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Edit Recipe Information
Name
Brewer
Brew Date
IBU Formula
Rager
Tinseth
Garetz
Units
Standard
Metric
Private
Boil Volume
gal.
Boil Length
min.
Target Volume
gal.
Mash Efficiency
%
Mash Length
min.
Style
American Amber Ale
American Barleywine
American Brown Ale
American IPA
American Pale Ale
American Stout
American Wheat or Rye
Applewine
Baltic Porter
Belgian Blond Ale
Belgian Dark Strong Ale
Belgian Dubbel
Belgian Golden Strong Ale
Belgian Pale Ale
Belgian Specialty Ale
Belgian Tripel
Berliner Weisse
Biere de Garde
Blonde Ale
Boehmian Pilsner
Braggot
Brown Porter
California Common Beer
Christmas & Winter Specialty S
Classic American Pilsner
Classic Rauchbier
Common Cider
Common Perry
Cream Ale
Cyser (Apple Melomel)
Dark American Lager
Doppelbock
Dortmunder Export
Dry Mead
Dry Stout
Dunkelweizen
Dusseldorf Altbier
Eisbock
English Barleywine
English Cider
English IPA
Extra Special & Strong Bitter
Flanders Brown Ale & Oud Bruin
Flanders Red Ale
Foreign Extra Stout
French Cider
Fruit Beer
Fruit Cider
Fruit Lambic
German Pilsner
Gueuze
Imperial IPA
Irish Red Ale
Kolsch
Light American Lager
Maibock & Helles Bock
Metheglin
Mild
Munich Dunkel
Munich Helles
New England Cider
Northern English Brown Ale
Northern German Altbier
Oatmeal Stout
Oktoberfest & Maerzen
Old Ale
Open Category Mead
Other Fruit Melomel
Other Smoked Beer
Other Specialty Cider & Perry
Premium American Lager
Pyment (Grape Melomel)
Robust Porter
Roggenbier
Russian Imperial Stout
Saison
Schwarzbier (Black Beer)
Scottish Export 80
Scottish Heavy 70
Scottish Light 60
Semi-Sweet Mead
Southern English Brown
Special, Best & Premium Bitter
Specialty Beer
Spice, Herb & Vegetable Beer
Standard & Ordinary Bitter
Standard American Lager
Straight (Unblended) Lambic
Strong Scotch Ale
Sweet Mead
Sweet Stout
Traditional Bock
Traditional Perry
Vienna Lager
Weizen & Weissbier
Weizenbock
Witbier
Wood-Aged Beer
Style Category
Style Type
Notes
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Weight
lbs.
oz.
Color
°L
Potential
Type
Grain
Sugar
Extract
Dry Extract
Adjunct
SG
0
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Hops
Weight
oz.
Alpha Acid
%
Use
Boil
Dry Hop
Mash
First Wort
Aroma
Time
min.
day(s)
Form
Whole
Pellet
Plug
IBU
0
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Yeast
Attenuation
Flocculation
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Medium
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High
Very High
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°F
Max Temperature
°F
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Fining
Water Agent
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Flavor
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Boil
Bottling
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Primary
Secondary
Time
min.
day(s)
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Name
Brewer
Brew Date
Boil Volume
gal.
Units
Standard
Metric
Thermal Loss
°F
Efficiency
%
Method
Single Infusion
Double Infusion
Single Decoction
Double Decoction
Triple Decoction
Sparge Method
Fly
Batch
Grain Temp
°F
Initial Grist Ratio
qt./lb.
Absorption Rate
gal./lb.
Mash Notes
×
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Name
Type
Infusion
Decoction
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Length
min.
Target Temp
°F
Infusion Amount
gal.
Infusion Temp
°F
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qt./lb.
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Name
Length
min.
Target Temp
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gal.
Water Temp
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Default Units
Standard
Metric
IBU Formula
Rager
Tinseth
Garetz
Mash Method
Single Infusion
Double Infusion
Single Decoction
Double Decoction
Triple Decoction
Sparge Method
Fly
Batch
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Bourbon RIS
Ingredients
Mash Schedule
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Recipe Information
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Details
Name:
Bourbon RIS
Brewer:
npzee
Brew Date:
10/11/2014
IBU Formula:
Tinseth
Units:
standard
Private:
Yes
Boil
Boil Volume:
3.5 gal.
Boil Length:
60 min.
Target Volume:
2.5 gal.
Style
Name:
Russian Imperial Stout
Category:
Stout - 13F
Type:
Ale
Notes
Fermentables
add
Variety
Amount
Color
Potential
SG
Grist%
American 2-row Pale
5 lbs. 8 oz.
2 °L
1.037
1.049
54%
Crystal 60
1 lbs. 3 oz.
60 °L
1.033
1.009
12%
Munich Malt
1 lbs. 3 oz.
9 °L
1.037
1.011
12%
Chocolate Malt
1 lbs. 3 oz.
350 °L
1.034
1.010
12%
Roasted Barley
11 oz.
300 °L
1.025
1.004
7%
Flaked Oats
4 oz.
3 °L
1.032
1.002
2%
Black Patent Malt
3 oz.
500 °L
1.025
1.001
2%
Total
10 lbs. 3.00 oz.
79 SRM
1.086
Hops
add
Hops
Amount
AA%
Use
Time
Type
IBU
Chinook (Usa)
1 oz.
13
First Wort
60 min.
Pellet
72
Cascade (Usa)
0.5 oz.
5
Boil
5 min.
Pellet
3
Total
1.50 oz.
75
Yeasts
add
Yeast
Attenuation%
Flocculation
Min Temperature
Max Temperature
London Ale 1028
75
Low/Med
60 °F
72 °F
Miscs
Add
Misc
Type
Amount
Use
Time
Bourbon Barrel Chips
Flavor
4 oz.
Secondary
30 day(s)
Mash Information
edit
Details
Name:
Bourbon RIS
Brewer:
npzee
Brew Date:
10/11/2014
Boil Volume:
3.5 gal.
Units:
standard
Thermal Loss:
3°F
Mash Efficiency:
60%
Mash Method:
single infusion
Sparge Method:
batch
Grain Temp:
72 °F
Initial Grist Ratio:
1.62 qt./lb.
Absorption Rate:
0.15 gal./lb.
Notes
Mash Steps
add
Please add fermentables to setup mash steps
Step Name
Type
Length
Target Temp
Infusion Amount
Infusion Temp
Grist Ratio
Saccharification
infusion
60 min.
155.0 °F
4.12 gal.
168.6 °F
1.62
Total
1 hour
4.12 gal. (runoff:
2.59 gal.
)
Sparge Steps
add
Mash runoff is over the boil volume
Step Name
Length
Target Temp
Water Amount
Water Temp
Saccharification
60 min.
155.0 °F
4.12 gal.
168.6 °F
Saccharification
60 min.
155.0 °F
4.12 gal.
168.6 °F
Total
2 hour
8.25 gal.
Type
all-grain
OG
1.086
style
1.075 - 1.115
FG
1.022
style
1.018 - 1.030
Color
79 SRM
style
30 - 40
IBU
75
style
50 - 90
ABV
8.4%
style
8 - 12
Cal.
287
per 12oz.
