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#7 Russian Imperial Stout

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Batch size

  • 11.5 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 1 %/h
    Evaporation rate
  • 14.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 21.8
    Pre-boil gravity BLG
  • 15 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 60 %
    Mash efficiency
  • 2 liter(s) / kg
    Liquor-to-grist ratio
  • 14.5 liter(s)
    Mash size
  • 21.8 liter(s)
    Total mash volume

Steps

Temp Time
66 C 90 min
78 C 1 min

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Fermentables

23.8 BLG
79.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.3 kg 45.5% 80 % 3
Grain Strzegom Monachijski typ I 1.5 kg 20.7% 79 % 16
Grain Chocolate Malt (UK) 0.5 kg 6.9% 73 % 887
Grain Wheat, Flaked 0.4 kg 5.5% 77 % 4
Grain Barley, Flaked 0.4 kg 5.5% 70 % 4
Grain Oats, Flaked 0.4 kg 5.5% 80 % 2
Grain Caraaroma 0.3 kg 4.1% 78 % 400
Grain Fawcett - Pale Chocolate 0.3 kg 4.1% 71 % 600
Grain Coffie Malt - Castle Malting 0.15 kg 2.1% 74 % 500
Sum 7.25 kg

Hops

95 IBU

Bitterness ratio 0.86 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 50 g 60 min 13.5 %
Boil Marynka 10 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale Ale Slant 150 ml Wyeast Labs

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