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Imperial Stout
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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13-F Stout, Russian Imperial Stout
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Min OG:
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1.075
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Max OG:
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1.114
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Min IBU:
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50
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Max IBU:
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100
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Min Clr:
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30
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Max Clr:
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48
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.50
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Wort Size (Gal):
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11.50
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Total Grain (Lbs):
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45.00
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Anticipated OG:
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1.108
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Plato:
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25.41
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Anticipated SRM:
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53.5
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Anticipated IBU:
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80.2
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Brewhouse Efficiency:
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76
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%
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Wort Boil Time:
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90
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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14.84
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Gal
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Pre-Boil Gravity:
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1.083
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SG
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20.09 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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70.0
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31.50 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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11.1
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5.00 lbs.
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Brown Malt
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Great Britain
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1.032
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70
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4.4
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2.00 lbs.
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Biscuit Malt
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Great Britain
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1.035
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35
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4.4
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2.00 lbs.
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Victory Malt
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America
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1.034
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25
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3.3
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1.50 lbs.
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Chocolate Malt
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America
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1.029
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350
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2.2
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1.00 lbs.
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Black Patent Malt
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America
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1.028
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525
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2.2
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1.00 lbs.
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Crystal 60L
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America
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1.034
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60
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2.2
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1.00 lbs.
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Roasted Barley
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America
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1.028
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450
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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0.50 oz.
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Nugget
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Pellet
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12.50
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11.4
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90 min
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4.00 oz.
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Northern Brewer
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Pellet
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9.00
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65.8
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90 min
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2.00 oz.
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Fuggle
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Pellet
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4.50
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3.0
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10 min
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Amount
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Name
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Type
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Time
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0.00 Oz
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Irish Moss
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Fining
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20 Min.(boil)
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White Labs WLP001 California Ale
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Mash Type:
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Multi Step
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Grain Lbs:
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45.00
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Water Qts:
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30.00
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Before Additional Infusions
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Water Gal:
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7.50
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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0.67
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Before Additional Infusions
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Rest
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Temp
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Time
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Acid Rest:
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0
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0 Min
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Protein Rest:
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122
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30 Min
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Intermediate Rest:
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0
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0 Min
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Saccharification Rest:
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152
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60 Min
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Mash-out Rest:
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170
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0 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 11.10 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
grain bill was split into two separate mashes. the "low" mash was 21# of 2 row along with the brown, biscuit, and victory malts (total 30#). the "high" mash was the remaining 10.5# of 2 row and the chocolate, black patent, crystal, and roasted barley. the "low" batch was mashed at 152F, the "high" batch at 158F. The runnings from the "high" mash flowed into the "low" mash. sparge water was added to the "high" mash and it worked its way down into the "low" tun. about 14.75 gallons of wort at a gravity of 1.083 was collected. At this point the runnings from the "low" tun were still fairly high, so we gathered an additional 2 gallons of wort at a gravity of 1.050. The extra 2 gallons was boiled down until less than 0.5 gallon remained. we tried to take a gravity of this "magic elixir" and found that our hydrometer only went up to 1.170. At 120F, that works out to 1.180, so we know it was at least that. we took 1 quart of this and added it to the main wort at flameout. even with a 90 min boil on the wort we only boild off about 2 gallons, which yielded 12 gallons going into primary, with the remaining gallon donated to the beer gods...
brew day photo journal
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Generated with ProMash Brewing Software |
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