Imperial Maple Stout II - Beer Recipe - Brewer's Friend

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Imperial Maple Stout II

397 calories 36 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 82% (ending kettle)
Source: PumpkinHill
Calories: 397 calories (Per 12oz)
Carbs: 36 g (Per 12oz)
Created: Friday January 27th 2017
1.119
1.024
12.4%
50.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 63.3%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7%
5 oz American - Black Malt5 oz Black Malt 28 500 2.2%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.5%
1.10 lb Flaked Oats1.1 lb Flaked Oats 33 2.2 7.7%
0.50 lb Dry Malt Extract - Dark0.5 lb Dry Malt Extract - Dark 44 30 3.5%
1.30 lb Maple Syrup1.3 lb Maple Syrup 30 35 9.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.5%
14.21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Magnum0.7 oz Magnum Hops Pellet 15 Boil 60 min 38.83 30.4%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 20 min 10.08 43.5%
0.60 oz Willamette0.6 oz Willamette Hops Pellet 4.5 Boil 5 min 1.99 26.1%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 461 B cells required
Danstar Windsor
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 461 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 155 °F 90 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.88 15.5  
Mash volume with grains 4.87 19.5  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume 2.27 9.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 5.84 g | 23.3 qt) 4.5 18  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil volume (equipment estimates 2.16 g | 8.7 qt) 3.5 14  
Estimated amount in fermentor 3.5 14  
Total: 6.15 24.6
Equipment Profile Used: System Default
 
Notes

Using a packet of Safale-05 and a packet Danstar Windsor yeast.
Aerated for 35 minute with air pump and 5 micron stone. Pitched both yeast starters into wort. After 4 days the fermentation stopped so did a starter with Mangrove Jack Belgian Ale yeast (1/2 packet) in 1.3 liter starter and pitched into the beer to help finish. At this point I also added the 1.3 pounds of maple syrup. After 4 more days of fermentation the beer finished at 1.022. The final ABV is 12.7%.

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  • Last Updated: 2017-03-03 15:42 UTC