Beerardelli Imperial Chocolate Stout Beer Recipe | All Grain Imperial Stout | Brewer's Friend

Beerardelli Imperial Chocolate Stout

289 calories 32.9 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 57.5% (brew house)
Source: West Jersey Brew Co
Calories: 289 calories (Per 12oz)
Carbs: 32.9 g (Per 12oz)
Created: Wednesday January 3rd 2018
1.086
1.026
7.9%
55.8
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.50 lb American - Pale 2-Row17.5 lb Pale 2-Row 37 1.8 76.9%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.8%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.4%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 4.4%
10 oz German - De-Husked Caraf II10 oz De-Husked Caraf II 32 418 2.7%
10 oz American - Caramel / Crystal 120L10 oz Caramel / Crystal 120L 33 120 2.7%
22.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Leaf/Whole 14 Boil 60 min 36.62 25%
1.25 oz Willamette1.25 oz Willamette Hops Leaf/Whole 4.5 Boil 25 min 10.23 31.3%
1.75 oz Willamette1.75 oz Willamette Hops Leaf/Whole 4.5 Boil 10 min 7.47 43.8%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz Belgian Bittersweet Chocolate Flavor Boil 15 min.
1.50 oz Unsweetened Cocoa Nibs Flavor Boil 15 min.
5 lb Raspberries Flavor Secondary 5 days
1 each Whiskey Barrel Other Other 28 days
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 6 22 10 24 82
In the Mash:
3g gypsum
6g cal chloride

7.11 gal mash (1.25 grist ratio)
3.26 gal sparge
Mash Chemistry and Brewing Water Calculator
 
Notes

Pitching 2x Yeast Packets sans starter.

You should freeze the raspberries in a plastic freezer bag, occasionally defrosting to help break apart the skin.

Brew the beer, throwing the Chocolate into the boil at the stated times. After a 7 day primary, rack into a 5g barrel for 28 days. I'm using a barrel for Seven Stills' Frambooze, which had a Framboise distilled into Whiskey. After the 28 days, rack onto the raspberries. Age to taste.

Reference: https://www.homebrewersassociation.org/homebrew-recipe/kentucky-breakfast-stout/ - Recipe is based on this, though ended up using British Chocolate Malt (for the Chocolate Malt), Dehusked Carafa II (for the de-bittered black).

https://sevenstillsofsf.com/products/frambooze - Barrel used.

Recipe Picture
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  • Last Updated: 2018-08-04 23:33 UTC
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