Imperial Stout Recipe - RIS

Recipe Info

Recipe Image

RIS

by on
All Grain
25 Liter(s)
30 Liter(s)
90 min
65%
Imperial Biscotti Break type of Stout

Fermentables

59% - Maris Otter Pale - UK
8
38
3
Mash
4% - Beech Smoked Barley
0.5
38
3
Mash
7% - Wheat - UK
1
37
2
Mash
4% - Roasted Barley - US
0.5
25
300
Mash
2% - Chocolate Malt - US
0.3
34
350
Mash
1% - Chocolate Wheat Malt - DE
0.2
33
400
Mash
2% - Carafa III - DE
0.3
32
525
Mash
2% - Extra Dark Crystal 160L - UK
0.3
33
160
Mash
2% - Special B - BE
0.3
30
180
Mash
4% - Flaked Oats - US
0.5
37
1
Mash
4% - Flaked Wheat - US
0.5
35
2
Mash
2% - Maple Syrup - US
0.25
30
35
Late
7% - Brown Sugar - US
1
46
10
Late

Hops

Willamette
30
Pellet
FlameOut
0 min(s)
5.5
0.0
Target
100
Pellet
Boil
60 min(s)
9
50.3
Columbus
35
Pellet
Boil
60 min(s)
15
29.4

Yeast

Fermentis Safale US-05
81%

Other Stuff

Vanilla Bean
4
each
Secondary
Almond Extract
20
ml
Secondary
Cold Press-Coffee
200
ml
Secondary

Mash Steps

singel infusion
Direct Heat
68
90 min
Mash-Out
Direct Heat
76
15 min

Special Instructions

1.
Water adjustment
2.
Add oxygen

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

RIS
Imperial Stout
  • 25.00 Gallons Liters Batch Size
  • 30.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.116 OG
  • 1.022 FG
  • 79.7 IBU (tinseth) Bitterness
  • 0.69 BG:GU
  • 60.5° SRM Color
  • 65% Efficiency
  • 12.2% ABV Alcohol
  • 416 per 12oz Calories
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