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All-In

279 calories 28 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 240 min
Batch Size: 64 gallons (fermentor volume)
Pre Boil Size: 68.63 gallons
Post Boil Size: 63.63 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 279 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Tuesday February 25th 2020
1.084
1.020
8.4%
60.6
50.0
5.4
78.55
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
80 lb Proximity - Base Malt80 lb Base Malt $ 0.57 / lb
$ 45.60 		37.5 2 36.8%
50 lb American - Pale Ale50 lb Pale Ale 37 3.5 23%
12 lb Flaked Rice12 lb Flaked Rice 40 0.5 5.5%
10 lb Briess - DME Pilsen Light10 lb DME Pilsen Light - (late boil kettle addition) $ 1.92 / lb
$ 19.20 		45 2 4.6%
10 lb Briess - Midnight Wheat Malt10 lb Midnight Wheat Malt $ 1.21 / lb
$ 12.10 		25 550 4.6%
10 lb Flaked Oats10 lb Flaked Oats 33 2.2 4.6%
10 lb American - Roasted Barley10 lb Roasted Barley 33 300 4.6%
10 lb American - Victory10 lb Victory 34 28 4.6%
8 lb American - Caramel / Crystal 60L8 lb Caramel / Crystal 60L 34 60 3.7%
6 lb American - Black Malt6 lb Black Malt 28 500 2.8%
6 lb Corn Sugar - Dextrose6 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.8%
3 lb German - Acidulated Malt3 lb Acidulated Malt 27 3.4 1.4%
4 oz American - Rye4 oz Rye 38 3.5 0.1%
2 lb Briess - Carapils Malt2 lb Carapils Malt $ 0.83 / lb
$ 1.65 		34.5 1.5 0.9%
217.25 lbs / $ 78.55
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 oz Magnum16 oz Magnum Hops Pellet 15 Boil 60 min 60.62 100%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 lb Coconut Flavor Secondary 10 days
6 lb Cocao Nibs Flavor Secondary 10 days
8 each Caramel Extract Flavor Secondary 10 days
30 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
20 g Gypsum Water Agt Mash 0 min.
8 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
170.67 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1715 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 70.23 gal (280.92 qt). Suggest reducing initial water volume to 10.78 gal (43.14 qt) and adding 58.23 gal (232.92 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 104.15 gal (416.59 qt) 88.05 352.2  
Strike water volume at mash thickness of 1.75 qt/lb 88.05 352.2  
Mash volume with grains (equipment estimates 103.78 g | 415.1 qt) 104.15 416.6  
Grain absorption losses -25.16 -100.6  
Remaining sparge water volume (equipment estimates 6.37 g | 25.5 qt) 5.99 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 69.01 g | 276.1 qt) 68.63 274.5  
Volume increase from sugar/extract (late additions) 1.22 4.9  
Boil off losses -6 -24  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil Volume 63.63 254.5  
Top off amount 0.37 1.5  
Going into fermentor 64 256  
Total: 94.04 376.1
Equipment Profile Used: System Default
 
Notes

double mash with more grains:
FIRST MASH:
40# of MO
10# of Flaked Wheat
all the rest except 2 row & Caramunich

SECOND MASH:
30# of MO
10# of 2Row
10# of Flaked Wheat
misc. bags

Add water to 44#

add DME & Corn Sugar at 15 left of the boil

cacao nibs into a jar to be soaked in ~4oz bourbon for a few weeks then added to secondary.

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  • Last Updated: 2021-02-25 12:19 UTC