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Russian Imperial Stout

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Batch size

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

Mash information

  • 78 %
    Mash efficiency
  • 2 liter(s) / kg
    Liquor-to-grist ratio
  • 20.3 liter(s)
    Mash size
  • 30.5 liter(s)
    Total mash volume

Steps

Temp Time
62 C 60 min
76 C 10 min

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Fermentables

22.9 BLG
10.4% ABV
50.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 6.7 kg 66% 80 % 6
Grain Weyermann - Vienna Malt 1 kg 9.9% 81 % 8
Grain Jęczmień palony 0.2 kg 2% 55 % 1000
Grain Weyermann - Carafa 2 0.5 kg 4.9% 70 % 1100
Grain Special B Malt 0.3 kg 3% 65.2 % 290
Grain Karmelowy - z resztek 0.25 kg 2.5% 76 % 150
Grain Caraaroma - z resztek 1 kg 9.9% 78 % 400
Grain Karmelowy Pszeniczny Strzegom - z resztek 0.2 kg 2% 79 % 130
Sum 10.15 kg

Hops

71 IBU

Bitterness ratio 0.74 Bitter

Use for Name Amount Time Alpha acid
Boil Magnat 60 g 60 min 14 %
Boil Magnat 15 g 30 min 14 %
Boil Lubelski 30 g 15 min 4.2 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Dry 23 g fermentis

Notes

  • Słody palone dodać po pierwszym kroku.
    Oct 19, 2018, 4:47 PM

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