russian stout
Posted: Saturday Aug 28, 2010 5:17 pmFormulation for RIS
Using water from my bore which is limestone filtered (alkaline)
Target knockout volume of 200 litres
Target gravity 1080 or 20 degrees Plato
Based on system extract efficiency of 70%
Desired Plato 20 degrees
Kgs = 20 x 200 / 70 = 57 K/gs
Potential alcohol @ 75% attenuation = 1080 – 1019 / 7.5 = 8.1 % a/v
Grain bill 55 K/gs of pale malt (Kirin)
1.4 K/gs of wheat malt JW
1.4 K/gs of dark crystal malt JW
5.3 K/gs of patent malt JW
350 Grms of black malt JW
700 Grms of chocolate malt JW
Mash water 132 litres bore water from 2.0 litres to one K/g of grain
Sparge water 185 liters of scheme water let it stand overnight to liberate chlorine and next day adjust Ph with food grade phosphoric acid to 5.5 Ph
This will be a stiff mash and must be stirred during steps
Heat water to 52 degrees and dough in hold @ 48 degrees for 20 Mins
Raise to 68 degrees and hold for 60 Mins
Raise to 81 degrees and transfer to sparge vessel
Run to kettle when particulate has cleared
Sparge with ph adjusted water @ 77 degrees
Boil time one hour after collection of all wort into kettle
Hop selection
300 Grms NZ Green bullet @13.4 % AA in boil for 45 Mins = 44.2 IBUs
400 Grms NZ Hallertau @5.1 % AA in boil for 15 Mins = 12.2 IBUs
Tota l= 56.4 IBUs
Yeast selection Wyeast 2000 Budvar @ 76% attenuation
Ferment @ 16 degrees for approximately 5-6 days
Transfer off yeast after completion of fermentation into Co2 flushed fermenter
And cold settle @ 2 degrees for two weeks
Transfer into Co2 flushed kegs and force carbonate with cellar mix
Dispense under pressure via aerator in tap and enjoy
To convert this to 22 litre brews divide 22 by 200 for multiplier of 0.11
Then use to multiply the above grain and hop bill
Will post results when project is finished
Speedie
All comments welcome
Using water from my bore which is limestone filtered (alkaline)
Target knockout volume of 200 litres
Target gravity 1080 or 20 degrees Plato
Based on system extract efficiency of 70%
Desired Plato 20 degrees
Kgs = 20 x 200 / 70 = 57 K/gs
Potential alcohol @ 75% attenuation = 1080 – 1019 / 7.5 = 8.1 % a/v
Grain bill 55 K/gs of pale malt (Kirin)
1.4 K/gs of wheat malt JW
1.4 K/gs of dark crystal malt JW
5.3 K/gs of patent malt JW
350 Grms of black malt JW
700 Grms of chocolate malt JW
Mash water 132 litres bore water from 2.0 litres to one K/g of grain
Sparge water 185 liters of scheme water let it stand overnight to liberate chlorine and next day adjust Ph with food grade phosphoric acid to 5.5 Ph
This will be a stiff mash and must be stirred during steps
Heat water to 52 degrees and dough in hold @ 48 degrees for 20 Mins
Raise to 68 degrees and hold for 60 Mins
Raise to 81 degrees and transfer to sparge vessel
Run to kettle when particulate has cleared
Sparge with ph adjusted water @ 77 degrees
Boil time one hour after collection of all wort into kettle
Hop selection
300 Grms NZ Green bullet @13.4 % AA in boil for 45 Mins = 44.2 IBUs
400 Grms NZ Hallertau @5.1 % AA in boil for 15 Mins = 12.2 IBUs
Tota l= 56.4 IBUs
Yeast selection Wyeast 2000 Budvar @ 76% attenuation
Ferment @ 16 degrees for approximately 5-6 days
Transfer off yeast after completion of fermentation into Co2 flushed fermenter
And cold settle @ 2 degrees for two weeks
Transfer into Co2 flushed kegs and force carbonate with cellar mix
Dispense under pressure via aerator in tap and enjoy
To convert this to 22 litre brews divide 22 by 200 for multiplier of 0.11
Then use to multiply the above grain and hop bill
Will post results when project is finished
Speedie
All comments welcome
