Black Chocolate Imperial Stout - Beer Recipe - Brewer's Friend

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Black Chocolate Imperial Stout

383 calories 39.2 g 12 oz
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Beer Stats
Method: Extract
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.157 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Mike Smith
Calories: 383 calories (Per 12oz)
Carbs: 39.2 g (Per 12oz)
Created: Saturday December 20th 2014
1.114
1.029
11.1%
63.4
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Dark6 lb Dry Malt Extract - Dark 44 30 34.2%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 2.8%
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 17.1%
0.60 lb Brown Sugar0.6 lb Brown Sugar 45 15 3.4%
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 30 18.8%
0.80 lb Cane Sugar0.8 lb Cane Sugar 46 0 4.6%
14.20 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.25 lb United Kingdom - Chocolate1.25 lb Chocolate 34 425 7.1%
0.60 lb American - Black Malt0.6 lb Black Malt 28 500 3.4%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2.8%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 5.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Pellet 15.2 Boil 60 min 40.28 50%
1 oz Galena1 oz Galena Hops Pellet 13.9 Boil 30 min 14.15 25%
1 oz Magnum1 oz Magnum Hops Pellet 13.7 Boil 15 min 9.01 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Cocoa Powder Flavor Boil 5 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.46 g | 25.8 qt) 3.31 13.2  
Mash volume with grains (equipment estimates 6.46 g | 25.8 qt) 3.58 14.3  
Grain absorption losses (steeping) -0.42 -1.7  
Volume increase from sugar/extract (early additions) 1.11 4.4  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.31 13.2
Equipment Profile Used: System Default
 
Notes

-Add 3 lbs Dark DME, 0.5 lbs lactose, 1.0 lb Cane sugar, 0.6 lbs Brown sugar at 30 minutes into boil.
-Add 2 tbsp Hershey's special dark cocoa powder 50 minutes into boil.
-Add 1 Tbsp Vanilla extract at flame out.
-Pitched 3 packages (33g) re-hydrated Nottingham Ale Yeast [Way too much - major blowout. Lost 1 gallon]
Transferred to secondary after two weeks.
Bottled using 3/4 cup corn sugar at four weeks.
41 12-ounce bottles.
3/25/2015 Update: Three months after bottling, bottles of this beer have carbonated.

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  • Last Updated: 2015-03-25 18:33 UTC