Imperial Stout Recipe - TRES JACUS - Russian Imperial Stout

Recipe Info

Recipe Image

TRES JACUS - Russian Imperial Stout

by on
All Grain
33 Liter(s)
38 Liter(s)
90 min
65%
45o. - 15 min. 55o. - 30 min. 68o. - 60 min. 76o. - 10 min. Adicionar os maltes torrados nos últimos 10 minutos da brassagem (durante o mash out). Cevada torrada passar no coador em água a 74C e adicionar com os grãos torrados.

This recipe was cloned from TRES JACUS - SM American Pale Ale.

Fermentables

56% - Pilsen - UK
9
36
1
Mash
12% - CaraMunich II - DE
2
34
46
Mash
11% - Carafa II - DE
1.75
32
412
Mash
8% - Flaked Oats - US
1.25
37
1
Mash
3% - Black Malt - UK
0.5
28
500
Mash
3% - Roasted Barley - UK
0.5
29
430
Mash
6% - Brown Sugar - US
1
46
10
Late

Hops

Magnum
111.8899
Pellet
Boil
60 min(s)
12
75.6

Yeast

Fermentis Safale S-04
75%

Other Stuff

Cacau puro
0.25
kg
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

TRES JACUS - Russian Imperial Stout
Imperial Stout
  • 33.00 Gallons Liters Batch Size
  • 38.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.098 OG
  • 1.024 FG
  • 75.6 IBU (brewgr) Bitterness
  • 0.77 BG:GU
  • 81.2° SRM Color
  • 65% Efficiency
  • 9.4% ABV Alcohol
  • 344 per 12oz Calories
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