P.I.S.S. - Parkway Imperial Special Stout - Beer Recipe - Brewer's Friend

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P.I.S.S. - Parkway Imperial Special Stout

367 calories 40.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: http://www.brewersfriend.com/homebrew/recipe/view/
Calories: 367 calories (Per 12oz)
Carbs: 40.8 g (Per 12oz)
Created: Wednesday August 24th 2016
1.109
1.032
10.2%
64.3
37.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 55.2%
6 lb Liquid Malt Extract - Munich6 lb Liquid Malt Extract - Munich 35 8 30.1%
16 oz Honey16 oz Honey 42 2 5%
6 oz Flaked Oats6 oz Flaked Oats 33 2.2 1.9%
7 oz American - Black Malt7 oz Black Malt 28 500 2.2%
9 oz American - Chocolate9 oz Chocolate 29 350 2.8%
5 oz American - Caramel / Crystal 40L5 oz Caramel / Crystal 40L 34 40 1.6%
4 oz German - Carafa II4 oz Carafa II 32 425 1.3%
319 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 17.5 10%
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 37.51 20%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 30 min 4.32 10%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 6 Boil 10 min 4.95 20%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 6 Dry Hop 7 days 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each vanilla bean Flavor Boil 10 min.
1 oz Chipotle chili, roasted and soaked in rum Spice Secondary 7 days
1 each Vanilla bean in rum Flavor Secondary 7 days
1 oz Oak chips in rum Flavor Secondary 7 days
4 oz Cacao nibs in rum Flavor Secondary 7 days
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 535 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey      
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Water: 5g Gypsum, 0g Epsom, 5g CaCl2, 4g Baking Soda in 8.5 gal total water

Water Gallons Quarts
Water added to kettle 7.53 30.1
Grain absorption losses (steep / mash) -1.62 -6.5
Volume increase from sugar/extract (early additions) 0.59 2.3
Starting boil volume 6.5 26
Boil off losses -1 -4
Amount in kettle at end of boil 5.5 22
Hops absorption losses -0.08 -0.3
Misc. losses -0.25 -1
Estimated amount in fermentor 5.18 20.7
Total: 7.53 30.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 8.28 33.1  
Mash volume with grains 9.32 37.3  
Grain absorption losses (steep / mash) -1.62 -6.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5.39 g | 21.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.28 33.1
Equipment Profile Used: System Default
 
Notes

Two stage yeast starter required. Each is 2 litres with 8 oz. DME. Ending cell count = 620B vs 560B required.

WaterAdditions: 5g Gypsum, 0g Epsom, 5g CaCl2, 4g Baking Soda in 8.5 gal total water

Flavoring additions:
1 vanilla bean @ 10 min boil
Secondary @ 7 days:
2 oz Cascade leaf hops
1 oz Chipotle chili, roasted and soaked 3 days in rum
1 vanilla bean 3 days in rum
Oak chips 3 days in rum
1 oz Cacao nibs 3 days in rum

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  • Last Updated: 2016-11-29 17:46 UTC