Russian Imperial Stout A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 12-C Barleywine & Imperial Stout, Russian Imperial Stout Min OG: 1.075 Max OG: 1.095 Min IBU: 50 Max IBU: 90 Min Clr: 20 Max Clr: 40 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 6.00 Wort Size (Gal): 6.00 Total Grain (Lbs): 23.00 Anticipated OG: 1.098 Plato: 23.37 Anticipated SRM: 55.4 Anticipated IBU: 78.8 Brewhouse Efficiency: 70 % Wort Boil Time: 90 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 12.00 Percent Per Hour Pre-Boil Wort Size: 7.32 Gal Pre-Boil Gravity: 1.081 SG 19.45 Plato Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 82.6 19.00 lbs. Pale Malt Halcyon Great Britain 1.038 3 2.2 0.50 lbs. CaraMunich Malt Belgium 1.033 75 4.3 1.00 lbs. Special B Malt Belgian 1.030 120 6.5 1.50 lbs. Roasted Barley America 1.028 450 2.2 0.50 lbs. Chocolate Malt America 1.029 350 2.2 0.50 lbs. Chocolate Malt - Light Great Britain 1.034 200 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 1.30 oz. Magnum Pellet 15.00 64.5 60 min. 2.00 oz. Goldings - E.K. Pellet 5.90 7.8 10 min. 2.00 oz. Goldings - E.K. Pellet 5.90 6.5 1 min. Yeast ----- White Labs WLP001 California Ale Mash Schedule ------------- Mash Type: Single Step Grain Lbs: 23.00 Water Qts: 29.90 - Before Additional Infusions Water Gal: 7.47 - Before Additional Infusions Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions Saccharification Rest Temp : 154 Time: 60 Mash-out Rest Temp : 168 Time: 10 Sparge Temp : 170 Time: 90 Total Mash Volume Gal: 9.31 - Dough-In Infusion Only All temperature measurements are degrees Fahrenheit.