Imperial chocolate stout - Beer Recipe - Brewer's Friend

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Imperial chocolate stout

256 calories 25.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 79.5% (brew house)
Source: DM
Calories: 256 calories (Per 330ml)
Carbs: 25.1 g (Per 330ml)
Created: Monday October 10th 2016
1.083
1.019
8.4%
64.8
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 kg Briess - Bonlander Munich13 kg Bonlander Munich 36 10 77.6%
1 kg American - Dark Chocolate1 kg Dark Chocolate 29 420 6%
0.30 kg American - Roasted Barley0.3 kg Roasted Barley 33 300 1.8%
0.65 kg American - Caramel / Crystal 40L0.65 kg Caramel / Crystal 40L 34 40 3.9%
0.65 kg American - Caramel / Crystal 120L0.65 kg Caramel / Crystal 120L 33 120 3.9%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 4.5%
0.40 kg German - Carafa III0.4 kg Carafa III 32 535 2.4%
16.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
88 g Magnum88 g Magnum Hops Pellet 15 Boil 60 min 55.4 38.3%
100 g East Kent Goldings100 g East Kent Goldings Hops Pellet 5 Boil 10 min 7.61 43.5%
42 g East Kent Goldings42 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.76 18.3%
230 g / $ 0.00
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
16 - 21 °C
Starter:
Yes
Fermentation Temp:
70 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 940 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
49 L Infusion -- 66 °C 60 min
Starting Mash Thickness: 2.9 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.85 L. Suggest reducing initial water volume to 45.4 L and adding 8.45 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 59.63 L. Suggest reducing strike water volume to 34.35 L and adding 14.23 L sparge/top-off. 48.6
Strike water volume at mash thickness of 2.9 L/kg 48.6
Mash volume with grains 59.6
Grain absorption losses -16.8
Remaining sparge water volume (equipment estimates 22.9 L) 19.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53.9 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.2
Post boil Volume 47
Going into fermentor 47
Total: 67.7  
Equipment Profile Used: System Default
 
Notes

the addition of the cocoa powder may have made the beer too bitter. i tried it on day 2 of fermentation and didnt like it, its like bitter dark chocolate. I would add less cocoa powder next time. As a solution, I may add lactose to the finished beer to increase the sweetness. I will keep tasting it and see what happens. Over all however, I think its a good flavor for a mexican chocolate stout.

bitterness faded, but I still think the cocoa added an unwanted edge. I'm adding 1/4 lb of lactose disolved in 2 cups water to the secondary for each 5 gallon.

On 11/22/16 day 11 i racked the beer into the secondary. To one i added 16grams ancho chilies includign seeds, broken apart
6 grams chili de arbol pods, cut open and wit hseeds
1 vailla bean cut open
8g cinnamon sticks broken up
2.2g (1 tbs) nutmeg
and 1/4th lb of lactose dissolved in 2 cups water and boiled

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  • Last Updated: 2016-11-22 23:09 UTC