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Old 01-10-2017, 05:22 PM   #1
chthon
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Default Imperial Stout "Back in Black"

Code:
Imperial Stout "Back in Black" - Russian Imperial Stout (13F)
================================================================================
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
================================================================================
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
================================================================================
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
================================================================================
Name            Type   Use   Amount      Time        
Yeast Nutrient  Other  Boil  600,000 mg  10,000 min  

Yeasts
================================================================================
Name                             Type  Form  Amount  Stage    
Mangrove Jack's Workhorse Yeast  Ale   Dry   5,00 g  Primary  

Mash
================================================================================
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
================================================================================
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.
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