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200

377 calories 41.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.7 gallons
Post Boil Size: 2.8 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.159 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Darby Rose Brewing
Calories: 377 calories (Per 12oz)
Carbs: 41.3 g (Per 12oz)
Created: Thursday May 28th 2020
1.112
1.032
10.5%
76.2
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 48.8%
5 lb American - Pale 6-Row5 lb Pale 6-Row 35 1.8 24.4%
2 lb American - Chocolate2 lb Chocolate 29 350 9.8%
1 lb Crisp Malting - Pale Chocolate1 lb Pale Chocolate 32.7 220 4.9%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.4%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 2.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.9%
0.50 lb Maltodextrin0.5 lb Maltodextrin - (late boil kettle addition) 39 0 2.4%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggle (US)2 oz Fuggle (US) Hops Pellet 4.75 Boil 90 min 33.44 33.3%
2 oz Mount Hood (US)2 oz Mount Hood (US) Hops Pellet 6.5 Boil 60 min 42.78 33.3%
2 oz Cascade (US)2 oz Cascade (US) Hops Pellet 7 Boil 0 min 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 each Vanilla beans Spice Secondary 60 days
3 lb Dry malt extract (amber) Other Secondary 8 days
3 lb Dextrose (corn sugar) Other Secondary 8 days
1 lb Maple syrup Other Secondary 8 days
1 each Bourbon barrel Other Secondary 60 days
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (7.45 g). Reduce mash thickness to 1.48 qt/lb or increase pre-boil volume to 6 g.    
Strike water volume at mash thickness of 1.75 qt/lb 8.75 35  
Mash volume with grains (equipment estimates 9.15 g | 36.6 qt) 10.35 41.4  
Grain absorption losses -2.5 -10  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.23 g | 20.9 qt) 4.7 18.8  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 2.8 11.2  
Top off amount 1.2 4.8  
Going into fermentor 4 16  
Total: 7.45 29.8
Equipment Profile Used: System Default
 
Notes

Treat strike and sparge water with 0.2g per gallon of calcium chloride.

Pull 4.75 gallons of runoff and boil 90 mins. Need to leave room in the fermenter for sugar additions. Shoot for 4 gallons in fermenter

Boil in 2 gallons of water: 3# Amber DME 1# Maple Syrup 3# Dextrose

Chill and keep refrigerated. Add this mixture 1qt per day starting at high krauesen, along with a small bit of yeast nutrient with each addition.

Starting wort OG XX x X gallons (XX) + Admixture OG XX x X gallons (XX)+(XX) / X gallons = XX adjusted OG

Once fermentation is complete add vanilla and rack to barrel for 2-3 months aging.

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  • Last Updated: 2020-06-11 12:45 UTC