Imperial Stout w/ Coffee and Chocolate - Beer Recipe - Brewer's Friend

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Imperial Stout w/ Coffee and Chocolate

287 calories 30.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 287 calories (Per 12oz)
Carbs: 30.6 g (Per 12oz)
Created: Sunday November 1st 2020
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1.086
1.023
8.3%
64.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb US - Pale 2-Row13.25 lb Pale 2-Row 37 1.8 76.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 8.7%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 4.3%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.3%
0.50 lb Briess - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 25 550 2.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.9%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Leaf/Whole 14 Boil 60 min 41.8 25%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.5 Boil 25 min 9.34 25%
2 oz Willamette2 oz Willamette Hops Leaf/Whole 4.5 Boil 15 min 13.33 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz CACAO NIBS Flavor Boil 15 min.
2 oz Coffee Flavor Boil 0 min.
2 oz Coffee Flavor Secondary 0 min.
0.25 oz Oak chips Flavor Secondary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.3 oz       Temp: 68 °F       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
5.39 gal Strike 169 °F 155 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.39 21.6  
Mash volume with grains 6.77 27.1  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 4.42 g | 17.7 qt) 3.52 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Infusion mash at 155F for 60 mins.

Ferment for 2 weeks at room temp.

Soak .25 oz. French Oak chips in one cup Kentucky Bourbon for 2 days. Boil coffee is ground, secondary coffee is liquid.

Rack fermented stout into oak chip and coffee mixture and condition at room temp for 2-6 months.

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  • Last Updated: 2020-11-01 15:07 UTC