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CRIST. IMPERIAL STOUT

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: CRIST. IMPERIAL STOUT	Brewer: patoluc	Brew Date: 10/15/2016
	IBU Formula: Rager	Units: metric	Private: Yes
Boil	Boil Volume: 135 l	Boil Length: 60 min.	Target Volume: 130 l
Style	Name: Russian Imperial Stout	Category: Stout - 13F	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
American 6-row Pale	17 kg	2 °L	1.033	1.027	37%
Flaked Maize (Corn)	11 kg	1 °L	1.037	1.020	24%
Piloncillo	8 kg	40 °L	1.04	1.021	18%
Black Malt	3 kg 800 g	500 °L	1.025	1.005	8%
Chocolate Malt	3 kg 800 g	350 °L	1.034	1.006	8%
Flaked Oats	2 kg	3 °L	1.032	1.003	4%
Total	45 kg 600.00 g	62 SRM		1.081

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Columbus (Usa)	130 g	14	Boil	60 min.	Pellet	36
Total	130.00 g					36

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Nottingham	75	Low	57 °C	70 °C

Miscs Add

Misc	Type	Amount	Use	Time
Irish Moss	Fining	20 g	Boil	15 min.
Cacao tostado	Flavor	400 g	Boil	5 min.

Mash Information edit

Details	Name: CRIST. IMPERIAL STOUT	Brewer: patoluc	Brew Date: 10/15/2016
	Boil Volume: 135 l	Units: metric	Thermal Loss: 0°C
	Mash Efficiency: 75%	Mash Method: Single Infusion	Sparge Method: fly
	Grain Temp: 72 °C	Initial Grist Ratio: 1.50 l/kg	Absorption Rate: 0.15 l/kg
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	68.3 °C	68.40 l	67.4 °C	1.50
Total		1 hour		68.40 l (runoff: 61.56 l)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	68.3 °C	68.40 l	67.4 °C
Total	1 hour		68.40 l

Type

partial mash

OG

1.081

style
1.075 - 1.115

FG

1.020

style
1.018 - 1.030

Color

62 SRM

style
30 - 40

IBU

36

style
50 - 90

ABV

8.0%

style
8 - 12

Cal.

269

per 12oz.