Method:All Grain Style:Imperial Stout Boil Time:120 min Batch Size:28 gallons
(fermentor volume) Pre Boil Size:35 gallons Pre Boil Gravity:18.7 °P
(recipe based estimate)
Post Boil Gravity:23.0 °P
(recipe based estimate)
Efficiency: 65%
(brew house) Source:Rob Davis No Chill:
10 minute extended hop boil time
Hop Utilization:55% Calories:308 calories
(Per 12oz)
Carbs:9.9 g
(Per 12oz)
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 31.38 gal (125.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 19.38 gal (77.5 qt) sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 43.89 gal (175.56 qt). Suggest reducing strike water volume to 2.76 gal (11.04 qt) and adding 31.89 gal (127.56 qt) sparge/top-off.
34.65
138.6
Strike water volume at mash thickness of 1.2 qt/lb
34.65
138.6
Mash volume with grains
43.89
175.6
Grain absorption losses
-14.44
-57.8
Remaining sparge water volume (equipment estimates 11.41 g | 45.7 qt)
15.04
60.2
Mash Lauter Tun losses
-0.25
-1
Pre boil volume (equipment estimates 31.38 g | 125.5 qt)
35
140
Boil off losses
-3
-12
Hops absorption losses (first wort, boil, aroma)
-0.38
-1.5
Post boil Volume
28
112
Going into fermentor
28
112
Total:
49.69
198.8
Equipment Profile Used:
System Default
"Chocolate Imperial Stout" Imperial Stout beer recipe by Rob Davis. All Grain, ABV 14.36%, IBU 52.62, SRM 50, Fermentables: (Base Malt, Pale Chocolate, Chocolate Malt, Crystal 120, Flaked Oats, Crystal 40, Roasted Barley) Hops: (Magnum) Other: (Baking Soda, Chalk, Gypsum, White Labs - Ultra-Ferm WLN4100, Biofine Clear, Cacao Nibs, Vanilla Beans)