Imperial Stout Recipe - Kefka Russian Imperial Stout

Recipe Info

Recipe Image

Kefka Russian Imperial Stout

by on
All Grain + Extract
12 Liter(s)
19 Liter(s)
180 min
75%
Actual Wyeast 1056 as first fermentation, add high gravity yeast after one week. Add 30g ground coffee (vietnamese) and x2 vanilla to primary after fermentation is done (~ 4 weeks) let it set for 2 weeks. Add honey (~250g) in keg.

Fermentables

61% - Pale Ale - CA
4
37
3
Mash
8% - Chocolate Malt - US
0.54
34
350
Mash
8% - Roasted Barley - UK
0.54
29
550
Mash
5% - Caramel/Crystal 60 - US
0.33
36
60
Mash
2% - Black Malt - UK
0.1
28
500
Mash
8% - Dry Malt Extract - Light - US
0.545
44
8
Extract
3% - Belgian Dark Candi Sugar - BE
0.2
36
275
Late
5% - Flaked Barley - US
0.3
32
2
Mash

Hops

Magnum
35
Pellet
Boil
120 min(s)
12
47.5

Yeast

Wyeast American Ale 1056
75%
White Labs Super High Gravity WLP099
76%

Other Stuff

No other stuff in this recipe

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

Kefka Russian Imperial Stout
Imperial Stout
  • 12.00 Gallons Liters Batch Size
  • 19.00 Gallons Liters Boil Size
  • 180  min Boil Time
  • 1.129 OG
  • 1.032 FG
  • 47.5 IBU (tinseth) Bitterness
  • 0.37 BG:GU
  • 98.8° SRM Color
  • 75% Efficiency
  • 12.6% ABV Alcohol
  • 473 per 12oz Calories
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