The Big Stout - Beer Recipe - Brewer's Friend

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The Big Stout

363 calories 32.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Pre Boil Gravity: 21.4 °P (recipe based estimate)
Post Boil Gravity: 25.8 °P (recipe based estimate)
Efficiency: 57% (brew house)
Calories: 363 calories (Per 12oz)
Carbs: 32.5 g (Per 12oz)
Created: Monday January 13th 2025
25.8 °P
5.4 °P
11.6%
52.5
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
75 lb Mecca Grade - Pelton75 lb Pelton 36 2 75%
7 lb Flaked Oats7 lb Flaked Oats 33 2.2 7%
6 lb United Kingdom - Pale Chocolate6 lb Pale Chocolate 33 207 6%
3 lb American - Roasted Barley3 lb Roasted Barley 33 300 3%
7 lb German - Carafa III7 lb Carafa III 32 535 7%
2 lb Thomas Fawcett - Black Malt2 lb Black Malt - (late boil kettle addition) 32 545 2%
100 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
125 g Magnum125 g Magnum Hops Pellet 15 Boil 60 min 48.99 55.6%
100 g Perle100 g Perle Hops Pellet 8.2 Whirlpool at 170 °F 15 min 3.49 44.4%
225 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
50 g Citric acid Water Agt Mash 0 min.
30 g Yeast nutrient Other Boil 15 min.
5 lb Brown Sugar Other Primary 2 days
9 lb Dried malt extract Other Primary 1 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3.01 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 1757 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Maddog's water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
97.1 13 50 78.9 54 61
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 gal Strike 168 °F 154 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.8 gal (79.19 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.8 gal (31.19 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 39.25 gal (157 qt). Suggest reducing strike water volume to 4 gal (16 qt) and adding 27.25 gal (109 qt) sparge/top-off. 31.25 125  
Strike water volume at mash thickness of 1.25 qt/lb 31.25 125  
Mash volume with grains 39.25 157  
Grain absorption losses -12.5 -50  
Remaining sparge water volume (equipment estimates 1.3 g | 5.2 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.8 g | 79.2 qt) 22 88  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 18.13 72.5  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
Going into fermentor 18 72  
Total: 34.75 139
Equipment Profile Used: System Default
 
Notes

Oxygenate again12-15 hours after knockout.
Add big pitch of high gravity yeast on day 3
Add 3# DME on days 3, 5, and 7 (yes, that is 9# of dme)
Add 2.5# of brown sugar on days 4 and 6

Ferment for 30 days, then into a 15gal rye whiskey barrel for anywhere from 6-12 months.

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  • Last Updated: 2025-02-04 04:26 UTC