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Imperial Stout 2010
A ProMash Recipe Report
BJCP Style and Style Guidelines
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13-F Stout, Russian Imperial Stout
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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11.00
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Wort Size (Gal):
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11.00
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Total Grain (Lbs):
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62.06
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Anticipated OG:
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1.141
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Plato:
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32.40
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Anticipated SRM:
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66.6
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Anticipated IBU:
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93.9
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Brewhouse Efficiency:
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67
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%
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Wort Boil Time:
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120
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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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15.71
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Gal
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Pre-Boil Gravity:
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1.099
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SG
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23.45 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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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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48.3
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30.00 lbs.
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Maris Otter
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Great Britain
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1.038
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3
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20.1
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12.50 lbs.
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Maris Otter
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Great Britain
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1.038
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3
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10.5
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6.50 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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4.0
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2.50 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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4.0
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2.50 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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3.6
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2.25 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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3.2
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2.00 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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3.2
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2.00 lbs.
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Turbinado Sugar
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Generic
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1.046
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0
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2.0
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1.25 lbs.
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Crystal 80L
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1.033
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80
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0.9
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0.56 lbs.
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Carafa III (dehusked)
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Germany
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1.030
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450
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Potential represented as SG per pound per gallon.
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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4.00 oz.
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Northern Brewer
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Pellet
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7.80
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52.8
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90 min
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2.00 oz.
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Chinook
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Pellet
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11.40
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38.6
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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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4.00
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2.5
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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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0.50 Unit(s)
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Whirlfloc
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Fining
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15 Min.(boil)
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DCL Yeast S-04 SafAle English Ale
Mash Type:
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Single Step
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Grain Lbs:
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60.06
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Water Qts:
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75.08
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Before Additional Infusions
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Water Gal:
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18.77
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.25
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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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Saccharification Rest:
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156
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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: 23.58 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
two mashes, equal parts of each grain type split between them.
1.5tbsp 5.2 added to each mash.
initially pitched 2 packets S-04. starter of wyeast 9093 created 3 days prior to brewing. stepped up 4 times and pitched on 2nd day after brewing.
collected 3gal total first runnings from both mashes, added 1# sucanat sugar and boiled for 2hrs before re-adding to main boil. cane sugar in recipe is actually organic sucanat sugar.
brew day photo journal
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Generated with ProMash Brewing Software |
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