Last Chance Imperial Stout - Beer Recipe - Brewer's Friend

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Last Chance Imperial Stout

262 calories 24.9 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: 6.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel
Calories: 262 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Friday February 23rd 2018
1.079
1.017
8.1%
71.7
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Munich Light10 lb Munich Light 37 6 60.6%
2 lb German - Abbey Malt2 lb Abbey Malt 33 17 12.1%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 1.5%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.5%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 6.1%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 3%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Columbus0.7 oz Columbus Hops Pellet 14.3 First Wort 0 min 35.05 41.2%
0.50 oz Warrior0.5 oz Warrior Hops Pellet 14.7 Boil 60 min 21.87 29.4%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 14.3 Boil 25 min 14.79 29.4%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Fining Boil 5 min.
5 tsp yeast nutrient Other Boil 5 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 398 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.8 qt Infusion -- 152 °F 60 min
12 qt Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.19 24.8  
Mash volume with grains 7.51 30  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 3.94 g | 15.8 qt) 2.63 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.81 g | 31.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

My local home brew shop was closing down and I went the day before to see what was left. That's the reason I've got munich and abbey making up the base. Also the hop selection was limited so that's the reason for those choices.

Collected only 6.5 gallons of wort after giving the bag several good squeezes. Gravity numbers still matched predicted, 5 gallons of wort went into the fermentor.

22 grams of Nottingham Ale yeast rehydrated.

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  • Last Updated: 2018-04-04 17:25 UTC