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

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Chocolate Cherry Imperial Stout

265 calories 24.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 6 liters
Post Boil Size: 4.5 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 265 calories (Per 330ml)
Carbs: 24.8 g (Per 330ml)
Created: Sunday June 28th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1,114 g United Kingdom - Maris Otter Pale1114 g Maris Otter Pale 38 3.75 40.2%
152 g German - CaraAmber152 g CaraAmber 34 23 5.5%
180 g German - Munich Light180 g Munich Light 37 6 6.5%
76 g Bestmalz - BEST Chocolate76 g BEST Chocolate 34.5 337.82 2.7%
76 g Dingemans - Special B76 g Special B 33.1 125 2.7%
90 g Bestmalz - BEST Roasted Barley90 g BEST Roasted Barley 30 480 3.3%
80 g Weyermann - Pilsner80 g Pilsner 36 1.5 2.9%
1,000 g Cherry1000 g Cherry 6.3 0 36.1%
2,768 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Galena5 g Galena Hops Pellet 13 Boil 60 min 27.09 27.8%
13 g Saaz13 g Saaz Hops Pellet 3.5 Boil 30 min 14.57 72.2%
18 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g cocoa powder Flavor Mash 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
72 °C 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 14.9 L) 7.7
Mash volume with grains (equipment estimates 16 L) 8.9
Grain absorption losses -1.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 13.1 L) 6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 4.5
Top off amount 0.5
Volume into fermentor 5
Total: 7.7  
Equipment Profile Used: System Default
 
Notes

50g dutch processed cocoa powder mixed into a paste with warm water added at flame out

1kg sweet cherries cooked down to a syrup and added to primary (including stones)

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  • Last Updated: 2020-07-26 19:07 UTC