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Achromatic Christmas Stout - All Grain

Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 82%
Calories: 347 calories (Per 12oz)
Carbs: 33.2 g (Per 12oz)

Created: Tuesday November 12th 2019

Perennial Fantastic Voyage Imperial Stout

by Tradition Brewing

OG: 1.112 FG: 1.037 ABV: 9.9% IBU: 56

Original Gravity:

1.104

Final Gravity:

1.023

ABV (alternate):

11.9%

IBU (tinseth):

47.3

SRM (morey):

50.0

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	American - Pale 2-Row15 lb Pale 2-Row	37	1.8	72.3%
1 lb	United Kingdom - Chocolate1 lb Chocolate	34	425	4.8%
1 lb	United Kingdom - Pale Chocolate1 lb Pale Chocolate	33	207	4.8%
1 lb	German - Chocolate Rye1 lb Chocolate Rye	31	240	4.8%
1 lb	United Kingdom - Dark Crystal 80L1 lb Dark Crystal 80L	33	80	4.8%
12 oz	American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L	34	40	3.6%
12 oz	Flaked Oats12 oz Flaked Oats	33	2.2	3.6%
4 oz	American - Roasted Barley4 oz Roasted Barley	33	300	1.2%
20.75 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Magnum1.5 oz Magnum Hops		Pellet	10.5	First Wort	0 min	47.28	100%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Magnum (Pellet)		47.28	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
26 qt	Infusion	153 °F	153 °F	60 min
7.5 gal	Strike	164 °F	152 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use
8 oz	Roasted Cocoa Nibs	Flavor	Secondary
1 each	Vanilla Extract	Flavor	Bottling
2 oz	Crystal ginger	Flavor	Secondary
5 oz	Amoretti Blood Orange Puree	Flavor	Secondary

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 163 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 4.4 oz Temp: 68 °F CO₂ Level: 2.5 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

"Dark crystal" is Simpson's double-roasted crystal.
"Dry hop" with cocoa nibs after fermentation is complete for 1-3 days to taste. Can use a vanilla bean, split lengthwise and put into beer after fermentation is complete. Age 2-3 weeks with vanilla.
Mince the crystal ginger and add to secondary, along with orange puree.

Last Updated and Sharing

428

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Brews

Public: Yup, Shared
Last Updated: 2020-07-19 15:03 UTC

System Default

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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