En ny batch av min gamla favorit.


Recipe Details
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
12 L | 60 min | 159.05 | 35.02 | 1.091 | 1.015 | 10.01 |
Actuals | 1.091 | 1.015 |
Style Details
Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
---|---|---|---|---|---|---|---|
Russian Imperial Stout | 13 F | 1.075 - 1.115 | 1.018 - 1.03 | 50 - 90 | 30 - 40 | 0 - 0 | 8 - 12 % |
Fermentables
Name | Amount | % |
---|---|---|
Extra Light Dry Malt Extract (DME) | 1.5 kg | 38.17 |
German - Pale Ale | 1 kg | 25.45 |
German - Carafa II | 300 g | 7.63 |
Munich Type I | 400 g | 10.18 |
German - Rye | 300 g | 7.63 |
Château Biscuit | 300 g | 7.63 |
Belgian Candi Sugar - Clear/Blond (0L) | 130 g | 3.31 |
Hops
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Warrior | 25 g | 60 min | Boil | Pellet | 19 |
Jarrylo | 25 g | 20 min | Boil | Pellet | 13.1 |
Sabro | 25 g | 5 min | Boil | Pellet | 15.9 |
Miscs
Name | Amount | Time | Use | Type |
---|---|---|---|---|
Baking Soda | 0.9 g | 60 min | Mash | Water Agent |
Gypsym | 1 g | 60 min | Mash | Water Agent |
Table Salt | 1 g | 60 min | Mash | Water Agent |
Chalk | 1 g | 0 min | Mash | Water Agent |
Lactic acid | 0.5 g | 0 min | Mash | Water Agent |
Protafloc | 0.5 g | 15 min | Boil | Fining |
Vaniljpulver | 10 g | 5 min | Boil | Spice |
Clarity Ferm | 10 g | 14 days | Primary | Fining |
Rostade kokoflingor | 250 g | 7 days | Primary | Spice |
Ekflis bourbon | 20 g | 7 days | Secondary | Flavor |
Yeast
Name | Lab | Attenuation | Temperature |
---|---|---|---|
Safale - American Ale Yeast US-05 (US-05) | Fermentis / Safale | 81% | 12.22°C - 25°C |
Mash
Step | Temperature | Time |
---|---|---|
Beta-amylase | 64°C | 45 min |
Alpha-amylase | 70°C | 25 min |
Mash-out | 77°C | 10 min |
Fermentation
Step | Time | Temperature |
---|---|---|
Aging | 0 days | 0°C |
Notes
Lägg ekflisen i Malibu. |
Download
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