The Imp Stout (v2) - 5 Gal. (Whiskey Barrel) - Beer Recipe - Brewer's Friend

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The Imp Stout (v2) - 5 Gal. (Whiskey Barrel)

276 calories 27 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Source: kzammito
Calories: 276 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
URL: https://homebrewalley.com/
Created: Wednesday November 7th 2018
1.083
1.019
8.4%
58.6
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 35.2%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 10.8%
2 lb Dry Malt Extract - Light2 lb Dry Malt Extract - Light 42 4 10.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 10.8%
1.50 lb American - Dark Chocolate1.5 lb Dark Chocolate 29 420 8.1%
1.25 lb American - Victory1.25 lb Victory 34 28 6.8%
1 lb United Kingdom - Brown1 lb Brown 32 65 5.4%
0.70 lb American - Caramel / Crystal 60L0.7 lb Caramel / Crystal 60L 34 60 3.8%
0.60 lb American - Red Wheat0.6 lb Red Wheat 38 2.5 3.3%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 2.7%
0.40 lb Belgian - Special B0.4 lb Special B 34 115 2.2%
18.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 13.2 Boil 60 min 41.41 28.6%
1.25 oz Willamette1.25 oz Willamette Hops Pellet 4.9 Boil 20 min 11.64 35.7%
1 oz Willamette1 oz Willamette Hops Pellet 4.9 Boil 10 min 5.57 28.6%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.9 Boil 0 min 7.1%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
5.25 g Calcium Chloride Water Agt Mash 1 hr.
2.25 g Epsom Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 417 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
100% RO water

Mash PH: 5.52
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.48 gal Mash Rest #1 Infusion -- 150 °F 45 min
Mash Rest #2 Infusion -- 154 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.78 g | 43.1 qt) 9.65 38.6  
Mash volume with grains (equipment estimates 12.1 g | 48.4 qt) 10.97 43.9  
Grain absorption losses -2.06 -8.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 8.63 g | 34.5 qt) 7.5 30  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.65 38.6
Equipment Profile Used: System Default
 
Notes

Volumes:

TOTAL WATER NEEDED - 8.17 Gallons (8 Gallons + 22oz)
STRIKE WATER TEMP - 158 Fahrenheit
TOTAL MASH VOLUME - 9.48 Gallons
PREBOIL WORT - 7.55 Gallons
POSTBOIL WORT - 5.55 Gallons
INTO FERMENTER - 5.5 Gallons
___________________

Double-Kettle Mash:

5 Gal Kettle - 1/3 total volume:

       - 2.5 Gallons + 30oz (water)<br />
       - 5.6lb of grain<br />
       - Strike water temp: 157F<br />


10 Gal Kettle - 2/3 total volume:

       - 5 Gallons + 56oz (water)<br />
       - 10.85lb of grain<br />
       - Strike water temp: 157F<br />

________________

Sparge Water (1/2 Gallon RO)

________________

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  • Last Updated: 2019-06-07 15:56 UTC