 % | 1150 |
Adjunct | Płatki jęczmienne | 0.7 kg 3.5% | 25 % | 0 |
Sum | 20.2 kg |
Hops
Bitterness ratio 0.57 Bitter
Use for | Name | Amount | Time | Alpha acid |
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Boil | Challenger | 50 g | 60 min | 7 % |
Boil | Warrior | 75 g | 60 min | 16.2 % |
Boil | Challenger | 30 g | 30 min | 7 % |
Boil | Warrior | 25 g | 30 min | 16.2 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Safale US-05 | Ale | Dry | 23 g | Fermentis |
Safale US-05 | Ale | Slant | 1000 ml | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
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Fining | Mech Irlandzki | 10 g | Boil | 10 min |
Flavor | Płatki średnio opiekane | 100 g | Secondary | 50 day(s) |
Flavor | Płatki lekko opiekane | 40 g | Secondary | 50 day(s) |
Notes
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Słody palone (Carafa III, Czekoladowe, Palone) dodajemy po negatywnej próbie jodowej na drugą przerwę, wcześniej poddając je "cold brewing" - mocząc w zimnej wodzie.
Płatki dębowe francuskie średnio opiekane macerowane przez kilka tygodni w Laphroaig 10YO.
Płatki dębowe lekko opiekane bezpośrednio na fermentacje cichą.
Sep 19, 2017, 11:23 PM