RIP Stout
Russian Imperial Stout

 

Type: Partial Mash

 Date: 03/01/2009

Batch Size: 5.00 gal

 Brewer: Larry
Boil Size: 6.00 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 33.0 Brewhouse Efficiency: 90.70
Taste Notes: '09 IN. Brewer's Cup entry 34
 

Ingredients

Amount Item Type % or IBU
1 lbs Dark Dry Extract (17.5 SRM) Dry Extract 6.36 %
6 lbs 9.6 oz Pale Liquid Extract (8.0 SRM) Extract 41.98 %
3 lbs 10.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 23.09 %
1 lbs 11.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 10.75 %
14.6 oz Roasted Barley (300.0 SRM) Grain 5.79 %
14.1 oz Chocolate Malt (350.0 SRM) Grain 5.60 %
12.2 oz Black (Patent) Malt (500.0 SRM) Grain 4.83 %
4.0 oz Barley, Flaked (1.7 SRM) Grain 1.59 %
0.50 oz Galena [13.00 %] (90 min) Hops 15.9 IBU
0.75 oz Chinook [13.00 %] (75 min) Hops 23.3 IBU
1.00 oz Chinook [13.00 %] (Dry Hop 21 days) Hops -
1.10 oz Williamette [5.50 %] (30 min) Hops 10.7 IBU
0.75 oz Goldings, East Kent [5.00 %] (15 min) Hops 4.3 IBU
0.50 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 1893 ml] [Cultured] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.104 SG

 Measured Original Gravity: 1.104 SG
Est Final Gravity: 1.026 SG Measured Final Gravity: 1.040 SG
Estimated Alcohol by Vol: 10.24 % Actual Alcohol by Vol: 8.41 %
Bitterness: 54.2 IBU Calories: 501 cal/pint
Est Color: 63.1 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Full Body Total Grain Weight: 8.12 lb
Sparge Water: 3.67 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 140.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Single Infusion, Full Body
Step Time Name Description Step Temp
45 min Mash In Add 10.15 qt of water at 171.7 F 158.0 F
10 min Mash Out Add 4.06 qt of water at 198.9 F 168.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.2 oz Carbonation Used: -
Keg/Bottling Temperature: 50.0 F Age for: 168.0 days
Storage Temperature: 52.0 F  
 

Notes
Sparged 3 gal @175F collected 5 gal 1.038 @125F (1.050)
Used Yeast from Oliver's Oatmeal primary
Transfered to secomdary 1.040 3/8/09
Botttled 4/5/09

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