Imperial Stout - Beer Recipe - Brewer's Friend

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Imperial Stout

376 calories 38.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.9 gallons
Post Boil Size: 4.9 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.126 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 376 calories (Per 12oz)
Carbs: 38.9 g (Per 12oz)
Created: Thursday May 7th 2020
1.112
1.029
10.9%
51.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.30 lb American - Pale 2-Row14.3 lb Pale 2-Row 37 1.8 56.7%
3 lb Liquid Malt Extract - Light3 lb Liquid Malt Extract - Light 35 4 11.9%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7.9%
1.40 lb American - Victory1.4 lb Victory 34 28 5.6%
1 lb United Kingdom - Black Patent1 lb Black Patent 27 525 4%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 4%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 3%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 3%
0.75 lb United Kingdom - Pale Chocolate0.75 lb Pale Chocolate 33 207 3%
4 oz Molasses4 oz Molasses 36 80 1%
25.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 6.4 Boil 60 min 51.53 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Other Boil 15 min.
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.9 gal Strike at 167 for 154 mash temp. Infusion 167 °F 149 °F 60 min
4.34 gal Sparge 175 °F 170 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.12 gal (48.5 qt). Suggest reducing initial water volume to 10.24 gal (40.98 qt) and adding 0.12 gal (0.5 qt) sparge/top-off. 10.37 41.5  
Heat water added to kettle (equipment estimates 10.48 g | 41.9 qt) 10.37 41.5  
Mash volume with grains (equipment estimates 10.48 g | 41.9 qt) 12.12 48.5  
Grain absorption losses (steeping) -2.74 -11  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 8.01 g | 32.1 qt) 7.9 31.6  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 4.9 19.6  
Top off amount 0.6 2.4  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 10.97 43.9
Equipment Profile Used: System Default
"Imperial Stout" Imperial Stout beer recipe by Brewer #193947. Partial Mash, ABV 10.92%, IBU 51.53, SRM 50, Fermentables: (Pale 2-Row, Liquid Malt Extract - Light, Flaked Oats, Victory, Black Patent, Caramel / Crystal 80L, Carapils (Dextrine Malt), Chocolate, Pale Chocolate, Molasses) Hops: (East Kent Goldings) Other: (Whirlfloc, Beer Nutrient)
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  • Last Updated: 2020-05-15 17:29 UTC