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Petit-Beurre Imperial Stout

Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15.7 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 361 calories (Per 330ml)
Carbs: 35.3 g (Per 330ml)

Created: Friday November 11th 2022

Original Gravity:

1.116

Final Gravity:

1.027

ABV (standard):

11.7%

IBU (tinseth):

53.2

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3,000 g	Crisp Malting - Finest Maris Otter3000 g Finest Maris Otter	38	3	54.5%
300 g	Flaked Oats300 g Flaked Oats	33	2.2	5.5%
400 g	Crisp Malting - Roasted Barley400 g Roasted Barley	31.28	520	7.3%
300 g	Briess - Midnight Wheat Malt300 g Midnight Wheat Malt	25	550	5.5%
300 g	Castle Malting - Château Chocolat300 g Château Chocolat	38	488.1	5.5%
400 g	Castle Malting - Château Biscuit400 g Château Biscuit	35	17	7.3%
400 g	Crisp Malting - Dark Munich400 g Dark Munich	36.3	19	7.3%
400 g	Crisp Malting - Caramalt400 g Caramalt	37	12	7.3%
5,500 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Magnum15 g Magnum Hops	Pellet	12.7	Boil	60 min	38.99	50%
15 g	Magnum15 g Magnum Hops	Pellet	12.715	Boil	10 min	14.15	50%
30 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Magnum (Pellet) 15 g Magnum (Pellet) Hops	38.99	50%
15 g	Magnum (Pellet) 15 g Magnum (Pellet) Hops	14.15	50%
30 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15.25 L		Strike	--	69 °C	90 min
5.5 L		Sparge	75 °C	75 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
600 g	Petite-Beurre	Flavor	Mash	90 min.
100 g	Cocao Nibs	Flavor	Secondary	0 min.
2 each	Vanilla Bean	Spice	Secondary	0 min.
50 g	Coffee	Flavor	Secondary	0 min.
200 ml	Burbon	Flavor	Secondary	0 min.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
0.50 tsp	Irish Moss	Fining	Boil	10 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 136 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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

Notes

Soak vanilla for 7 days, add cocoa and coffee and soak for another 4 days, strain bourbon and add to fermenter
Use enough bourbon to cover the cocoa nibs

No idea how to cookies will effect the gravity

about 80% of the coffe-cocoa-vanilla burbon has spilled
-maybe create another mix of 80g cocoa 20g coffe and 3 tsp vanilla extract to cover it up

There was too much coffee, next time I should use a 4:1 ratio of cocoa to coffee (80:20)

Notes for next time:
Use less coffee and less cocoa
Use more vanilla
Bottle slightly sooner - after about 6 weeks
A bit less roasted malt - only 300g
Replace the cookies for base malt + slightly caramel malt like biscuit malt + caramel 30

Last Updated and Sharing

1,088

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Brews

Public: Yup, Shared
Last Updated: 2023-05-09 21:10 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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