Imperial Marshmallow Porter - Beer Recipe - Brewer's Friend

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Imperial Marshmallow Porter

327 calories 38.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 327 calories (Per 12oz)
Carbs: 38.3 g (Per 12oz)
Created: Thursday October 25th 2018
1.097
1.031
8.6%
29.7
39.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 oz United Kingdom - Golden Promise32 oz Golden Promise 37 3 53.3%
10 oz American - Munich - Light 10L10 oz Munich - Light 10L 33 10 16.7%
2 oz Canadian - Honey Malt2 oz Honey Malt 37 25 3.3%
3 oz Crisp Malting - Pale Chocolate3 oz Pale Chocolate - (late boil kettle addition) 32.7 220 5%
5 oz Flaked Oats5 oz Flaked Oats 33 2.2 8.3%
3 oz Lactose (Milk Sugar)3 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5%
2 oz Crisp Malting - Brown Malt2 oz Brown Malt 32.7 65 3.3%
1 oz Cane Sugar1 oz Cane Sugar 46 0 1.7%
2 oz German - Carafa II2 oz Carafa II - (late boil kettle addition) 32 425 3.3%
60 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Magnum3 g Magnum Hops Leaf/Whole 15 Boil 60 min 29.68 100%
3 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.13 tsp Gypsum Water Agt Mash 0 min.
0.38 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.25 tsp Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
0.50 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 15 175 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 qt Infusion -- 156 °F 60 min
3.4 qt Sparge -- 170 °F 60 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 1.31 5.3  
Mash volume with grains 1.59 6.4  
Grain absorption losses -0.44 -1.8  
Remaining sparge water volume (equipment estimates 2.61 g | 10.4 qt) 1.37 5.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0 0  
Pre boil volume (equipment estimates 3.24 g | 13 qt) 2 8  
Volume increase from sugar/extract (late additions) 0.01 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 2.68 10.7
Equipment Profile Used: System Default
 
Notes

cold steep dark malts for 24 hours

Steep 7 grams of cacao nibs, and 14 grams of bakers /bittersweet chocolate for 15 minutes during whirlpool. As well as 5 jetpuffed marshmallows + cold steeped grain water

After fermenting, soak 21 grams of cacao nibs, in (preferably marshmallow ) vodka for 3 or 4 days and add along with 1 to 1.5 tsp of vanilla extract

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  • Last Updated: 2020-01-08 20:18 UTC