Ying Yang Imperial Stout - Beer Recipe - Brewer's Friend

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Ying Yang Imperial Stout

333 calories 31 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.53 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TomFoolery29
Calories: 333 calories (Per 12oz)
Carbs: 31 g (Per 12oz)
Created: Saturday July 10th 2021
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1.100
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10.4%
47.7
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Briess - Brewers Malt 2-Row15 lb Brewers Malt 2-Row 37 1.8 66.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.9%
2 lb American - Chocolate2 lb Chocolate 29 350 8.9%
1 lb Briess - Black Malt - 2-Row1 lb Black Malt - 2-Row 25 500 4.4%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.4%
0.30 lb American - Caramel / Crystal 10L0.3 lb Caramel / Crystal 10L 35 10 1.3%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 2.2%
0.70 lb American - Caramel / Crystal 20L0.7 lb Caramel / Crystal 20L 35 20 3.1%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Willamette4 oz Willamette Hops Pellet 4.2 Boil 90 min 47.7 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cacao nibs Flavor Secondary 7 days
1 each Vanilla Bean Flavor Secondary 7 days
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 619 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
7.03 gal Strike 167 °F 152 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 7.03 28.1  
Mash volume with grains 8.83 35.3  
Grain absorption losses -2.81 -11.3  
Remaining sparge water volume (equipment estimates 3.93 g | 15.7 qt) 3.03 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.53 22.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.53 g | 22.1 qt) 5.5 22  
Total: 10.06 40.3
Equipment Profile Used: System Default
 
Notes
  • Add approximately 3oz of cocoa nib tincture to primary after fermentation stopped
        - 4oz nibs to 6oz vodka to starts and 1oz more vodka after 1 <br />
    days of soaking<br />
    - strain mixture and stick tincture in freezer 24 hours<br />
    - scrape fat and store<br />
  • Split 2 vanilla beans and add 1 oz vodka soak 2 weeks minimum (longer better) add to primary after fermentation stopped.


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  • Last Updated: 2021-09-04 14:00 UTC