The 2016 Series - Imperial Stout - Beer Recipe - Brewer's Friend

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The 2016 Series - Imperial Stout

340 calories 35.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 18.2 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 50% (brew house)
Source: lankbrew
Calories: 340 calories (Per 330ml)
Carbs: 35.1 g (Per 330ml)
Created: Wednesday December 2nd 2015
1.109
1.028
10.7%
145.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg American - Pale 2-Row7.5 kg Pale 2-Row 37 1.8 58.7%
0.60 kg American - Caramel / Crystal 90L0.6 kg Caramel / Crystal 90L 33 90 4.7%
0.60 kg American - Rye0.6 kg Rye 38 3.5 4.7%
1.20 kg Flaked Oats1.2 kg Flaked Oats 33 2.2 9.4%
0.79 kg American - Chocolate0.785 kg Chocolate 29 350 6.1%
0.50 kg American - Roasted Barley0.5 kg Roasted Barley 33 300 3.9%
0.60 kg American - Buckwheat Malt - Gluten Free0.6 kg Buckwheat Malt - Gluten Free 25 2 4.7%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 1.8 3.9%
0.50 kg Corn Sugar - Dextrose0.5 kg Corn Sugar - Dextrose 46 0.5 3.9%
12.79 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Columbus55 g Columbus Hops Pellet 15 Boil 75 min 83.63 40.7%
40 g Pacific Gem40 g Pacific Gem Hops Pellet 15.4 Boil 30 min 45.92 29.6%
40 g Green Bullet40 g Green Bullet Hops Pellet 11 Boil 10 min 15.47 29.6%
135 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g protafloc Fining Boil 15 min.
20 g whiskeysoaked oakchips Other Secondary 28 min.
5 g 1 vanilla bean split lengthwis Other Secondary 14 min.
0.07 L coffeebeans Other Secondary 14 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Temperature -- 68 °C 60 min
Starting Mash Thickness: 2.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.1 L/kg 25.8
Mash volume with grains 33.9
Grain absorption losses -12.3
Remaining sparge water volume (equipment estimates 13.1 L) 9.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26 L) 22
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 18.2
Going into fermentor 18.2
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

First ferment in 1-2 week
Second ferment in 14 days with coffee and vanilla bean.
After 14 days of second ferment, remove coffee and vanilla and keep for 14 more days with oak chips that has been in 5cl smoked whiskey for 2 days..

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  • Last Updated: 2016-01-27 18:14 UTC