1-24-16 Mexican Imp Stout BB#2 - Beer Recipe - Brewer's Friend

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1-24-16 Mexican Imp Stout BB#2

367 calories 40.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 367 calories (Per 12oz)
Carbs: 40.8 g (Per 12oz)
Created: Wednesday January 20th 2016
1.109
1.032
10.2%
89.0
44.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale 2-Row16 lb Pale 2-Row 37 1.8 73.6%
1.25 lb United Kingdom - Pale Chocolate1.25 lb Pale Chocolate 33 207 5.7%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4.6%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 4.6%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 6.9%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.6%
21.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Challenger3 oz Challenger Hops Leaf/Whole 8.5 Boil 60 min 68.4 60%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Leaf/Whole 5 Boil 30 min 20.61 40%
5 oz / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
1968 - 2nd pack
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Fly Sparge -- 151 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.16 32.6  
Mash volume with grains 9.9 39.6  
Grain absorption losses -2.72 -10.9  
Remaining sparge water volume (equipment estimates 1.5 g | 6 qt) 1.81 7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.69 g | 26.8 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.97 39.9
Equipment Profile Used: System Default
 
Notes

3 vanilla beans
1 cinnamon stick
Ancho Pepper
Pasilla Pepper

Brew day:
Mash water: 165 degrees, mash about 152
1.2" = 1 gallon
Started with 6.25 gallons boil (pre-mash), adding 3 gal for sparge

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  • Last Updated: 2016-01-24 15:56 UTC