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Tarry RIS

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 180 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 21.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.4 liter(s) / kg
    Liquor-to-grist ratio
  • 28.1 liter(s)
    Mash size
  • 39.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 90 min

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Fermentables

27.9 BLG
13.4% ABV
54.2 SRM
Type Name Amount Yield EBC
Grain Château Pale Ale Malt 5 kg 42.7% --- % 8
Grain Château Munich 3.5 kg 29.9% --- % 25
Grain Roasted Barley 0.6 kg 5.1% --- % 1150
Grain Château Cara Gold 0.5 kg 4.3% --- % 120
Grain Château Café 0.5 kg 4.3% --- % 250
Grain Château Chocolat 0.4 kg 3.4% --- % 900
Grain Wheat, Torrified 0.4 kg 3.4% 79 % 4
Grain Barley, Flaked 0.4 kg 3.4% 70 % 4
Grain Oats, Flaked 0.4 kg 3.4% 80 % 2
Sum 11.7 kg

Hops

59 IBU

Bitterness ratio 0.5 Bitter

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 40 g 160 min 3.6 %
Boil Styrian Golding 60 g 160 min 3.5 %
Boil Mosaic 40 g 50 min 10.6 %
Aroma (end of boil) Mosaic 30 g 10 min 10.6 %
Aroma (end of boil) Cascade 40 g 10 min 5.6 %
Dry Hop Mosaic 20 g 7 day(s) 10.8 %
Dry Hop Cascade 35 g 7 day(s) 5.6 %

Yeasts

Name Type Form Amount Laboratory
Windsor Ale Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Other yeast nutrient 3 g Boil 10 min

Notes

  • Based on the original recipe: https://www.wiki.piwo.org/Russian_Imperial_Stout,_Jacek_Michna_(szop007)
    Aug 12, 2018, 6:14 PM

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