Slacking Imperial Stout #01 - Beer Recipe - Brewer's Friend

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Slacking Imperial Stout #01

252 calories 24.5 g 12 oz
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Beer Stats
Method: Extract
Style: Imperial Stout
Boil Time: 30 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.11 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 252 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Sunday December 18th 2022
1.076
1.017
7.8%
43.7
48.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
860 g Briess - LME Pale Ale860 g LME Pale Ale 34.5 6 80.4%
860 g / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
130 g Proximity - Roasted Barley130 g Roasted Barley 33 475 12.1%
40 g Belgian - Special B40 g Special B 34 115 3.7%
40 g Rahr - Kilned Caramel 47L40 g Kilned Caramel 47L 32.2 47 3.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Hop Union - Sorachi Ace6 g Sorachi Ace Hops Pellet 11.9 Boil 30 min 31.13 42.9%
2 g Hop Union - Sorachi Ace2 g Sorachi Ace Hops Pellet 11.9 Boil 5 min 2.69 14.3%
6 g Nelson Sauvin6 g Nelson Sauvin Hops Pellet 12.5 Hop Stand 10 min 9.91 42.9%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 g Yeast Nutrient Other Boil 15 min.
1 g Irish Moss Fining Boil 10 min.
0.40 g Gypsum Water Agt Mash 0 min.
1.50 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
5 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
59 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 24 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 0.4 oz       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
0.16 qt Steeping 171 °F 160 °F 30 min
1 gal Temperature 160 °F 160 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 1.66 g | 6.7 qt) 1.01 4  
Mash volume with grains (equipment estimates 1.66 g | 6.7 qt) 1.04 4.2  
Grain absorption losses (steeping) -0.06 -0.2  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 1.77 g | 7.1 qt) 1.11 4.4  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil volume 1.01 4  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Going into fermentor 1 4  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.01 4
Equipment Profile Used: System Default
 
Notes

Add 1.5g baking soda, 0.4g gypsum.

Bring water to 75C, steep specialty malts for 30 mins. Forgot to turn off the heat (lowest flame), when remove lid bring up to boil only used 2mins (water raise from 75C to appox. 88C in these 30 mins?)

Bring to boil, add 6g sorachi-ace and boil for 15mins, then flame out and add malt extract (1kg LME) - used 15 mins for adding the LME as found initial extract have mold.

Bring to boil again, and top up water to 4L. Add 2g sorachi ace and boil for 5 mins, flame out. Cool down wort to 80C and add 6g Nelson Sauvin, hop stand for 10 mins. wort temp drop to 65C in 10 mins. Cool down wort to 23C, pitch 5g dry yeast.

Refractometer reading 1.076, 0.011pt lower than expected, may due to haven't done enough sparging for the steeping malt.

Ferment in room temp (20C)

Priming 2.0 vol CO2 - since I only bottle 1 (500ml), added 1.8g sugar for priming. 1.1g for second bottle (375ml)

Other 2L goes in force carbonation - 8g Co2 cartridge in 15 psi, chill in 5C. After 72 hours noticed that the psi gone up to 20 psi. Close the gas gauge and let it chill for 72 hours more. When open notice no Co2 and no foam, maybe due to no shaking the beer in the process. Replace a new 8g Co2 cartridge and give it a shake 2-3 times a day. After 48 hours served with beautiful foam - Shaking is very important!

Clear flavor profile, some acetyldehyde (green apple), toasted coffee cocoa, some hints of chocolate. Can serve as a good base to add some more ingredients e.g. peanut butter, cocoa nibs, vanilla, etc.

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  • Last Updated: 2023-03-01 03:15 UTC