Big stout 2.0 - Beer Recipe - Brewer's Friend

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Big stout 2.0

411 calories 32.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.133 (recipe based estimate)
Post Boil Gravity: 1.133 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 411 calories (Per 330ml)
Carbs: 32.4 g (Per 330ml)
Created: Friday February 21st 2025
1.133
1.020
14.9%
23.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Crisp Malting - No.19 Floor Malt Maris Otter6 kg No.19 Floor Malt Maris Otter 37 3 51.3%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 8.5%
800 g Dingemans - Special B800 g Special B 33.1 125 6.8%
600 g Crisp Malting - Dark Crystal Malt 240600 g Dark Crystal Malt 240 33.1 122 5.1%
800 g Warminster Maltings - Low Colour Chocolate800 g Low Colour Chocolate 32.6 177 6.8%
500 g Simpsons - DRC500 g DRC 34.7 115 4.3%
2 kg Brown Sugar2 kg Brown Sugar 45 15 17.1%
11,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Barth-Haas - Hallertauer Magnum30 g Hallertauer Magnum Hops Pellet 13.5 Boil 60 min 23.45 100%
30 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
3 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 224 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 43 °C -- --
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 30.4
Mash volume with grains 36.8
Grain absorption losses -9.7
Remaining sparge water volume (equipment estimates 8.5 L) 9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 29.5 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20.8 L) 30
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30 L) 20.8
Total: 39.4  
Equipment Profile Used: System Default
"Big stout 2.0" Imperial Stout beer recipe by dzoug. All Grain, ABV 14.88%, IBU 23.45, SRM 50, Fermentables: (No.19 Floor Malt Maris Otter, Flaked Oats, Special B, Dark Crystal Malt 240, Low Colour Chocolate, DRC, Brown Sugar) Hops: (Hallertauer Magnum)
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  • Last Updated: 2025-03-16 11:12 UTC