Imperial Stout - Beer Recipe - Brewer's Friend

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Imperial Stout

340 calories 38.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 4 gallons (ending kettle volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Andrew Whitaker
Calories: 340 calories (Per 12oz)
Carbs: 38.1 g (Per 12oz)
Created: Thursday September 8th 2022
1.101
1.030
9.3%
53.7
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Rahr - Standard 2-Row10 lb Standard 2-Row 36.8 1.8 66.7%
0.85 lb Briess - Caramel Munich 60L0.85 lb Caramel Munich 60L 35.4 60 5.7%
1 lb Dingemans - Special B1 lb Special B 33.1 125 6.7%
0.50 lb Briess - Special Roast0.5 lb Special Roast 33 40 3.3%
0.50 lb Crisp Malting - Pale Chocolate0.5 lb Pale Chocolate 32.7 220 3.3%
0.69 lb American - Roasted Barley0.69 lb Roasted Barley 33 300 4.6%
0.31 lb Briess - Midnight Wheat Malt0.31 lb Midnight Wheat Malt 25 550 2.1%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 6.7%
0.15 lb Briess - Caramel Malt - 40L0.15 lb Caramel Malt - 40L 35.4 40 1%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.3 Boil 60 min 42.07 60%
1 oz Cascade1 oz Cascade Hops Pellet 6.1 Boil 15 min 11.63 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.07 g gypsum (calcium sulfate) Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Stillwater, OK City Water 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
95 15 120 182 212.3 118.5
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 7.63 30.5  
Mash volume with grains 8.83 35.3  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.59 g | 22.4 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 3.91 g | 15.6 qt) 4 16  
Estimated amount in fermentor 4 16  
Total: 7.63 30.5
Equipment Profile Used: System Default
 
Notes

Brewed on 9/27/20222 via BIAB Method with Connor Cox

Mash water = 6.5 gallons at ~153 F for 60 minutes
SG = 17.5 Brix = 1.072 g/L
OG = 4 gallons of 25.2 Brix = 1.106 g/L

Put wort onto S-33 yeast cake from previous english porter.

On 9/29/22 the gravity was 1.034 g/L.

Final gravity should be close to 10.5% ABV

On October 9th I added a few ounces of medium/dark oak chips that had been soaking in 375 mL of Makers Mark. All oak chips and booze were poured into the stout to age until 11/12/22 when I kegged all 3 gallons to carbonate and age until Christmas.

A few 0.75L bottles will be conditioned as well. Yeast is CBC-1.

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  • Last Updated: 2022-11-12 20:15 UTC