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RUSSIAN IMPERIAL STOUT

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 34.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2 liter(s) / kg
    Liquor-to-grist ratio
  • 23.6 liter(s)
    Mash size
  • 35.4 liter(s)
    Total mash volume

Steps

Temp Time
67 C 90 min

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Fermentables

24.4 BLG
88.4 SRM
Type Name Amount Yield EBC
Grain Pale Ale 4 kg 33.9% --- % 7.5
Grain Monachijski 3 kg 25.4% 80 % 15
Grain Caraaroma 1 kg 8.5% 78 % 450
Grain Caramunich TYP 3 1 kg 8.5% --- % 160
Grain Carafa TYP 1 0.5 kg 4.2% --- % 1000
Grain Jęczmień palony 0.8 kg 6.8% 55 % 1000
Grain Płatki jęczmienne 0.5 kg 4.2% --- % 3
Grain Płatki owsiane 0.5 kg 4.2% 85 % 3
Grain Płatki pszeniczne 0.5 kg 4.2% 85 % 3
Sum 11.8 kg

Hops

103 IBU

Bitterness ratio 0.9 Very bitter

Use for Name Amount Time Alpha acid
Boil Marynka 150 g 60 min 10.5 %
Boil Lublin (Lubelski) 100 g 10 min 3.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 22 g Danstar

Extras

Type Name Amount Use for Time
Other Płatki dębowe mocno opiiekane 50 g Secondary 21 day(s)

Notes

  • Obie fermentacje w temp. 14-15 C. Fermentacja akurat na tych sucharach w Barley Wine zrobiły robotę. Płatki dębowe macerowane w whisky. Zobaczymy z czasem jak piwo się ułoży.
    Dec 8, 2016, 7:10 PM

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