Marzipan Imperial Stout - Beer Recipe - Brewer's Friend

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Marzipan Imperial Stout

521 calories 55.5 g 0.5 L
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 17.5 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 18.5 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 521 calories (Per 0.5L)
Carbs: 55.5 g (Per 0.5L)
Created: Friday July 22nd 2022
1.110
1.030
10.5%
52.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Finest Maris Otter4 kg Finest Maris Otter 38 3 47.6%
1 kg Weyermann - Vienna Malt1 kg Vienna Malt 37 3.5 11.9%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 6%
300 g Weyermann - Carafa III300 g Carafa III 32 525 3.6%
300 g Belgian - Chocolate300 g Chocolate 30 340 3.6%
300 g Belgian - Special B300 g Special B 34 115 3.6%
200 g Weyermann - CaraRed200 g CaraRed 35 19.3 2.4%
200 g Weyermann - CaraRye200 g CaraRye 33 75 2.4%
100 g The Swaen - Blackswaen Black W100 g Blackswaen Black W 36 400 1.2%
100 g Weyermann - Melanoidin100 g Melanoidin 34.5 27 1.2%
100 g Weyermann - Caramunich Type 2100 g Caramunich Type 2 34 45 1.2%
100 g Bestmalz - BEST Wheat Malt100 g BEST Wheat Malt 37.7 2.2 1.2%
200 g Lactose (Milk Sugar)200 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.4%
1 kg Muntons - Light Dry Malt Extract (DME)1 kg Light Dry Malt Extract (DME) - (late boil kettle addition) 42 4.3 11.9%
8,400 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Chinook30 g Chinook Hops Pellet 13 Boil at 95 °C 60 min 42.12 50%
15 g Fuggles15 g Fuggles Hops Pellet 5.2 Boil at 95 °C 30 min 6.47 25%
15 g Fuggles15 g Fuggles Hops Pellet 5.2 Boil at 95 °C 15 min 4.18 25%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g cocoa nibs Flavor Mash 90 min.
20 g cocoa nibs Flavor Boil 0 min.
30 g American Oak Chips Medium Flavor Secondary 28 days
20 g Hungarian Oak Cubes Med Toast Flavor Secondary 28 days
20 g toasted cocoa nibs Flavor Secondary 28 days
4 each Tonka Beans Flavor Secondary 28 days
2 each Vanilla Beans Flavor Secondary 28 days
200 g Almonds (chopped & toasted @ 150°C for 30-40 min) Flavor Secondary 14 days
200 g Almonds (chopped & toasted @ 150°C for 30-40 min) Flavor Secondary 14 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 454 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Temperature 69 °C 69 °C 90 min
Sparge 78 °C 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.7 L) 29.1
Mash volume with grains (equipment estimates 38.4 L) 33.9
Grain absorption losses -7.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.6 L) 21
Volume increase from sugar/extract (late additions) 0.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 17.5 L) 18.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 18.5 L) 17.5
Total: 29.1  
Equipment Profile Used: System Default
 
Notes

The flaked oats were slightly toasted in the oven @ 150°C

Secondary (4 weeks):

First 2 weeks:

  • 200g Almonds (chopped, 20 min @150°C in the oven) in a bag
  • 2x vanilla beans (pre-soaked in vodka for 2 weeks) along with:
    3 tonka beans (one of them grated)
    Hungarian and American medium toasted oak cubes/chips (about 60g together, little bit more of the american)
  • 20g cocoa nibs and 1 grated tonka bean (both toasted in the oven for about 10 minutes @ 150°C)


    Second 2 weeks:
  • Took out the almond bag and put another 200g in (chopped, 30-40 min @ 150°C in the oven)

    My OG was 1.112 and the FG was 1.044 of which I am uncertain why that happened. 2 packs of yeast should have been enough, and I don't recall any problems with mashing. So the alc. was 9%

    Before bottling I couldn't refuse to sample it a few times in secondary, it tasted and smelled SO GOOD I could drink it right away. It was really marzipany/almondy, desserty, chocolatey...

    Bottled amount was 12 liters, 2.0 Co2/vol

    At first I was a little bit let down because the aroma was not nearly as strong as it was in the secondary. There was no alcohol burn, it simply wasnt very strong in aromas and flavours as mch as I expected. I didn't get the 'marzipan' feel really... it was still delicious though.

    After aging for 3-4 months is where it really started to taste as I anticipated... started to get more and more of the marzipan/almond, chocolate popped up a lot more too. Much much stronger in the aromas and flavours, just what I was missing in it's younger state.

    Now it really is a marzipan beer! :)
    This is my mastercraft!
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  • Last Updated: 2023-10-12 00:04 UTC