Black Out Imperial Stout - Beer Recipe - Brewer's Friend

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Black Out Imperial Stout

297 calories 21.7 g 375 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.48 liters
Post Boil Size: 22.53 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 65.8% (brew house)
Source: Jason
Hop Utilization: 99%
Calories: 297 calories (Per 375ml)
Carbs: 21.7 g (Per 375ml)
Created: Tuesday December 1st 2020
1.086
1.010
10.0%
94.8
43.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.80 kg United Kingdom - Maris Otter Pale5.8 kg Maris Otter Pale 38 3.75 72.5%
0.39 kg New Zealand - Medium Crystal Malt0.39 kg Medium Crystal Malt 35.4 56.35 4.9%
0.34 kg Flaked Barley0.34 kg Flaked Barley 32 2.2 4.3%
0.30 kg New Zealand - Dark Chocolate Malt0.3 kg Dark Chocolate Malt 32.7 659.9 3.8%
0.17 kg Gladfield - Roast Barley0.17 kg Roast Barley 32.7 507 2.1%
1 kg Brown Sugar1 kg Brown Sugar 45 15 12.5%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Admiral33 g Admiral Hops Pellet 14.5 First Wort at 100 °C 60 min 54.73 34.4%
17 g Pacific Gem (15.4 AA)17 g Pacific Gem (15.4 AA) Hops Pellet 15.4 Boil 45 min 23.91 17.7%
24 g Admiral24 g Admiral Hops Pellet 14.5 Boil at 87 °C 10 min 12.55 25%
22 g Fuggles (4.5 AA)22 g Fuggles (4.5 AA) Hops Pellet 4.5 Boil at 100 °C 10 min 3.57 22.9%
96 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 ml Coffee Flavor Kegging 0 min.
425 ml Pedro Ximenez La Cilla Sherry Flavor Kegging 0 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.63 bar       Temp: 4 °C       CO2 Level: 2.25 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
21 L Strike 77 °C 67 °C 70 min
19 L Sparge 74 °C 74 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21
Mash volume with grains 25.6
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 14.9 L) 13.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 28.6 L) 27.5
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Yeast cherry, plum, pear
Biscuity, nutty caramel, Coffee & Chocolate

Gold Coast Amateur Brewing BJCP Competition 26/6/2021 Scored 33

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  • Last Updated: 2021-07-18 03:57 UTC