English Imperial Stout 001 - Beer Recipe - Brewer's Friend

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English Imperial Stout 001

432 calories 40.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Experimental Beer
Boil Time: 180 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.129 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 432 calories (Per 12oz)
Carbs: 40.5 g (Per 12oz)
Created: Wednesday November 25th 2020
1.129
1.028
13.4%
54.0
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Thomas Fawcett - Maris Otter Pale Ale Malt15 lb Maris Otter Pale Ale Malt 38 2.65 66.3%
3 lb Crisp Malting - Amber3 lb Amber 33.1 27.5 13.3%
1.37 lb Crisp Malting - Brown Malt1.37 lb Brown Malt 32.7 65 6.1%
1.25 lb Simpsons - Black Malt1.25 lb Black Malt 34 700 5.5%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 4.4%
1 lb Candi Syrup - Belgian Candi Syrup - D-1801 lb Belgian Candi Syrup - D-180 32 180 4.4%
22.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Magnum1.6 oz Magnum Hops Pellet 11.5 Boil 90 min 54.03 100%
1.60 oz / $ 0.00
 
Yeast
Wyeast - London Ale 1028
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Ward Labs
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 gal Infusion 162 °F 152 °F 90 min
3 gal Batch Sparge 190 °F 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 12.21 g | 48.8 qt) 10.15 40.6  
Mash volume with grains (equipment estimates 13.86 g | 55.4 qt) 11.8 47.2  
Grain absorption losses -2.58 -10.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 9.56 g | 38.2 qt) 7.5 30  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 10.15 40.6
Equipment Profile Used: System Default
 
Notes

4 Liter Starter

Split batch with 1/2 being barrel aged and the other half being non-barrel aged.

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  • Last Updated: 2020-11-25 22:37 UTC