Rye PorterBatch Size:10 gal.
Brewed By: QuatroEfficiency:65%
Mash
Malt NameWt. (lbs.)% of Mash
Pale Malt 2-Row (Briess)2575.8
Flaked Rye4.513.6
Chocolate1.54.5
Crystal (40L)13.0
Crystal (120L)13.0
Total Weight33.00
Mash & Sparge Water info.
Strike Temp.Mash In GallonsSparge GallonsSparge Temp.
167.8°F10.3 gal.7.1 gal.170°F
Hops
Hop VarietyAlpha Acid %Amt. (oz.)Boil (min.)Hop IBU
Perle - Pellet8.2526030.3
Tettnager - Pellet4.523012.7
Kent Goldings - Pellet4.751205.3
Beer Stats
Estimated Beer ColorSGABV(%)AA(%)Balance Value (BV)
29 SRM1.0767.675.01.32
FGIBUCaloriesTarget BV
 1.01948.3336
(per 16 oz. Pint)
1.60
Target Beer Style Info. & Typical Ingredients
IMPERIAL STOUT
Russian Imperial Stout

SG Range: 1.075 to 1.115
FG Range: 1.018 to 1.030
IBU Range: 50 to 90
SRM Range: 30 to 40
Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website, www.bjcp.org.
Session Notes
Yeast Strain(s) Used: Wyeast 1335 British Ale II
Fermentaion Temp: 65°F