Serpents Stout - Beer Recipe - Brewer's Friend

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Serpents Stout

337 calories 33.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 22.67 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 73% (ending kettle)
Calories: 337 calories (Per 12oz)
Carbs: 33.5 g (Per 12oz)
Created: Saturday January 1st 2022
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OG: 1.080 FG: 1.017 ABV: 8.4% IBU: 72

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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.27 kg American - Pale 2-Row - Toasted6.27 kg Pale 2-Row - Toasted 33 30 60%
680 g American - Caramel / Crystal 120L680 g Caramel / Crystal 120L 33 120 6.5%
680 g American - Chocolate680 g Chocolate 29 350 6.5%
680 g American - Roasted Barley680 g Roasted Barley 33 300 6.5%
420 g Flaked Barley420 g Flaked Barley 32 2.2 4%
363 g Bairds - Crystal Malt 150363 g Crystal Malt 150 34 57 3.5%
1.36 kg Corn Sugar - Dextrose1.36 kg Corn Sugar - Dextrose 42 0.5 13%
10,453 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
84 g Centennial84 g Centennial Hops Pellet 8.7 Boil 60 min 59.87 73%
31 g Magnum31 g Magnum Hops Leaf/Whole 14.7 Boil 30 min 26.08 27%
115 g / $ 0.00
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Logan - Kimberley Park
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 23.6
Mash volume with grains 29.6
Grain absorption losses -9.1
Remaining sparge water volume 12.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 28.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 20.7 L) 22.7
Estimated amount in fermentor 22.7
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Hey Dennis,

My name is Matt Webster and I am the Lead Brewer at The Lost Abbey. Our Director of Production asked me to respond to your questions about Serpent Stout. This is one of my favorite beers that we brew, here is a quick run down on what goes into the brew.

OG: 24 Plato
FG: 4 Plato

60% 2-Row
6.5% Roasted Barley
6.5% Chocolate Malt
6.5% Crystal 120L
3.5% Extra Dark Crystal 165L
4% Flaked Barley
13% Dextrose (added to the boil)

We use Centennial as the bittering hop and some Magnum half way through the boil. We ferment it with our house yeast strain (similar to a British Ale yeast) at 67 degrees. One of the unique parts about this beer is we barrel ferment 10% in used bourbon barrels, to get the really charcoal and smoky notes.

Glad you enjoy the beer and happy brewing.

Cheers,

Matthew Webster
Lead Brewer
Port Brewing & The Lost Abbey

So I went ahead and plugged into beersmith for a 5.5 gallon batch

Recipe Specifications
--------------------------
Boil Size: 8.00 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.100 SG
Estimated Color: 65.3 SRM
Estimated IBU: 86.1 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 70.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
13.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 58.6 %
1.50 lb Caramel Malt - 120L (Briess) (120.0 SRM) Grain 2 6.8 %
1.50 lb Chocolate Malt (Thomas Fawcett) (508.0 S Grain 3 6.8 %
1.50 lb Roasted Barley (Briess) (300.0 SRM) Grain 4 6.8 %
0.90 lb Barley, Flaked (1.7 SRM) Grain 5 4.1 %
0.80 lb *130L Crystal (Hugh Baird) (130.0 SRM) Grain 6 3.6 %
3.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 7 13.5 %
2.00 oz Centennial [8.70 %] - Boil 60.0 min Hop 8 60.2 IBUs
1.00 oz Magnum [14.70 %] - Boil 30.0 min Hop 9 25.9 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 Yeast 10 -

  • This is the darkest crystal my LHS carries. This should be ok to substitute with, right?

    Mash @ 67C for 60 minutes

    I haven't had any experience with WLP005 and was wondering if WLP007 could be a possible substitute. I'm worried about under attenuation. I was planning on throwing about an ounce or so of dark toast oak chips in to the fermenter to mimic their 10% barrel fermentation. I was also wondering if anyone could recommend a good fermentation schedule for this (how long to leave in primary, whether or not the oak affects primary, do I also rack the oak to secondary, etc.)

    I probably won't be able to try this recipe for a little bit, I just brewed my first imperial stout and now don't have any open fermenters. Just figured I'd share the wealth and get a discussion going on brewing this great beer!
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  • Last Updated: 2022-01-01 10:45 UTC