Bring Out the Imp Stout - Beer Recipe - Brewer's Friend

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Bring Out the Imp Stout

274 calories 24.7 g 12 oz
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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: 1.152 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joe Reynolds
Calories: 274 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
URL: https://beerandbrewing.com/bring-out-the-imp-stout-recipe/
Created: Sunday April 30th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pale 2-Row12 lb Pale 2-Row 37 1.8 64%
2.20 lb United Kingdom - Crystal 60L2.2 lb Crystal 60L 34 60 11.7%
2.20 lb Crisp Malting - Chocolate Malt2.2 lb Chocolate Malt 32.66 450 11.7%
12 oz Dingemans - Mroost 1400 MD (Debittered black malt)12 oz Mroost 1400 MD (Debittered black malt) 35 525 4%
1.10 lb Briess - Brewers Oat Flakes / Flaked oats1.1 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 5.9%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2.7%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Magnum1.25 oz Magnum Hops Pellet 15 Boil 60 min 25.86 29.4%
3 oz Willamette3 oz Willamette Hops Pellet 4.5 Whirlpool 10 min 9.19 70.6%
4.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
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) 146 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 (5.59 g). Reduce mash thickness to 1.18 qt/lb or increase pre-boil volume to 4.44 g.    
Strike water volume at mash thickness of 1.5 qt/lb 7.03 28.1  
Mash volume with grains 8.53 34.1  
Grain absorption losses -2.34 -9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 5.59 22.4
Equipment Profile Used: System Default
 
Notes

Saccharification rest at 155°F (68°C) for 60 minutes. Boil for 90 minutes. Ferment at 67–72°F (19–22°C) for 10 days (or until gravity stabilizes).

If possible, opt for softer water to facilitate a rounder mouthfeel. The rice hulls are optional but will help prevent a stuck mash, especially with the significant weight of oats. If you’re using dry yeast, consider making a pitch starter with rehydrated yeast and ~250ml of 8°P wort made from DME the night before your brew day.

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  • Last Updated: 2023-04-30 16:35 UTC