Barrel-Aged Imperial Stout - Beer Recipe - Brewer's Friend

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Barrel-Aged Imperial Stout

316 calories 30.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.39 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 316 calories (Per 12oz)
Carbs: 30.3 g (Per 12oz)
Created: Tuesday December 19th 2023
1.095
1.021
9.8%
36.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row - Toasted11 lb Pale 2-Row - Toasted 33 30 53%
4 lb Munich Malt4 lb Munich Malt 36.8 7.87 19.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 9.6%
1.50 lb Origin Malt - C401.5 lb C40 34.5 40 7.2%
1.25 lb Muntons - Chocolate Malt1.25 lb Chocolate Malt 30.8 350 6%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.8%
20.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.15 oz Magnum1.15 oz Magnum Hops Pellet 15 Boil 0 min 37.7%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 13.4 Boil 25 min 19.99 24.6%
1.15 oz Columbus1.15 oz Columbus Hops Pellet 13.4 Boil 10 min 15.99 37.7%
3.05 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1.5 grams Gypsum
1.9 grams CaCL
2.6 grams Baking Soda
1.9mL lactic acid
pH = 5.42
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.94 gal Fly Sparge 152 °F 152 °F 60 min
Starting Grain Temp: 155 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 9.08 36.3  
Mash volume with grains 10.74 43  
Grain absorption losses -2.59 -10.4  
Remaining sparge water volume (equipment estimates 1.26 g | 5 qt) 1.16 4.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.49 g | 30 qt) 7.39 29.6  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.23 40.9
Equipment Profile Used: System Default
 
Notes

Mash Steps

Mash In: 155F @ 60 minutes<br />
Mash Out: 168F for 10 minutes<br />


Boil Ingredients for 60 minute boil

1.15 oz Magnum [12% aa] @ 60 minutes (38.5 IBU)<br />
0.74 oz Columbus [14% aa] @ 25 minutes (20.2 IBU)<br />
1 whirlfloc tablet @ 15 minutes<br />
1.15 oz Columbus [14% aa] @ 10 minutes (16.3 IBU)
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  • Public: Yup, Shared
  • Last Updated: 2023-12-19 03:57 UTC