RIS #1 13.F - Imperial Stout

@Meisterman - June 14, 2012


Ingredients

Amount Name Type # %/IBU
Grain icon  2.00 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 58.8%
Grain icon  0.50 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 2 14.7%
Grain icon  0.50 kg Candi Sugar, Dark (541.8 EBC) Sugar 3 14.7%
Grain icon  0.40 kg Chocolate Malt (689.5 EBC) Grain 4 11.8%
Hop icon  15.0 g Chinook (13.00%) - Boil 30.0 min Hop 5 25.0 IBU
Hop icon  15.0 g Willamette (5.50%) - Boil 15.0 min Hop 6 6.8 IBU
Yeast icon  Yeast 1056 American Ale - Wyeast Labs Yeast 7 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 8.5 l of water. Heat to 72.1 c over 10 min 65.0 c 60 min
Mash step Mash out (Temperature) Heat to 77.0 c over 10 min 77.0 c 5 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 10.8 l of water at 78.0 c

Indicators

All grain - Batch size : 13.0 l

Est. original gravity: 1.057
1.075 1.115

Est. final gravity: 1.014
1.018 1.030

IBU: 31.8
50.0 90.0

Color: 111.4 EBC
59.1 78.8

ABV: 5.6%
8.00 12.00



%

Mash steps

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