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le mort v2

Method: Extract
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 2 gallons (ending kettle volume)
Pre Boil Size: 3.25 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: Jackson Mann
Rating:

3.00 (1 Review)

Calories: 338 calories (Per 12oz)
Carbs: 34.3 g (Per 12oz)

Created: Monday July 4th 2016

Original Gravity:

1.101

Final Gravity:

1.025

ABV (standard):

10.0%

IBU (tinseth):

81.8

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Dry Malt Extract - Light4 lb Dry Malt Extract - Light	42	4	61.1%
0.40 lb	Honey0.4 lb Honey	42	2	6.1%
4.40 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.50 lb	American - Roasted Barley0.5 lb Roasted Barley	33	300	7.6%
0.25 lb	American - Chocolate0.25 lb Chocolate	29	350	3.8%
0.40 lb	American - Caramel / Crystal 120L0.4 lb Caramel / Crystal 120L	33	120	6.1%
0.10 lb	United Kingdom - Black Patent0.1 lb Black Patent	27	525	1.5%
0.30 lb	Flaked Oats0.3 lb Flaked Oats	33	2.2	4.6%
0.60 lb	United Kingdom - Maris Otter Pale0.6 lb Maris Otter Pale	38	3.75	9.2%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
17 g	Magnum17 g Magnum Hops	Pellet	13.2	Boil	60 min	67.27	54.8%
14 g	East Kent Goldings14 g East Kent Goldings Hops	Pellet	4.5	Boil	30 min	14.51	45.2%
31 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
17 g	Magnum (Pellet) 17 g Magnum (Pellet) Hops	67.27	54.8%
14 g	East Kent Goldings (Pellet) 14 g East Kent Goldings (Pellet) Hops	14.51	45.2%
31 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
0.75 each	Vanilla (bourbon)	Spice	Primary	7 days
1.50 oz	Chocolate (powder+water for a paste)	Flavor	Primary	8 days
20 g	Coffee (coursely ground, light roast)	Flavor	Primary	1 days

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 91 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Cane sugar solution Amount: 22.8 g

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100

Notes

Split this in half and fermented ~1.2 gallons with vanilla soaked in whiskey, chocolate and coffee.

Ferment 2 weeks then start adding treatments to treated fermenter.

Last Updated and Sharing

1,340

Views

Brews

Public: Yup, Shared
Last Updated: 2017-02-21 20:59 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

Discussion about this recipe:

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Jackson • 02/21/2017 at 08:59pm

3 of 5

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