Imperial Stout - Beer Recipe - Brewer's Friend

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Imperial Stout

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 65.58 liters
Post Boil Size: 60 liters
Pre Boil Gravity: 1.102 (recipe based estimate)
Post Boil Gravity: 1.113 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Sunday April 17th 2022
1.113
1.032
10.7%
60.3
41.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg Gladfield - American Ale Malt15 kg American Ale Malt 37.3 2.54 71.4%
2 kg Gladfield - Medium Crystal Malt2 kg Medium Crystal Malt 35.4 56.35 9.5%
1.50 kg Gladfield - Big O, Malted Oats1.5 kg Big O, Malted Oats 27.5 2.28 7.1%
1.50 kg Gladfield - Roasted Wheat1.5 kg Roasted Wheat 33.6 279.19 7.1%
0.50 kg Gladfield - Light Chocolate Malt0.5 kg Light Chocolate Malt 32.7 355 2.4%
0.40 kg Lactose (Milk Sugar)0.4 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 1.9%
0.10 kg Gladfield - Sour Grapes Malt Acid0.1 kg Sour Grapes Malt Acid 12.4 2.03 0.5%
21 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
85 g Magnum85 g Magnum Hops Pellet 15 Boil 60 min 40.28 60.7%
55 g Magnum55 g Magnum Hops Pellet 15 Boil 30 min 20.03 39.3%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 g Baking Soda Water Agt Mash 0 min.
32 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
17 g Epsom Salt Water Agt Mash 0 min.
7 g Gypsum Water Agt Mash 0 min.
1.25 g Table Salt Water Agt Mash 0 min.
10 g Whirlflock Water Agt Boil 15 min.
10 g Yeast Nutrient Other Boil 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
1 g Epsom Salt Water Agt Sparge 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1661 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.8 bar       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
147 15 9 199 90 91
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
65 L Strike 69 °C 67 °C 60 min
55 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.83 L. Suggest reducing initial water volume to 45.14 L and adding 12.43 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 65.1 L. Suggest reducing strike water volume to 31.8 L and adding 19.7 L sparge/top-off. 51.5
Strike water volume at mash thickness of 2.5 L/kg 51.5
Mash volume with grains 65.1
Grain absorption losses -20.6
Remaining sparge water volume (equipment estimates 27.6 L) 35.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 57.6 L) 65.6
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 50 L) 60
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 60 L) 50
Total: 87.1  
Equipment Profile Used: System Default
 
Notes

Is This Infected?! - Imperial Stout 9.5% / 25.3 °P by @doth.brewery

Dessert stout with plenty of variations in the notes. I've done 3 different flavours now.

ANVIL Foundry 10.5

75% efficiency

Batch Volume: 20.82 L

Boil Time: 75 min



Mash Water: 32.84 L, Top-Up Water: 1.47 L, Total Water: 34.31 L, (50% diluted with 15.71 L Distilled Water)

Boil Volume: 28 L

Pre-Boil Gravity: 1.082



Vitals

Original Gravity: 1.107

Final Gravity: 1.035

IBU (Tinseth): 60

BU/GU: 0.56

Colour: 81 EBC 



Mash

Sacch' Rest — 67.2 °C — 60 min

Mash Out — 76.7 °C — 10 min



Malts (8.902 kg)

6.577 kg (68.6%) — Briess Brewers Malt 2-Row — Grain — 3.3 EBC – Gladfield American Ale

907 g (9.5%) — Briess Caramel Malt — Grain — 105 EBC – Gladfield Medium Crystal x 0.75

680 g (7.1%) — Briess Oats, Flaked — Grain — 2.8 EBC – Gladfield Big O

397 g (4.1%) — Briess Midnight Wheat — Grain — 1465 EBC – Gladfield Roasted Wheat Malt x 3

170 g (1.8%) — Briess Chocolate — Grain — 935 EBC – Gladfield Light Chocolate

170 g (1.8%) — Simpsons Crystal Medium — Grain — 148 EBC – Gladfield Medium Crystal x 1.4



Other (680 g)

454 g (4.7%) — BrewVint Milk Sugar (Lactose) — Sugar — 0 EBC — Flameout

227 g (2.4%) — Maltodextrin — Sugar — 5.9 EBC — Flameout



Hops (70.9 g)

42.5 g (39 IBU) — Magnum 10.9% — Boil — 60 min

28.3 g (20 IBU) — Magnum 10.9% — Boil — 30 min



Miscs

0.5 g — Baking Soda (NaHCO3) — Mash

11.08 g — Calcium Chloride (CaCl2) — Mash

2.29 g — Epsom Salt (MgSO4) — Mash

2.29 g — Gypsum (CaSO4) — Mash

1.52 g — Calcium Chloride (CaCl2) — Sparge

0.31 g — Epsom Salt (MgSO4) — Sparge

0.31 g — Gypsum (CaSO4) — Sparge

1 items — Whirlfloc — Boil — 15 min

1 oz — Biofine Clear — Bottling



Yeast

1 pkg — Imperial Yeast A10 Darkness 75%

2 L starter 218 g DME / 267 g LME

503 billion yeast cells
0.95 million cells / ml / °P



Fermentation

Primary — 20 °C — 14 days



Carbonation: 2.4 CO2-vol



Water Profile - Ca2+ 147 Mg2+ 15 Na+ 9 Cl- 199 SO42-  90 HCO3-  91



This is my base stout. I always do something a little creative with it for flavouring. So far, there have been 3 variations. 3 split vanilla beans and 4oz cacao nibs in a bourbon tincture have made it into every variation. For my Oreo one, I did the tincture above and I added a bag of family-size Oreos to the mash. I also used Amoretti Artisan Flavouring, cookies, and cream 3-5 days prior to packaging For my S'more's one, I did the tincture above and used S'mores Amoretti Artisan Flavouring 3-5 days prior to packaging For my French Toast one, I did the tincture EXCEPT I added cinnamon sticks to the tincture. I also used Amorettie Artisan French Toast artisan flavouring.

https://web.brewfather.app/share/6azSqtibm4ixfnmo4YEM0xVGbNP10a?fbclid=IwAR1Yi1g_j6pAEgdODELmu6-fEKzDWAxNg2PNmvoIHCEjjltOokgghfjENZY

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  • Last Updated: 2022-04-21 20:33 UTC