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Bring Out the Imp Stout

Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.152 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joe Reynolds
Calories: 274 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
URL: https://beerandbrewing.com/bring-out-the-imp-stout-recipe/

Created: Sunday April 30th 2023

Black Forest Cake Stout clone

by DeclineBeers

OG: 1.091 FG: 1.030 ABV: 7.9% IBU: 38

Pecan Maple Bourbon Stout

by mattcolo

OG: 1.088 FG: 1.018 ABV: 9.2% IBU: 33

Original Gravity:

1.083

Final Gravity:

1.016

ABV (standard):

8.8%

IBU (tinseth):

35.1

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	US - Pale 2-Row12 lb Pale 2-Row	37	1.8	64%
2.20 lb	United Kingdom - Crystal 60L2.2 lb Crystal 60L	34	60	11.7%
2.20 lb	Crisp Malting - Chocolate Malt2.2 lb Chocolate Malt	32.66	450	11.7%
12 oz	Dingemans - Mroost 1400 MD (Debittered black malt)	35	525	4%
1.10 lb	Briess - Brewers Oat Flakes / Flaked oats1.1 lb Brewers Oat Flakes / Flaked oats	32.2	2.5	5.9%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	2.7%
18.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Magnum1.25 oz Magnum Hops	Pellet	15	Boil	60 min	25.86	29.4%
3 oz	Willamette3 oz Willamette Hops	Pellet	4.5	Whirlpool	10 min	9.19	70.6%
4.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.25 oz	Magnum (Pellet)	25.86	29.4%
3 oz	Willamette (Pellet)	9.19	70.6%
4.25 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Yeast Nutrient		Other	Mash	0 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 146 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

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

Notes

Saccharification rest at 155°F (68°C) for 60 minutes. Boil for 90 minutes. Ferment at 67–72°F (19–22°C) for 10 days (or until gravity stabilizes).

If possible, opt for softer water to facilitate a rounder mouthfeel. The rice hulls are optional but will help prevent a stuck mash, especially with the significant weight of oats. If you’re using dry yeast, consider making a pitch starter with rehydrated yeast and ~250ml of 8°P wort made from DME the night before your brew day.

Last Updated and Sharing

280

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Brews

Public: Yup, Shared
Last Updated: 2023-04-30 16:35 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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