Russian Imperial Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-F  Stout, Russian Imperial Stout

Min OG:  1.075   Max OG:  1.114
Min IBU:    50   Max IBU:   100
Min Clr:    30   Max Clr:    48  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):        50.00    Wort Size (Gal):   50.00
Total Grain (Lbs):      100.00
Anticipated OG:          1.062    Plato:             15.18
Anticipated SRM:          44.9
Anticipated IBU:           0.0
Brewhouse Efficiency:       85 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:   58.82    Gal
Pre-Boil Gravity:      1.053    SG          13.00  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 50.0    50.00 lbs. Pale Malt(2-row)              Great Britain  1.038      3
 27.5    27.50 lbs. Pilsener                      Germany        1.038      2
 10.0    10.00 lbs. Flaked Barley                 America        1.032      2
 10.0    10.00 lbs. Roasted Barley                Great Britain  1.029    575
  2.5     2.50 lbs. Chocolate Malt                Great Britain  1.034    475

Potential represented as SG per pound per gallon.


Yeast
-----

  


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:  100.00
Water Qts:    0.00 - Before Additional Infusions
Water Gal:    0.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 0.00 - Before Additional Infusions

Saccharification Rest Temp :   0  Time:   0
Mash-out Rest Temp :           0  Time:   0
Sparge Temp :                  0  Time:   0


Total Mash Volume Gal: 0.00 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.