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Imperial Stout

Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17.67 liters
Post Boil Size: 13.5 liters
Pre Boil Gravity: 16.0 °P (recipe based estimate)
Post Boil Gravity: 20.6 °P (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 804 calories (Per 1L)
Carbs: 79.1 g (Per 1L)

Created: Thursday December 5th 2024

Original Gravity:

20.6 °P

Final Gravity:

5.0 °P

ABV (standard):

8.7%

IBU (tinseth):

77.1

SRM (morey):

36.3

Mash pH

5.4

Cost $

17.89

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
1 kg	Gladfield - Munich Malt1 kg Munich Malt	$ 4.00 / kg $ 4.00	36.8	7.87	21.1%
3 kg	Gladfield - Pilsner Malt3 kg Pilsner Malt	$ 3.20 / kg $ 9.60	37.7	1.93	63.2%
0.25 kg	Gladfield - Gladiator Malt0.25 kg Gladiator Malt	$ 5.00 / kg $ 1.25	37.3	3.6	5.3%
0.25 kg	Gladfield - Medium Crystal Malt0.25 kg Medium Crystal Malt	$ 4.95 / kg $ 1.24	35.4	56.35	5.3%
0.25 kg	Gladfield - Roasted Barley0.25 kg Roasted Barley	$ 4.95 / kg $ 1.24	33	488	5.3%
4.75 kg / $ 17.33

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
35 g	Nelson Sauvin35 g Nelson Sauvin Hops		Pellet	12.1	Boil	60 min	77.08	100%
35 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
35 g	Nelson Sauvin (Pellet) 35 g Nelson Sauvin (Pellet) Hops		77.08	100%
35 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
11.875 L	Strike	69 °C	66 °C	60 min
11.05 L	Sparge	80 °C	80 °C	15 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 g	Ascorbic Acid	$ 0.12 / g $ 0.48	Water Agt	Mash	0 min.
0.80 g	Protafloc	$ 0.10 / g $ 0.08	Fining	Mash	0 min.
5 g	Calcium Chloride (dihydrate)		Water Agt	Mash	1 hr.
2 g	Epsom Salt		Water Agt	Mash	1 hr.
4 g	Baking Soda		Water Agt	Mash	1 hr.
2.75 ml	Lactic acid		Water Agt	Mash	1 hr.
2 g	Gypsum		Water Agt	Mash	1 hr.
$ 0.56

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 310 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 32.9 g Temp: 22 °C CO₂ Level: 1.5 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

===============FERMENTATION PLAN===============
Pitch at 18ºC with no added CO2 pressure
Once 50%AA is reached, raise 1ºC per day for four days
Hold at FG for an additional week
Cold-crash for 3 days and rack/bottle with priming sugar

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-12-05 11:18 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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