Code:
Imperial Stout "Back in Black" - Russian Imperial Stout (13F)
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Batch Size 7,000 L
Boil Size 11,050 L
Boil Time 90,000 min
Efficiency 80%
OG 1,086 sg
FG 1,030 sg
ABV 8,0%
Bitterness 64,9 IBU (Tinseth)
Color 110,6 ebc (Morey)
Fermentables
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Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) Bel Grain 1,600 kg Yes No 80% 7,0 ebc
Invert Sugar Sugar 300,000 g No Yes 100% 0,0 ebc
Amber Malt Grain 250,000 g Yes No 75% 50,0 ebc
Brown Malt (British Chocolate) Grain 250,000 g Yes No 70% 150,0 ebc
Black (Patent) Malt Grain 125,000 g Yes No 55% 1.400,0 ebc
Chocolate Malt (BE) Grain 125,000 g Yes No 73% 900,0 ebc
Total grain: 2,650 kg
Hops
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Name Alpha Amount Use Time Form IBU
Magnum 10,4% 15,000 g Boil 60,000 min Pellet 38,3
Kent Goldings 5,1% 15,000 g Boil 30,000 min Pellet 14,4
Kent Goldings 5,1% 10,000 g Boil 20,000 min Pellet 7,6
Kent Goldings 5,1% 10,000 g Boil 10,000 min Pellet 4,5
Kent Goldings 5,1% 6,000 g Dry Hop 40.320,000 min Pellet 0,0
Kent Goldings 5,1% 6,000 g Dry Hop 30.240,000 min Pellet 0,0
Miscs
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Name Type Use Amount Time
Yeast Nutrient Other Boil 600,000 mg 10,000 min
Yeasts
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Name Type Form Amount Stage
Mangrove Jack's Workhorse Yeast Ale Dry 5,00 g Primary
Mash
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Name Type Amount Temp Target Time
Conversion Infusion 7,050 L 72,889 C 66,667 C 1 hr
Final Batch Sparge Infusion 6,361 L 83,327 C 74,000 C 15 min
Instructions
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0 - Add 1,600 kg Pale Malt (2 Row) Bel, 125,000 g Chocolate Malt (BE), 125,000
g Black (Patent) Malt, 250,000 g Brown Malt (British Chocolate), 250,000 g
Amber Malt to the mash tun.
1 - Bring 7,050 L water to 72,889 C, 5,424 L water to 84,938 C for upcoming
infusions.
2 - Add 7,050 L water at 72,889 C to mash to bring it to 66,667 C. Hold for
1,000 hr.
3 - Add 5,424 L water at 84,938 C to mash to bring it to 74,000 C. Hold for
15,000 min.
4 - Bring the wort to a boil and hold for 90,000 min.
5 - Put 15,000 g Magnum into boil for 1,000 hr.
6 - Put 15,000 g Kent Goldings into boil for 30,000 min.
7 - Put 10,000 g Kent Goldings into boil for 20,000 min.
8 - Put 500,000 mg Whirlfloc into boil for 10,000 min.
9 - Put 600,000 mg Yeast Nutrient into boil for 10,000 min.
10 - Put 10,000 g Kent Goldings into boil for 10,000 min.
11 - Stop boiling the wort.
12 - Add 200,000 g Invert Sugar, to the boil at knockout.
13 - You should have 6,324 L wort post-boil.
You anticipate losing 450,000 mL to trub and chiller loss.
The final volume in the primary is 5,874 L.
14 - Cool wort and pitch Mangrove Jack's Workhorse Yeast Ale yeast, to the
primary.
15 - Let ferment until FG is 1,019 sg.
16 - Transfer beer to secondary.
17 - Put 12,000 g Kent Goldings into fermenter for 1,000 hr.- My attenuation was much lower than expected, I used a yeast with which I had gotten 80% attenuation, but I only got 65%
- Bottle and condition for nine months, or taste one every month. I found thay after 9 months is mellow and tasty.
