Espresso Imperial Stout - Beer Recipe - Brewer's Friend

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Espresso Imperial Stout

212 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.9 gallons
Post Boil Size: 11.9 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Robert Mathis Jr
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Wednesday December 11th 2019
1.064
1.015
6.5%
70.0
50.0
5.5
13.12
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale $ 0.82 / lb
$ 13.12 		38 3.75 57.1%
4.50 lb American - Caramel / Crystal 60L4.5 lb Caramel / Crystal 60L 34 60 16.1%
3 lb Briess - Wheat Malt, White3 lb Wheat Malt, White 39.1 2.5 10.7%
2.50 lb American - Chocolate2.5 lb Chocolate 29 350 8.9%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 3.6%
1 lb Briess - Black Malt - 2-Row1 lb Black Malt - 2-Row 25 500 3.6%
28 lbs / $ 13.12
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Northern Brewer5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 62.02 62.5%
3 oz Northern Brewer3 oz Northern Brewer Hops Pellet 7.8 Whirlpool 5 min 7.97 37.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 oz Espresso Spice Secondary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
2 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) 228 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Louisville Ky 2017
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
10.5 gal Strike 164 °F 149 °F 60 min
7.5 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.8 gal (51.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.8 gal (3.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.74 gal (50.96 qt). Suggest reducing strike water volume to 9.76 gal (39.04 qt) and adding 0.74 gal (2.96 qt) sparge/top-off. 10.5 42  
Strike water volume at mash thickness of 1.5 qt/lb 10.5 42  
Mash volume with grains 12.74 51  
Grain absorption losses -3.5 -14  
Remaining sparge water volume (equipment estimates 6.05 g | 24.2 qt) 6.15 24.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.8 g | 51.2 qt) 12.9 51.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 11.11 g | 44.5 qt) 11.9 47.6  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.79 g | 47.2 qt) 11 44  
Total: 16.65 66.6
Equipment Profile Used: System Default
 
Notes

Step by Step
Mash in all grains at 149° F (65° C). Hold until converted, about 1 hour. Mash off at 170º F (77° C) and begin lautering. Sparge to achieve eight gallons (30 L) of wort. Bring to a boil and add 2.5 oz. (71 g) boiling hops. Total boil is 70 minutes. After the boil, turn off the heat and add 1.5 oz. (43 g) finish hops for five minutes. Cool to 70º F (21° C) and ferment with ale yeast. Original gravity goal is 17.5° Plato (1.069 SG). Terminal gravity will be pretty high, approximately 1.016. Add espresso at end of primary fermentation, bottle and enjoy!P

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  • Last Updated: 2021-09-14 03:11 UTC