BBA Imperial Stout - Beer Recipe - Brewer's Friend

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BBA Imperial Stout

451 calories 44.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.115 (recipe based estimate)
Post Boil Gravity: 1.147 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AHA
Calories: 451 calories (Per 12oz)
Carbs: 44.3 g (Per 12oz)
Created: Saturday November 9th 2019
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OG: 1.114 FG: 1.022 ABV: 12.1% IBU: 89

1.134
1.032
13.5%
94.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb United Kingdom - Maris Otter Pale40 lb Maris Otter Pale 38 3.75 66.7%
5 lb Briess - Barley, Flaked5 lb Barley, Flaked 32.2 1.4 8.3%
4 lb United Kingdom - Pale Chocolate4 lb Pale Chocolate 33 207 6.7%
3 lb United Kingdom - Chocolate3 lb Chocolate 34 425 5%
3 lb Belgian - Special B3 lb Special B 34 115 5%
3 lb American - Roasted Barley3 lb Roasted Barley 33 300 5%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 1.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 1.7%
60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.50 oz Magnum5.5 oz Magnum Hops Pellet 15 Boil 90 min 77.84 40.7%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 20 min 4.81 14.8%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 5.88 14.8%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Whirlpool 15 min 2.81 14.8%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Whirlpool 15 min 3.43 14.8%
13.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Mash 5 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 493 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.4 gal Strike 150 °F 152 °F 60 min
8.2 gal Batch Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 163 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.36 gal (57.43 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.36 gal (9.43 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 23.55 gal (94.2 qt). Suggest reducing strike water volume to 7.2 gal (28.8 qt) and adding 11.55 gal (46.2 qt) sparge/top-off. 18.75 75  
Strike water volume at mash thickness of 1.25 qt/lb 18.75 75  
Mash volume with grains (equipment estimates 22.4 g | 89.6 qt) 23.55 94.2  
Grain absorption losses -7.5 -30  
Remaining sparge water volume (equipment estimates 3.36 g | 13.4 qt) 3 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.36 g | 57.4 qt) 14 56  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.36 -1.4  
Post boil Volume 11 44  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 1.15 4.6  
Going into fermentor 12 48  
Total: 21.75 87
Equipment Profile Used: System Default
 
Notes

Mash in with 18.9 gal. (71.5 L) of 165°F (74°C) water and hold at a rest temperature of 153°F (67°C) for 60 min. Batch sparge by draining mash tun, adding 8.2 gal. (31 L) of 168°F (76°C) water, and then draining again. Boil 120 minutes, adding hops as indicated.
Ferment at 65°F (18­°C) until terminal gravity is reached. When primary fermentation is complete, transfer to a bourbon barrel and age until the desired amount of oak and bourbon character is reached

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  • Last Updated: 2019-11-09 22:35 UTC