Creamy Chocolate Imperial Stout - Beer Recipe - Brewer's Friend

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Creamy Chocolate Imperial Stout

324 calories 33.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Joe Cochrane
Calories: 324 calories (Per 12oz)
Carbs: 33.7 g (Per 12oz)
Created: Monday June 15th 2020
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OG: 1.093 FG: 1.014 ABV: 10.3% IBU: 59

1.097
1.025
9.5%
65.6
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 43.8%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 5.5%
0.25 lb United Kingdom - Roasted Barley0.25 lb Roasted Barley 29 550 1.4%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 1.4%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 5.5%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 5.5%
12 oz Molasses12 oz Molasses - (late boil kettle addition) 36 80 4.1%
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber - (late boil kettle addition) 35 10 32.9%
18.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer - Williamette2 oz Williamette Hops Pellet 5.4 Boil at 212 °F 60 min 42.45 50%
1 oz Northern Brewer - Fuggle1 oz Fuggle Hops Pellet 5.6 Boil at 212 °F 30 min 16.92 25%
1 oz Northern Brewer - Cascade1 oz Cascade Hops Pellet 8 Boil at 212 °F 5 min 6.27 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 ml godiva chocolate liquor Flavor Secondary 21 days
250 ml grand marnier liquor Flavor Secondary 21 days
4 oz Cocao Nibs Flavor Secondary 21 days
3 oz French Oak cubes Flavor Secondary 21 days
0.50 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 168 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.0       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 qt 166 F Strike 166 °F 150 °F 15 min
1.9 qt 210 F Infusion 210 °F 158 °F 60 min
4.4 qt 210 F Batch Sparge 210 °F 158 °F 15 min
20 qt 170 F Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.63 10.5  
Mash volume with grains 3.47 13.9  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.44 g | 21.8 qt) 5.94 23.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.5 g | 26 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.65 2.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Use blow-off tube for initial fermentation.

Rack to secondary after 1 week: soak oak cubes, cocao nibs, Godiva, and Grand Marnier the night before racking to secondary; add mixture directly to beer. Bottle after 2 weeks. Age for at least 90 days.

If all targets are met, the addition of the liquor mixture will raise the ABV to approximately 10 - 10.5%

grains: $15.50
brown sugar and molasses: $8.25
lme: $22.00
hops: $5.50
yeast: $9.50
cocao nibs: $8.00
oak chips: $10
liquors: $25

Total cost: $104
$1.77/12oz beer

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  • Last Updated: 2020-06-28 05:19 UTC