Old Nehampkin Imperial Stout - Beer Recipe - Brewer's Friend

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Old Nehampkin Imperial Stout

277 calories 24.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.9 gallons
Post Boil Size: 6.65 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Annie Johnson
Hop Utilization: 96%
Calories: 277 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Friday January 21st 2022
1.084
1.016
9.0%
101.0
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Briess - Pale Ale Malt 2-Row15 lb Pale Ale Malt 2-Row 36.8 3.5 75.4%
1.50 lb Briess - American - Roasted Barley1.5 lb American - Roasted Barley 33.1 300 7.5%
1 lb Weyermann - Chocolate Rye1 lb Chocolate Rye 29.9 240 5%
8 oz Briess - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 2.5%
8 oz Bairds - Chocolate Malt8 oz Chocolate Malt 31 475 2.5%
8 oz Dingemans - Special B8 oz Special B 33.1 125 2.5%
8 oz Briess - Victory Malt8 oz Victory Malt 34.5 28 2.5%
6.40 oz Briess - Carabrown Malt6.4 oz Carabrown Malt 36.3 55 2%
318.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Artisan - Warrior2 oz Warrior Hops Pellet 16.7 Boil 60 min 84.42 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.8 Boil 30 min 11.27 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.8 Boil 10 min 5.32 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Kick Carrageenan Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
25 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.31 psi       Temp: 37 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Bru'n Water: Black Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 33 45 35 140
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal BIAB Steeping 158 °F 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.08 gal (48.33 qt). Suggest reducing initial strike volume to 10.45 gal (41.79 qt) and adding 0.08 gal (0.33 qt) sparge/top-off. 10.53 42.1  
Strike water volume (equipment estimates 10.28 g | 41.1 qt) 10.53 42.1  
Mash volume with grains (equipment estimates 11.83 g | 47.3 qt) 12.08 48.3  
Grain absorption losses -2.43 -9.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7.9 31.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.65 26.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.65 g | 26.6 qt) 6 24  
Total: 10.53 42.1
Equipment Profile Used: System Default
 
Notes

(Note: I replaced the 11 lbs. of Pale Liquid Malt Extract (LME) in the original recipe with 15 lbs. of Pale Ale 2-Row Malt since I prefer all-grain over extract)

Here is Annie Johnson’s recipe for a rich, complex, adjunct-free imperial stout that mellows and improves with some time in the cellar.

DIRECTIONS:
Mill the grains. Heat water to 158°F (70°C) and steep the grains for 60 minutes. Remove the grains and drain well. Bring wort to a good rolling boil, and boil for 60 minutes, adding hops, Whirlfloc (or Irish moss), and yeast nutrient according to the schedule. Chill to 65°F (18°C), aerate well, and pitch plenty of healthy yeast. Ferment for at least 2 weeks before sampling. When fermentation is complete and gravity has stabilized, crash, package, and carbonate. This is a great beer for bottle conditioning—otherwise, be prepared to tie up a keg for 6 months or longer.

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  • Last Updated: 2022-01-21 21:10 UTC