Weathered Souls Imperial Stout - Beer Recipe - Brewer's Friend

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Weathered Souls Imperial Stout

341 calories 34.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Marcus Baskerville
Hop Utilization: 99%
Calories: 341 calories (Per 12oz)
Carbs: 34.4 g (Per 12oz)
Created: Wednesday August 19th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
14.90 lb Briess - Pale Ale Malt 2-Row14.9 lb Pale Ale Malt 2-Row 36.8 3.5 70.7%
1.80 lb American - Caramel / Crystal 120L1.8 lb Caramel / Crystal 120L 33 120 8.5%
1.10 lb United Kingdom - Black Patent1.1 lb Black Patent 27 525 5.2%
14.50 oz Briess - Black Barley14.5 oz Black Barley 25 500 4.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.7%
14.50 oz Briess - Dark Chocolate Malt14.5 oz Dark Chocolate Malt 33 420 4.3%
7.50 oz Flaked Oats7.5 oz Flaked Oats 33 2.2 2.2%
21.08 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Cascade1.2 oz Cascade Hops Pellet 7 Boil 60 min 23.77 28.6%
3 oz Cascade3 oz Cascade Hops Pellet 7 Boil 30 min 45.67 71.4%
4.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden tablet Water Agt Mash 0 min.
0.50 tsp Yeast nutrient Fining Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 573 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.8 gal Strike 168 °F 155 °F 60 min
Starting Mash Thickness: 1.1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 5.8 23.2  
Mash volume with grains 7.48 29.9  
Grain absorption losses -2.64 -10.5  
Remaining sparge water volume (equipment estimates 3.75 g | 15 qt) 4.09 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.66 g | 26.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.63 22.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.63 g | 22.5 qt) 5 20  
Total: 9.89 39.5
Equipment Profile Used: System Default
 
Notes

Brewhouse efficiency: 72%
OG: 1.100
FG: 1.030
IBUs: 35
ABV: 9.2%

Mill the grains and mash at 155°F (68°C), at a ratio of 1.1 qt/lb (2.3 l/kg), for 1 hour. Raise the temperature to 168°F (76°C) and mash out. Lauter and sparge to obtain about 6.5 gallons (24.6 liters) of wort—or more, depending on your evaporation rate. Boil 60 minutes, adding hops according to the schedule. After the boil, chill the wort to 65°F (18°C), aerate well, and pitch plenty of yeast or a healthy starter. Ferment at 68°F (20°C). When fermentation is complete, cold crash, package, and carbonate to 2 volumes.

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  • Last Updated: 2020-11-14 22:57 UTC