Et Tu Brute Imperial Stout - Beer Recipe - Brewer's Friend

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Et Tu Brute Imperial Stout

274 calories 24 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 180 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Reevesie
Calories: 274 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Monday December 24th 2018
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by Jon Meuzelaar

OG: 1.100 FG: 1.023 ABV: 10.1% IBU: 98

1.083
1.015
8.8%
99.9
45.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb United Kingdom - Maris Otter Pale14.5 lb Maris Otter Pale 38 3.75 72.5%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 5%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.5%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 2.5%
0.50 lb German - Chocolate Rye0.5 lb Chocolate Rye 31 240 2.5%
0.50 lb Crisp Malting - Pale Chocolate0.5 lb Pale Chocolate 32.7 220 2.5%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 2.5%
20 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz CTZ1 oz CTZ Hops Pellet 15.5 Boil 60 min 42.62 11.1%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Boil 15 min 17.36 22.2%
4.50 oz Cascade4.5 oz Cascade Hops Leaf/Whole 7 Hop Stand at 212 °F 30 min 22.98 50%
1.50 oz CTZ1.5 oz CTZ Hops Pellet 15.5 Hop Stand at 212 °F 30 min 16.96 16.7%
9 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 each Fermcap Other Boil 1 hr.
0.50 tsp irish moss Fining Boil 15 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.14 psi       Temp: 36 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 9.5 84.7 49 137.1 147
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal 157-147F Mash Strike 166 °F 152 °F 90 min
5.5 gal 155F Sparge Sparge 160 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.75 35  
Mash volume with grains (equipment estimates 10.13 g | 40.5 qt) 10.35 41.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 4.36 g | 17.5 qt) 0.75 3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 10.36 g | 41.5 qt) 6.75 27  
Boil off losses -4.5 -18  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Top off amount 0.23 0.9  
Going into fermentor 5.75 23  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

11/26/21-The batch sparge didn't get enough sugar out in the first pass, so I kept squeezing the bag and adding to the kettle. The drippings are 1.078, so maybe split the sparge in two next time? Modified the hop schedule to keep the bitterness a little lower. This is being barrel-aged. Will add character notes once it has been kegged.

10/6/21-Updated the recipe based upon what I think will work for a full 5G batch. Will do a 90 minute mash. Probably get too much roast out of the malts, but the extended aging and the high FG will probably balance out with the IBU's over time. No mineral/acid additions. This is going into a bourbon barrel after primary.

4/18/2020- Bottled the keg, approximately 4.25Gallons. The numbers are not totally accurate, as these are the OG/FG of the 3G batch + the 1.75G batch mixed together. Next time I will need to examine the mash and boil as a new beer, but the taste is amazing.

4/4/2020-This went into the keg with 1/2cup sugar+1cup H2O and 1 packet of champagne yeast to carb up a little. After 1 week, it went into the keezer and onto the gas to finish up carbonating.

1/18/20- So I am brewing this again, 3G, and then add the remaining bottles (1.75G unfermented/unfinished) into the fermenter for re-fermentation with the new wort at high krausen (It worked!). I will be using an Irish Ale Yeast Starter and have a backup of A10 Dark if this doesn't ferment out mostly in the first week. It fermented on 2oz. of oak for approximately 2 1/2 months before kegging. It is really smooth and really alcoholic.

This never fully fermented. I added several yeast strains into it and it just hung up, not even carbonating in the bottle.

**I am turning a partial-mash dry stout into an all-grain imperial stout. I like the flavors of the original, so I am just trying to intensify it and make a smaller batch to see if it works.

I am using first runnings for this recipe. The partigyle or second runnings (i.e. the batch sparge) will become a lower ABV beer.

Ok, so far, here is what I have:
Strike water of 170F, 6G, and a temp in the mash over 90 minutes at 162-160F. Higher than I wanted.

Transferred 5.25G of 1.063 wort into the BK, will boil down to about 3G for the fermenter. Not sure how long I will have to boil to get enough evaporation.

My burner evaporates about 1G/hour. I lost a little to boil over a couple times, not much, maybe a few ounces. There was a lot of break left in my strainer, more than I expected, from a BIAB. I think this recipe might be better as a standard dry stout instead of an imperial next time, I.e. 5G batch with these ingredients.

Bottled 2.2 Gallons

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  • Last Updated: 2022-01-27 17:30 UTC