Imperial RUSSIAN stout for pastry - Imperial Stout

Type : All grain Batch size : 20.0 l Boil size : 23.3 l

Created date : Nov. 21, 2020 Created by : Tintin Efficiency : 75.0%

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Estimated beer profile Pre-boil gravity: 1.089 Original gravity: 1.104 Final gravity: 1.028 Color: 73.5 EBC ABV: 9.9% Bitterness: 65.4 IBU

Real profile Batch size: ....................... Pre-boil gravity: .................... Original gravity: .................... Final gravity: .................... ABV: ....................

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Ingredients

Amount	Name	Type	#	%/IBU
7.00 kg	Pale Malt, Maris Otter (8.0 EBC)	Grain	1	78.2%
0.80 kg	Caramel/Crystal Malt - 40L (50.0 EBC)	Grain	2	8.9%
0.40 kg	Candi Sugar, Clear (1.0 EBC)	Sugar	3	4.5%
0.35 kg	Chocolate Rye Malt (900.0 EBC)	Grain	4	3.9%
0.30 kg	Biscuit Malt (45.3 EBC)	Grain	5	3.4%
0.10 kg	Chocolate Malt (900.0 EBC)	Grain	6	1.1%
3.0 g	Salt - Mash 10.0 min	Other	7	---
50.0 g	Magnum (14.00%) - Boil 60.0 min	Hop	8	54.9 IBU
15.0 g	Cascade (5.50%) - Boil 30.0 min	Hop	9	5.0 IBU
15.0 g	Nugget (13.00%) - Boil 10.0 min	Hop	10	5.5 IBU
Yeast	T-58 SafBrew Specialty Ale - DCL/Fermentis	Yeast	11	-

Mash detail

Name	Description	Step temperature	Step time
Empatage (Temperature)	Add 20.0 l of water. Heat to 71.2 c over 10 min	68.0 c	40 min
Mash step (Temperature)	Heat to 72.0 c over 10 min	72.0 c	20 min
Filtering
Fly sparge	Fly sparge with 13.1 l of water at 78.0 c