The Dementor Imperial Stout - Beer Recipe - Brewer's Friend

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The Dementor Imperial Stout

354 calories 29.7 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.197 (recipe based estimate)
Post Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Geoff Coleman
Calories: 354 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
URL: https://beerandbrewing.com/the-dementor-imperial-stout-recipe/
Created: Sunday April 30th 2023
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Russian Imperial Stout Redux

by PunchYouInTheIPA

OG: 1.116 FG: 1.026 ABV: 11.9% IBU: 30

1.107
1.018
11.8%
70.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb US - Pale 2-Row13 lb Pale 2-Row 37 1.8 62.7%
1.50 lb United Kingdom - Roasted Barley1.5 lb Roasted Barley 29 550 7.2%
12 oz Crisp Malting - Chocolate Malt12 oz Chocolate Malt 32.66 450 3.6%
8 oz United Kingdom - Black Patent8 oz Black Patent 27 525 2.4%
8 oz United Kingdom - Crystal 60L8 oz Crystal 60L 34 60 2.4%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 2.4%
2 lb Briess - DME Pale Ale2 lb DME Pale Ale 45 6 9.6%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 42 0.5 9.6%
20.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.70 oz Warrior1.7 oz Warrior Hops Pellet 16 Boil 60 min 65.79 45.9%
2 oz Mount Hood2 oz Mount Hood Hops Pellet 4.8 Boil 10 min 5.05 54.1%
3.70 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Water Agt Mash 0 min.
1 tsp Yeast Nutrient Other Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 184 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (5.04 g). Reduce mash thickness to 1.19 qt/lb or increase pre-boil volume to 4.24 g.    
Strike water volume at mash thickness of 1.5 qt/lb 6.28 25.1  
Mash volume with grains 7.62 30.5  
Grain absorption losses -2.09 -8.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 5.04 20.2
Equipment Profile Used: System Default
 
Notes

(I replaced 6 lb of 2-row with 2 lb of DME and 2 lb of dextrose from the original recipe so it will fit in the Foundary)

Do a single infusion mash at 150°F (66°C) for 60 minutes. In order to create enough high-gravity wort, you can use a larger mash tun (10 gal/38 l), combine two mashes in the kettle, or supplement with malt extract. After sparging, boil for 60 minutes, following the hops schedule. Add the clarifying tablet and yeast nutrient (to ensure a healthy fermentation) at 15 minutes.

Cool the wort to 66°F (19°C), aerate it or add oxygen prior to pitching, and pitch the rehydrated yeast. (If you’re using liquid yeast, be sure to make an adequate yeast starter.)

Ferment at 66°F (19°C) (see Brewer’s Notes for more details). Be sure to use a blow-off tube!

BREWER’S NOTES
Brewing an imperial stout can be challenging. Here are some tips to help.

Pitch the yeast and let the temperature rise to 68°F (20°C) and hold that over the first 3 days. Raise the fermentation temperature gradually to the low 70s Fahrenheit (20s Celsius) to help the yeast complete fermentation and reabsorb any diacetyl that was produced during fermentation.

Be sure to check your gravity during fermentation to be aware of any potential fermentation issues and to know when you have reached your target gravity.

After 2−3 weeks in the primary, rack the beer off the yeast cake into a secondary fermenter for an extended conditioning period of 2−4 months. Purge the fermenter with CO2 if possible, and keep it in a dark area that has consistent temperatures in the low 60s Fahrenheit (mid teens Celsius).

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  • Last Updated: 2023-04-30 16:26 UTC