Max q Imperial Stout - Beer Recipe - Brewer's Friend

Max q Imperial Stout

378 calories 42.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.7 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Brian Albers
Calories: 378 calories (Per 12oz)
Carbs: 42.8 g (Per 12oz)
Created: Friday December 7th 2018
1.112
1.034
10.3%
52.2
36.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale 38 3.75 59.1%
1 lb American - Chocolate1 lb Chocolate 29 350 4.5%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 9.1%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4.5%
5 lb German - Pilsner5 lb Pilsner 38 1.6 22.7%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 32.81 37.5%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 15 min 13.92 50%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 5.43 12.5%
4 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.9 gal Mash Temperature -- 155 °F 60 min
3.75 gal Rinse Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Chalk Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 499 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
9757
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

Name...Max q
The max q condition is the point when an aerospace vehicle's atmospheric flight reaches maximum dynamic pressure.
Dynamic pressure, q, is defined mathematically as q =1/2ρv2 (dynamic pressure equals half times static pressure times velocity square).


Variables
Batch Size (gal) 5
Grain Bill (lbs.) 22
Boil Time (min) 75
Trub Loss (gal.) .5
Equipment Loss (gal.) .5
Mash Thickness (qts/lb.) 1.25
Grain Temperature (deg.) 68
Target Mash Temperature (deg.) 155

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Constants
Wort Shrinkage (pct) 4
Grain Absorption Constant (gal/lb) 0.13
Percent Boiloff per Hour (pct/hr) 15

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Results
Total Water Needed (gal.) 10.4
Mash Water Needed (gal.) 6.8
First running expected (gal.)
Sparge Water Needed (gal.) 3.5
Strike Temperature (deg.)
Pre-Boil Wort Produced (gal.) 6.8




Variables
Batch Size (gal). 5
Grain Bill (lbs.). 22
Boil Time (hrs.). 1.25
Trub Loss (gal.) .5
Equipment Loss (gal.). 1
Mash Thickness (qts/lb.). 1.25
Grain Temperature (deg.). 68
Target Mash Temperature (deg.). 152

Constants
Wort Shrinkage (pct). 4
Grain Absorption Constant (gal/lb). .125
Percent Boiloff per Hour (pct/hr). 10

Results
Total Water Needed (gal.). 10.41
Mash Water Needed (gal.). 6.88
Sparge Water Needed (gal.). 3.53
Strike Temperature (deg.). 165.44
Pre-Boil Wort Produced (gal.). 6.55

View Count: 689
Brew Count: 0
Last Updated: 2019-03-11 18:24 UTC

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