Imperial RUSSIAN stout for pastry 13.F - Imperial Stout

@Tintin - Nov. 21, 2020


Ingredients

Amount Name Type # %/IBU
Grain icon  6.00 kg Pale Malt, Maris Otter (8.0 EBC) Grain 1 77.4%
Grain icon  0.80 kg Caramel/Crystal Malt - 40L (50.0 EBC) Grain 2 10.3%
Grain icon  0.40 kg Candi Sugar, Clear (1.0 EBC) Sugar 3 5.2%
Grain icon  0.35 kg Chocolate Rye Malt (900.0 EBC) Grain 4 4.5%
Grain icon  0.10 kg Chocolate Malt (900.0 EBC) Grain 5 1.3%
Grain icon  0.10 kg Milk Sugar (Lactose) (0.0 EBC) Sugar 6 1.3%
Misc icon  3.0 g Salt - Mash 10.00 min Other 7 ---
Hop icon  50.0 g Magnum (14.00%) - Boil 60.00 min Hop 8 56.4 IBU
Hop icon  20.0 g Goldings, East Kent (5.00%) - Boil 10.00 min Hop 9 2.9 IBU
Yeast icon  Yeast T-58 SafBrew Specialty Ale - DCL/Fermentis Yeast 10 -

Mash detail

Name Description Step temperature Step time
Mash step Empatage (Temperature) Add 17.0 l of water. Heat to 71.8 c over 10 min 68.0 c 40 min
Mash step Mash step (Temperature) Heat to 72.0 c over 10 min 72.0 c 20 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 14.8 l of water at 78.0 c

Indicators

All grain - Batch size : 20.0 l

Est. original gravity: 1.090
1.075 1.115

Est. final gravity: 1.024
1.018 1.030

IBU: 59.3
50.0 90.0

Color: 71.4 EBC
59.1 78.8

ABV: 8.6%
8.00 12.00



%

Mash steps

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