Imperial Stout 2024 - Beer Recipe - Brewer's Friend

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Imperial Stout 2024

341 calories 36.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 3.3 liters (fermentor volume)
Pre Boil Size: 4 liters
Post Boil Size: 3.3 liters
Pre Boil Gravity: 1.090 (recipe based estimate)
Post Boil Gravity: 1.109 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 341 calories (Per 330ml)
Carbs: 36.5 g (Per 330ml)
Created: Monday October 30th 2017
1.109
1.030
10.4%
46.5
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,188 g United Kingdom - Maris Otter Pale1188 g Maris Otter Pale 38 3.75 58%
250 g Dry Malt Extract - Extra Light250 g Dry Malt Extract - Extra Light 42 2.5 12.2%
180 g American - Caramel / Crystal 15L180 g Caramel / Crystal 15L 35 15 8.8%
126 g American - Roasted Barley126 g Roasted Barley 33 300 6.1%
72 g American - Caramel / Crystal 120L72 g Caramel / Crystal 120L 33 120 3.5%
90 g American - Chocolate90 g Chocolate 29 350 4.4%
90 g Caramel / Crystal 60L90 g Caramel / Crystal 60L 34 60 4.4%
54 g Flaked Oats54 g Flaked Oats 33 2.2 2.6%
2,050 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Hallertau Mittelfruh22 g Hallertau Mittelfruh Hops Pellet 5.5 Mash 60 min 15.27 55%
5 g Hallertau Mittelfruh5 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.58 12.5%
7 g Hallertau Mittelfruh7 g Hallertau Mittelfruh Hops Pellet 5.5 Boil 30 min 16.63 17.5%
6 g Hallertau Mittelfruh6 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 15%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
0.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Ascorbic Acid Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
78 g Bourbon Water Agt Secondary 14 days
7 g Oak Cubes Medium Toast Flavor Secondary 14 days
0.50 g Ascorbic Acid Water Agt Bottling 0 min.
0.40 g Lactic acid Water Agt Mash 0 min.
0.30 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3.90 Grams
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 23.8 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
158.9 0 68.4 96.5 55.8 75.6

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 11.7 L) 6.6
Mash volume with grains (equipment estimates 12.8 L) 7.7
Grain absorption losses -1.8
Hops absorption losses (mash) -0.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 9.1 L) 4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 3.3
Volume into fermentor 3.3
Total: 6.6  
Equipment Profile Used: System Default
 
Notes

CaSO4: 0.2 cc
CaCl2: 0.4 cc
Ca(OH)2: 0.3cc
MgSO4: 0.2cc

moss 1.0 cc
gelatin 0 cc
(nutrient 0.25 cc)
Oak 200C 30min

mash 4.0 L
boil 3.5 L 3783 g (tot. 5237 g)
wort 2.5 L 2783 g (tot 4237 g) (1.113)
1st ferm 2.0L 2226 g (1.113)
(kettle 1454 g)

boil at 3 memori
ferm 21day

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  • Last Updated: 2025-03-11 12:18 UTC