Imperial Pastry Stout base - Beer Recipe - Brewer's Friend

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Imperial Pastry Stout base

317 calories 27.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 3.75 gallons (fermentor volume)
Pre Boil Size: 5.6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Source: InspectorJon
Calories: 317 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Friday April 5th 2019
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Imperial Stout

by eschmehl

OG: 1.091 FG: 1.015 ABV: 10.0% IBU: 65

1.096
1.017
10.3%
69.9
44.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - Standard 2-Row8 lb Standard 2-Row 36.8 1.8 55.2%
1.25 lb Briess - Barley, Flaked1.25 lb Barley, Flaked 32.2 1.4 8.6%
1.25 lb German - Munich Light1.25 lb Munich Light 37 6 8.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.9%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 5.2%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.4%
0.50 lb American - Caramel / Crystal 90L0.5 lb Caramel / Crystal 90L 33 90 3.4%
0.25 lb German - Carafa II0.25 lb Carafa II 32 425 1.7%
1 lb Maple Syrup1 lb Maple Syrup - (late boil kettle addition) 30 35 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g CTZ23 g CTZ Hops Pellet 15 Boil 60 min 50.84 46.9%
16 g Azacca16 g Azacca Hops Pellet 13 Boil 15 min 15.21 32.7%
10 g Azacca10 g Azacca Hops Pellet 13 Boil 5 min 3.82 20.4%
49 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz cocoa powder Flavor Boil 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.10 g Gypsum Water Agt Mash 0 min.
2 g Baking Soda Water Agt Mash 0 min.
 
Yeast
- Lone Pint
Amount:
200 Milliliters
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 406 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Added 2.1 g CC, 2.1g Gyp, and .6g Baking Soda to Placerville (very soft) water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion 156 °F 148 °F 60 min
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.91 23.6  
Mash volume with grains 6.99 27.9  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 2.01 g | 8 qt) 1.63 6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.97 g | 23.9 qt) 5.6 22.4  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume (equipment estimates 3.75 g | 15 qt) 4.5 18  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.5 g | 18 qt) 3.75 15  
Total: 7.54 30.2
Equipment Profile Used: System Default
 
Notes

Version #1 turned out great, split batch. Half got lactose, orange peal and chocolate the other half got Xocoveza spice mix. Ingredient 3 was Candi syrup, home made syrup #5 using 1.25 lb table sugar per https://www.homebrewtalk.com/forum/threads/20-lb-of-sugar-and-a-jar-of-yeast-nutrient.114837/ Version #1 had no oats.

Cold steep chocolate, crystal 120 and Carafa II 3 qt. room temp water for 24 hours yielding 10 cups or 1.040 wort. This went in 90 minute boil.

Used a combination of 75% Lone Pint house yeast and 25% A38 Juice. Fermented 1.090 to 1.018 in about 48 hours. 1.014 at 21 days. Pitched about 400 billion cells into 4 gallons of wort. Fermented in mid to upper 60s F. Highest temp measured was 71. Performed second aeration at 12 hours. 5 minutes with aquarium pump and aquarium air stone.

Options: Add lactose at a rate of 1 lb/5 gallons wort and flavorings Chocolate, Coffee, Vanilla, Orange Peel, Cinnamon, Chili etc. after primary fermentation.

Current version (#2) subs 1.25 lb Light Munich malt for d-180 syrup and adds 1 lb flaked oats and 1 lb maple syrup after fermentation was about done. Mashed all the grain together. Fermented with 100% Lone Pint house yeast. Got 80% attenuation.

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  • Last Updated: 2020-06-20 21:00 UTC