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WILK - RUSSIAN IMPERIAL STOUT

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 28.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 38.8 liter(s)
    Mash size
  • 54.3 liter(s)
    Total mash volume

Steps

Temp Time
68 C 90 min
78 C 10 min

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Fermentables

31 BLG
15.5% ABV
87 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 6 kg 38.7% 80 % 5
Grain Strzegom Monachijski typ II 3.5 kg 22.6% 79 % 22
Grain Carafa III 1 kg 6.5% 70 % 1034
Grain Strzegom Czekoladowy 1200 1 kg 6.5% 68 % 1202
Grain Czekoladowy 1 kg 6.5% 60 % 788
Grain Casle Malting Whisky Nature 3 kg 19.4% 85 % 4
Sum 15.5 kg

Hops

72 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil Warrior 75 g 60 min 15.5 %
Boil Warrior 25 g 30 min 15.5 %
Boil Warrior 25 g 10 min 15.5 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale
Mangrove Jack's M42 New World Strong Ale Ale Dry 10 g Mangrove Jack's

Extras

Type Name Amount Use for Time
Flavor Płatki dębowe USA mocno palone 100 g Secondary 30 day(s)

Notes

  • 68°C – przerwa maltozowa przez 90 minut (uwaga: bez słodu Carafa Special III).
    78°C – wygrzew przez 10 minut (słód Carafa Special III wrzucamy już w czasie podnoszenia temperatury, wcześniej poddając go „cold brew”, czyli rozdrabniając i mocząc w zimnej wodze).

    Warzenie:

    Pierwsze 60 minut gotujemy bez chmielu.
    Apr 18, 2017, 2:54 PM

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