Old Raputin Imperial Stout
A ProMash Recipe Report
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
|
Total Grain (Lbs):
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17.25
|
|
|
|
Anticipated OG:
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1.098
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Plato:
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23.35
|
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Anticipated SRM:
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39.9
|
|
|
|
Anticipated IBU:
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88.2
|
|
|
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Brewhouse Efficiency:
|
75
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%
|
|
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Wort Boil Time:
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60
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Minutes
|
|
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Evaporation Rate:
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15.00
|
Percent Per Hour
|
|
|
Pre-Boil Wort Size:
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5.88
|
Gal
|
|
|
Pre-Boil Gravity:
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1.083
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SG
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20.09 Plato
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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
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
|
Origin
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Potential
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SRM
|
|
81.2
|
14.00 lbs.
|
Pale Ale Malt (2 Row)
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France
|
1.039
|
2
|
|
5.8
|
1.00 lbs.
|
Carastan Malt
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Great Britian
|
1.035
|
34
|
|
2.9
|
0.50 lbs.
|
Brown Malt
|
Great Britain
|
1.032
|
70
|
|
2.9
|
0.50 lbs.
|
Chocolate Malt
|
Great Britain
|
1.034
|
475
|
|
5.8
|
1.00 lbs.
|
Crystal 120L
|
Great Britain
|
1.033
|
120
|
|
1.4
|
0.25 lbs.
|
Roasted Barley
|
Great Britain
|
1.029
|
575
|
Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
2.75 oz.
|
Cluster
|
Pellet
|
7.00
|
76.4
|
60 min
|
|
1.00 oz.
|
Centennial
|
Pellet
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8.80
|
5.8
|
2 min
|
|
1.00 oz.
|
Northern Brewer
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Pellet
|
9.00
|
6.0
|
2 min
|
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Amount
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Name
|
Type
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Time
|
|
1.00 Tsp
|
Irish Moss
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Fining
|
15 Min.(boil)
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White Labs WLP001 California Ale
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Mash Type:
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Single Step
|
|
|
Grain Lbs:
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17.25
|
|
|
Water Qts:
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17.25
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Before Additional Infusions
|
|
Water Gal:
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4.31
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.00
|
Before Additional Infusions
|
|
Rest
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Temp
|
Time
|
|
Saccharification Rest:
|
152
|
45 Min
|
|
Mash-out Rest:
|
175
|
15 Min
|
|
Sparge:
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180
|
45 Min
|
Total Mash Volume Gal: 5.69 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
|
Brew Your Own Magazine
2002 March/April
Beers Cloned p17
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Generated with ProMash Brewing Software |