1 Gal Crisp Imperial Stout - Beer Recipe - Brewer's Friend

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1 Gal Crisp Imperial Stout

312 calories 34.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 1.96 gallons
Post Boil Size: 1.38 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 312 calories (Per 12oz)
Carbs: 34.7 g (Per 12oz)
Created: Sunday August 20th 2023
1.093
1.027
9.5%
44.4
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.88 lb United Kingdom - Maris Otter Pale3.875 lb Maris Otter Pale 38 3.75 84.7%
0.13 lb United Kingdom - Extra Dark Crystal 160L0.125 lb Extra Dark Crystal 160L - (late mash tun addition) 33 160 2.7%
0.38 lb United Kingdom - Black Patent0.375 lb Black Patent - (late mash tun addition) 27 525 8.2%
0.20 lb Brown Malt0.2 lb Brown Malt - (late mash tun addition) 34 90.36 4.4%
4.57 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.50 g Target7.5 g Target Hops Pellet 9.6 Boil 60 min 30.41 41.4%
5.60 g East Kent Goldings5.6 g East Kent Goldings Hops Pellet 5.4 Boil 30 min 9.81 30.9%
5 g Challenger5 g Challenger Hops Pellet 7.9 Hop Stand 0 min 4.17 27.6%
18.10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Water Agt Mash 0 min.
0.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
0.70 g Gypsum Water Agt Mash 1 hr.
1.70 g Salt Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
3.34 ml Lactic acid Water Agt Mash 1 hr.
1.70 g Chalk Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
0.25 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 37 B cells required
Lallemand - Lalvin EC-1118
Amount:
0.25 Each
Cost:
Attenuation (avg):
65%
Flocculation:
High
Optimum Temp:
59 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 37 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
London-Wells - Brungard
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 5 175 125 65 260
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.75 gal Strike 162 °F 145 °F 60 min
0.84 gal Fly Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 1.72 6.9  
Mash volume with grains 2.08 8.3  
Grain absorption losses -0.57 -2.3  
Remaining sparge water volume (equipment estimates 2.63 g | 10.5 qt) 1.07 4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 1.96 7.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 1.26 g | 5 qt) 1.38 5.5  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.37 g | 5.5 qt) 1.25 5  
Total: 2.78 11.1
Equipment Profile Used: System Default
 
Notes

Hops adjusted: BU/GU ratio 0.45
30 min hop stand
Pitch EC-1118 after two days of fermentation

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  • Last Updated: 2023-10-28 19:10 UTC