Hey everyone. I am working on a Russian Imperial Stout I would like to brew sometime next month. I plan on adding some coffee at flame out and using some bourbon chips and vanilla in the secondary.
Like I said this is a work in progress so I am looking for any and all input.
Cheers!!
Recipe: CromBrew Noir Russian Imperial Stout
Style: 13F-Stout-Imperial Stout
Recipe Overview
Wort Volume Before Boil: 7.00 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.00 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.00 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.091 SG
Expected OG: 1.114 SG
Expected FG: 1.024 SG
Expected ABV: 12.2 %
Expected ABW: 9.5 %
Expected IBU (using Tinseth): 67.9
Expected Color: 73.8 SRM
Apparent Attenuation: 77.0 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Rahr 2-Row Pale Malt 18lb 0oz (69.9 %) In Mash/Steeped
Simpsons Roasted Barley 2lb 0oz (7.8 %) In Mash/Steeped
Briess Caramel 60L 1lb 8oz (5.8 %) In Mash/Steeped
US Flaked Barley 1lb 0oz (3.9 %) In Mash/Steeped
UK Chocolate Malt 1lb 0oz (3.9 %) In Mash/Steeped
US Flaked Oats 8.00 oz (1.9 %) In Mash/Steeped
Belgian Special B 8.00 oz (1.9 %) In Mash/Steeped
Simpsons Black Malt 4.00 oz (1.0 %) In Mash/Steeped
Extract - Briess Golden Light DME 1lb 0oz (3.9 %) Start Of Boil
Hops
US Magnum (14.5 % alpha) 2.50 oz Loose Whole Hops used All Of Boil
Other Ingredients
Coffee, Ground 6.00 oz used In Mash
Vanilla Beans 1.00 oz used In Mash
Yeast: White Labs WLP039-Nottingham Ale Yeast
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out
Step: Rest at 154 degF for 60 mins
Step: Raise to and Mash out at 171 degF for 10 mins
Like I said this is a work in progress so I am looking for any and all input.
Cheers!!
Recipe: CromBrew Noir Russian Imperial Stout
Style: 13F-Stout-Imperial Stout
Recipe Overview
Wort Volume Before Boil: 7.00 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.00 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.00 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.091 SG
Expected OG: 1.114 SG
Expected FG: 1.024 SG
Expected ABV: 12.2 %
Expected ABW: 9.5 %
Expected IBU (using Tinseth): 67.9
Expected Color: 73.8 SRM
Apparent Attenuation: 77.0 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
Rahr 2-Row Pale Malt 18lb 0oz (69.9 %) In Mash/Steeped
Simpsons Roasted Barley 2lb 0oz (7.8 %) In Mash/Steeped
Briess Caramel 60L 1lb 8oz (5.8 %) In Mash/Steeped
US Flaked Barley 1lb 0oz (3.9 %) In Mash/Steeped
UK Chocolate Malt 1lb 0oz (3.9 %) In Mash/Steeped
US Flaked Oats 8.00 oz (1.9 %) In Mash/Steeped
Belgian Special B 8.00 oz (1.9 %) In Mash/Steeped
Simpsons Black Malt 4.00 oz (1.0 %) In Mash/Steeped
Extract - Briess Golden Light DME 1lb 0oz (3.9 %) Start Of Boil
Hops
US Magnum (14.5 % alpha) 2.50 oz Loose Whole Hops used All Of Boil
Other Ingredients
Coffee, Ground 6.00 oz used In Mash
Vanilla Beans 1.00 oz used In Mash
Yeast: White Labs WLP039-Nottingham Ale Yeast
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F) w/Mash-Out
Step: Rest at 154 degF for 60 mins
Step: Raise to and Mash out at 171 degF for 10 mins