Imperial Chocolate Stout - Beer Recipe - Brewer's Friend

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Imperial Chocolate Stout

398 calories 46 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 10.5 liters (ending kettle volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: BT
Calories: 398 calories (Per 330ml)
Carbs: 46 g (Per 330ml)
URL: https://competitions.londonamateurbrewers.co.uk/theelevenplus/
Created: Wednesday August 16th 2017
1.126
1.040
11.3%
55.6
39.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg US - Pale 2-Row4 kg Pale 2-Row 37 1.8 71.3%
0.60 kg Lactose (Milk Sugar)0.6 kg Lactose (Milk Sugar) 41 1 10.7%
0.21 kg United Kingdom - Roasted Barley0.206 kg Roasted Barley 29 550 3.7%
0.15 kg American - Wheat0.15 kg Wheat 38 1.8 2.7%
0.15 kg United Kingdom - Golden Naked Oats0.15 kg Golden Naked Oats 33 10 2.7%
0.07 kg American - Caramel / Crystal 60L0.065 kg Caramel / Crystal 60L 34 60 1.2%
0.05 kg German - Carafa III0.053 kg Carafa III 32 535 0.9%
0.09 kg United Kingdom - Chocolate0.085 kg Chocolate 34 425 1.5%
0.15 kg Brown Sugar0.15 kg Brown Sugar 45 15 2.7%
0.15 kg Brown Sugar0.15 kg Brown Sugar 45 15 2.7%
5.61 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Admiral13 g Admiral Hops Leaf/Whole 14.6 Boil 80 min 47.13 59.1%
9 g Admiral9 g Admiral Hops Leaf/Whole 14.6 Boil 15 min 8.43 40.9%
22 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g CACAO NIBS Other Boil --
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.27 bar       Temp: 20 °C       CO2 Level: 1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 12.2
Mash volume with grains 15.4
Grain absorption losses -4.7
Remaining sparge water volume 6.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 19.2 L) 14
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 5.3 L) 10.5
Estimated amount in fermentor 10.5
Total: 19  
Equipment Profile Used: System Default
 
Notes

100g of Cacao Nibs added at end of boil.

Further 100g added post-primary ferm.

Vanilla extract added at bottling. A few drops per bottle.


1st place in category in LAB /Hertford Eleven Plus Homebrew Competition Jan-Mar 2021.



Award Winning Recipe
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  • Last Updated: 2022-08-21 09:27 UTC