Imperial Stout - Beer Recipe - Brewer's Friend

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Imperial Stout

297 calories 25.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 297 calories (Per 12oz)
Carbs: 25.8 g (Per 12oz)
Created: Thursday August 20th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Muntons - Maris Otter14 lb Maris Otter 38 2.3 66.7%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.4%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 9.5%
1 lb Briess - Organic Chocolate Malt1 lb Organic Chocolate Malt 33.6 350 4.8%
1 lb Briess - Midnight Wheat Malt1 lb Midnight Wheat Malt 25 550 4.8%
2 lb Briess - Victory Malt2 lb Victory Malt 34.5 28 9.5%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 2.4%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 15 Boil 60 min 63.85 85.7%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.5 Boil 0 min 14.3%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocao Nibs Flavor Secondary 7 days
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.7 oz       Temp: 60 °F       CO2 Level: 2.75 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
5.8 gal Strike 166 °F 152 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.56 26.3  
Mash volume with grains 8.24 33  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 4.13 g | 16.5 qt) 3.81 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10.38 41.5
Equipment Profile Used: System Default
 
Notes

Using an external chiller, hold fermentation temp at 66 degrees until fermentation begins to slow. Allow temp to gradually rise to 70 degrees to allow yeast to absorb and diacetyl compounds. Add cocoa nibs to secondary 5-7 days before bottling.

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  • Last Updated: 2020-09-05 13:56 UTC