Beerardelli Imperial Chocolate Stout - Beer Recipe - Brewer's Friend

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Beerardelli Imperial Chocolate Stout

289 calories 32.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 57.5% (brew house)
Source: West Jersey Brew Co
Calories: 289 calories (Per 12oz)
Carbs: 32.9 g (Per 12oz)
Created: Wednesday January 3rd 2018
1.086
1.026
7.9%
55.8
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.50 lb American - Pale 2-Row17.5 lb Pale 2-Row 37 1.8 76.9%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.8%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.4%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 4.4%
10 oz German - De-Husked Caraf II10 oz De-Husked Caraf II 32 418 2.7%
10 oz American - Caramel / Crystal 120L10 oz Caramel / Crystal 120L 33 120 2.7%
22.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Leaf/Whole 14 Boil 60 min 36.62 25%
1.25 oz Willamette1.25 oz Willamette Hops Leaf/Whole 4.5 Boil 25 min 10.23 31.3%
1.75 oz Willamette1.75 oz Willamette Hops Leaf/Whole 4.5 Boil 10 min 7.47 43.8%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Belgian Bittersweet Chocolate Flavor Boil 15 min.
1.50 oz Unsweetened Cocoa Nibs Flavor Boil 15 min.
5 lb Raspberries Flavor Secondary 5 days
1 each Whiskey Barrel Other Other 28 days
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 6 22 10 24 82
In the Mash:
3g gypsum
6g cal chloride

7.11 gal mash (1.25 grist ratio)
3.26 gal sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 7.56 30.3  
Mash volume with grains 9.38 37.5  
Grain absorption losses -2.84 -11.4  
Remaining sparge water volume (equipment estimates 3.43 g | 13.7 qt) 2.53 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.09 40.4
Equipment Profile Used: System Default
 
Notes

Pitching 2x Yeast Packets sans starter.

You should freeze the raspberries in a plastic freezer bag, occasionally defrosting to help break apart the skin.

Brew the beer, throwing the Chocolate into the boil at the stated times. After a 7 day primary, rack into a 5g barrel for 28 days. I'm using a barrel for Seven Stills' Frambooze, which had a Framboise distilled into Whiskey. After the 28 days, rack onto the raspberries. Age to taste.

Reference: https://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/ - Recipe is based on this, though ended up using British Chocolate Malt (for the Chocolate Malt), Dehusked Carafa II (for the de-bittered black).

https://sevenstillsofsf.com/products/frambooze - Barrel used.

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  • Last Updated: 2018-08-04 23:33 UTC