Mark's
Bourbon Barrel RIS
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 |
| Batch
Size (Gal): |
6.00 |
Wort
Size (Gal): |
6.00 |
| Total
Grain (Lbs): |
23.75 |
|
|
| Anticipated
OG: |
1.097 |
Plato: |
23.13 |
| Anticipated
SRM: |
59.7 |
|
|
| Anticipated
IBU: |
82.1 |
|
|
| Brewhouse
Efficiency: |
68 |
% |
|
| Wort
Boil Time: |
90 |
Minutes |
|
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: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
| % |
Amount |
Name |
Origin |
Potential |
SRM |
| 75.8 |
18.00
lbs. |
Maris
Otter |
England |
1.037 |
2 |
| 6.3 |
1.50
lbs. |
Roasted
Barley |
Morebeer |
1.031 |
510 |
| 4.2 |
1.00
lbs. |
Munich
Malt |
Best
Malz |
1.038 |
7 |
| 3.2 |
0.75
lbs. |
Flaked
Barley |
America |
1.032 |
2 |
| 2.1 |
0.50
lbs. |
CaraMunich
Malt |
Belgium |
1.033 |
75 |
| 2.1 |
0.50
lbs. |
Chocolate
Malt |
Great
Britain |
1.034 |
475 |
| 2.1 |
0.50
lbs. |
Chocolate
Malt (Pale) |
Great
Britain |
1.034 |
225 |
| 2.1 |
0.50
lbs. |
Crystal
75L |
Great
Britian |
1.034 |
75 |
| 2.1 |
0.50
lbs. |
Special
B Malt |
Belgian |
1.030 |
120 |
Potential represented as SG per pound per gallon.
| Amount |
Name |
Form |
Alpha |
IBU |
Boil
Time |
| 3.00
oz. |
Horizon |
Pellet |
10.00 |
74.4 |
55
min |
| 1.50
oz. |
Goldings
- E.K. |
Pellet |
5.00 |
6.9 |
10
min |
| 1.50
oz. |
Goldings
- E.K. |
Pellet |
5.00 |
0.8 |
1
min |
White Labs WLP001 California Ale
| Mash
Type: |
Single
Step |
|
| Grain
Lbs: |
23.75 |
|
| Water
Qts: |
30.71 |
Before
Additional Infusions |
| Water
Gal: |
7.68 |
Before
Additional Infusions |
| Qts
Water Per Lbs Grain: |
1.29 |
Before
Additional Infusions |
| Rest |
Temp |
Time |
| Saccharification
Rest: |
152 |
90
Min |
| Mash-out
Rest: |
168 |
10
Min |
| Sparge: |
175 |
45
Min |
Total Mash Volume Gal: 9.58 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
| 3oz
medium toast oak cubes previously soaked in bourbon for 1 month
added to secondary. I cup of bourbon added to keg. |
Generated with ProMash
Brewing Software |