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Imperial Stout

A ProMash Recipe Report



BJCP Style and Style Guidelines
13-F Stout, Russian Imperial Stout

Min OG: 1.075 Max OG: 1.114   
Min IBU: 50 Max IBU: 100   
Min Clr: 30 Max Clr: 48  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 11.50 Wort Size (Gal): 11.50
Total Grain (Lbs): 45.00      
Anticipated OG: 1.108 Plato: 25.41
Anticipated SRM: 53.5        
Anticipated IBU: 80.2      
Brewhouse Efficiency: 76  %   
Wort Boil Time: 90  Minutes   


Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 14.84  Gal   
Pre-Boil Gravity: 1.083  SG 20.09 Plato


Formulas Used
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 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
70.0 31.50 lbs.  Pale Malt(2-row) Great Britain 1.038 3
11.1 5.00 lbs.  Brown Malt Great Britain 1.032 70
4.4 2.00 lbs.  Biscuit Malt Great Britain 1.035 35
4.4 2.00 lbs.  Victory Malt America 1.034 25
3.3 1.50 lbs.  Chocolate Malt America 1.029 350
2.2 1.00 lbs.  Black Patent Malt America 1.028 525
2.2 1.00 lbs.  Crystal 60L America 1.034 60
2.2 1.00 lbs.  Roasted Barley America 1.028 450

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
0.50 oz.  Nugget Pellet 12.50 11.4 90 min
4.00 oz.  Northern Brewer Pellet 9.00 65.8 90 min
2.00 oz.  Fuggle Pellet 4.50 3.0 10 min


Extras
Amount Name Type Time
0.00 Oz  Irish Moss Fining 20 Min.(boil)


Yeast
White Labs WLP001 California Ale


Mash Schedule
Mash Type: Multi Step   
Grain Lbs: 45.00   
Water Qts: 30.00 Before Additional Infusions
Water Gal: 7.50 Before Additional Infusions
Qts Water Per Lbs Grain: 0.67 Before Additional Infusions

Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 122 30 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 152 60 Min
Mash-out Rest: 170 0 Min
Sparge: 170 0 Min

Total Mash Volume Gal: 11.10 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
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...

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Last Modified: Sunday, 20-Sep-2009 10:35:15 MST