| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 20 lb | United Kingdom - Golden Promise | 37 | 3 | 85.1% | |
| 4 oz | United Kingdom - Roasted Barley - (late boil kettle addition) | 29 | 550 | 1.1% | |
| 8 oz | United Kingdom - Chocolate - (late boil kettle addition) | 34 | 425 | 2.1% | |
| 4 oz | United Kingdom - Black Patent - (late boil kettle addition) | 27 | 525 | 1.1% | |
| 1 lb | Simpsons - Munich Malt | 36.8 | 8 | 4.3% | |
| 1 lb | Flaked Barley - (late boil kettle addition) | 32 | 2.2 | 4.3% | |
| 0.50 lb | Brown Sugar - (late boil kettle addition) | 45 | 15 | 2.1% | |
| 23.50 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 4 oz | East Kent Goldings | Pellet | 5 | Boil | 60 min | 56.98 | 61.5% | |
| 1 oz | Hop Union - UK Fuggle | Pellet | 4.5 | Boil | 30 min | 9.85 | 15.4% | |
| 1 oz | Goldings | Pellet | 4.5 | Boil | 15 min | 6.36 | 15.4% | |
| 0.50 oz | Citra | Pellet | 11 | Whirlpool | 0 min | 3.74 | 7.7% | |
| 6.50 oz / $ 0.00 | ||||||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 1 tsp | Irish Moss | Fining | Boil | 15 min. | |
| 14.32 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. | |
| 17.79 g | Chalk | Water Agt | Mash | 1 hr. | |
| 4 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
| 4 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
| 3.42 g | Salt | Water Agt | Mash | 1 hr. | |
| 199.52 ml | Phosphoric acid | Water Agt | Mash | 1 hr. |
| Fermentis - Safale - American Ale Yeast US-05 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
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| $ 0.00 |
| CO2 Level: 2.5 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 147 | 20 | 50 | 125 | 75 | 250 |
|
Rice Hulls: Add 1lb for every 5lbs malt to help with heat distribution. Roasted Barley: Add after mash-out, during vorlauf. De-Bittered Black Malt: Add after mash-out, during vorlauf. Chocolate Malt: Add after mash-out, during vorlauf. Condition at least 4 weeks. Store in a dark, cool place and allow to age. Improvement with 6 months aging. For an Imperial Stout, you'll want a water profile that supports the beer's intense flavors and enhances the dark, roasted character. Here’s a typical profile to start with: Calcium (Ca): 100-150 ppm It provides good yeast health and helps enhance the malt backbone. Magnesium (Mg): 10-30 ppm It is necessary for yeast health but should be kept moderate to avoid bitterness. Sulfate (SO₄²⁻): 50-100 ppm It helps accentuate hop bitterness but should be kept lower than chloride to avoid overshadowing malt character. Chloride (Cl): 100-200 ppm It boosts mouthfeel and helps round out the malt flavors, ideal for a full-bodied stout. Sodium (Na): 30-100 ppm It adds to mouthfeel and sweetness; however, keep it under control, as too much sodium can result in off-flavors. Bicarbonate (HCO₃⁻): 200-300 ppm Dark beers like stouts benefit from higher bicarbonate, which helps balance the acidity of roasted malts. Suggested Water Profile: Calcium: 120 ppm Magnesium: 20 ppm Sulfate: 70 ppm Chloride: 150 ppm Sodium: 50 ppm Bicarbonate: 250 ppm This profile will enhance the richness and complexity of an Imperial Stout. |
|||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 35.25 qt | Single Infusion | Infusion | 164.7 °F | 153 °F | 60 min |
| Mash out | Temperature | 153 °F | 170 °F | 20 min | |
| Vorlauf | -- | -- | 15 min | ||
| 10.6 qt | Batch Sparge | -- | 170 °F | -- | |
|
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 65 °F |
|||||
| Water | Gallons | Quarts |
|---|---|---|
| Strike water volume at mash thickness of 1.5 qt/lb | 8.63 | 34.5 |
| Mash volume with grains | 10.47 | 41.9 |
| Grain absorption losses | -2.88 | -11.5 |
| Remaining sparge water volume (equipment estimates 3.21 g | 12.8 qt) | 2.71 | 10.8 |
| Mash Lauter Tun losses | -0.25 | -1 |
| Pre boil volume (equipment estimates 8.71 g | 34.8 qt) | 8.21 | 32.8 |
| Volume increase from sugar/extract (late additions) | 0.04 | 0.1 |
| Boil off losses | -3 | -12 |
| Hops absorption losses (first wort, boil, aroma) | -0.23 | -0.9 |
| Post boil Volume (equipment estimates 5.52 g | 22.1 qt) | 5.77 | 23.1 |
| Hops absorption losses (whirlpool, hop stand) | -0.02 | -0.1 |
| WARNING: Exceeded batch size - reduce boil size | ||
| Going into fermentor (equipment estimates 5.75 g | 23 qt) | 5.5 | 22 |
| Total: | 11.34 | 45.3 |
| Equipment Profile Used: | System Default | |
