12C. Barleywine And Imperial Stout, Russian Imperial Stout All-grain
Stats
OG 1.127
FG 1.019
IBU 90
ABV 13.9 %
SRM 50
Specifics
Boil Volume 7 gallons
Batch Size 5.5 gallons
Yeast 85% AA
Style Comparison
Low High
OG 1.075 1.127 1.095+
FG 1.018 1.019 1.030+
IBU 50 90 90+
SRM 20 50 40
ABV 8 13.9 12+
Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
47.5 % 12.00 Belgian Two-row Pale 56.5 6.5
23.8 % 6.00 Belgian Wheat 29.0 2.0
2.0 % 0.50 Belgian Roasted Barley 1.9 52.3
4.0 % 1.00 Belgian Chocolate 3.7 90.5
4.0 % 1.00 British Crystal 135-165L 4.2 27.3
4.0 % 1.00 Belgian Carmel Pils 4.3 1.5
3.0 % 0.75 Belgian Special B 2.8 30.1
11.9 % 3.00 Belgian Candi Sugar Dark 24.5 150.0
25.25 127.0
Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
50.0 % 5.00 Willamette Pellet 5.5 27.5 60
25.0 % 2.50 Styrian Goldings Pellet 5.5 13.8 20
25.0 % 2.50 Styrian Goldings Pellet 5.5 13.8 5
10.00 90 IBU
Single infusion Batch sparge 148F for 70min
Thinking about using either Wyeast 3787 or 1762
Will either make a massive starter or pitch onto a cake
This recipe is loosely base on BP's dark soul of night. I added some Belgian twists and a few of my own. Let me know what you guys think of it.
Stats
OG 1.127
FG 1.019
IBU 90
ABV 13.9 %
SRM 50
Specifics
Boil Volume 7 gallons
Batch Size 5.5 gallons
Yeast 85% AA
Style Comparison
Low High
OG 1.075 1.127 1.095+
FG 1.018 1.019 1.030+
IBU 50 90 90+
SRM 20 50 40
ABV 8 13.9 12+
Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
47.5 % 12.00 Belgian Two-row Pale 56.5 6.5
23.8 % 6.00 Belgian Wheat 29.0 2.0
2.0 % 0.50 Belgian Roasted Barley 1.9 52.3
4.0 % 1.00 Belgian Chocolate 3.7 90.5
4.0 % 1.00 British Crystal 135-165L 4.2 27.3
4.0 % 1.00 Belgian Carmel Pils 4.3 1.5
3.0 % 0.75 Belgian Special B 2.8 30.1
11.9 % 3.00 Belgian Candi Sugar Dark 24.5 150.0
25.25 127.0
Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
50.0 % 5.00 Willamette Pellet 5.5 27.5 60
25.0 % 2.50 Styrian Goldings Pellet 5.5 13.8 20
25.0 % 2.50 Styrian Goldings Pellet 5.5 13.8 5
10.00 90 IBU
Single infusion Batch sparge 148F for 70min
Thinking about using either Wyeast 3787 or 1762
Will either make a massive starter or pitch onto a cake
This recipe is loosely base on BP's dark soul of night. I added some Belgian twists and a few of my own. Let me know what you guys think of it.