Imperial Chocolate Stout - Beer Recipe - Brewer's Friend

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Imperial Chocolate Stout

254 calories 25.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 17.5 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Post Boil Size: 20.9 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Mr Jamie Stirk
Calories: 254 calories (Per 330ml)
Carbs: 25.7 g (Per 330ml)
Created: Wednesday May 27th 2020
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Ukrainian Imperial Stout

by AHarper

OG: 1.092 FG: 1.021 ABV: 9.3% IBU: 60

1.082
1.020
8.1%
56.7
50.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 69.9%
0.40 kg New Zealand - Light Crystal Malt0.4 kg Light Crystal Malt 35.4 31.98 5.6%
0.40 kg New Zealand - Medium Crystal Malt0.4 kg Medium Crystal Malt 35.4 56.35 5.6%
0.20 kg New Zealand - Dark Chocolate Malt0.2 kg Dark Chocolate Malt 32.7 659.9 2.8%
0.20 kg New Zealand - Light Chocolate Malt0.2 kg Light Chocolate Malt 32.7 456.85 2.8%
0.75 kg Rolled Oats0.75 kg Rolled Oats 33 2.2 10.5%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley - (late fermenter addition) 29 550 2.8%
7.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 90 min 19.96 25%
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 18.66 25%
10 g Magnum10 g Magnum Hops Pellet 15 Boil 30 min 14.34 25%
10 g Magnum10 g Magnum Hops Pellet 15 Boil 5 min 3.72 25%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.5
Mash volume with grains 26.2
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 12.9 L) 12.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.3 L) 25.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 17.5 L) 20.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.9 L) 17.5
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

Gravity: 14/07/30 = 1022@30.2 (1024)



After fermentation I added 20g of French Oak Chips (that were soaked in Irish Whiskey for 2 weeks) to the fermentor for 2 weeks.

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  • Last Updated: 2020-07-30 04:07 UTC