Imperial Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Imperial Stout

295 calories 27.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 24.6 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 295 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Monday August 31st 2020
1.089
1.018
9.3%
0.0
36.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
70 g Crisp Malting - Pale Chocolate70 g Pale Chocolate 32.7 220 1%
310 g Weyermann - Carafa III310 g Carafa III 32 525 4.2%
310 g Crisp Malting - Caramalt310 g Caramalt 34 15 4.2%
660 g Crisp Malting - Crystal Dark - 77L660 g Crystal Dark - 77L 33.1 77 9%
5,000 g United Kingdom - Maris Otter Pale5000 g Maris Otter Pale 38 3.75 68%
1,000 g Brown Sugar1000 g Brown Sugar 45 15 13.6%
7,350 g / $ 0.00
Priming
CO2 Level: 0 Volumes
 
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 Liters
Strike water volume at mash thickness of 3.7 L/kg 23.2
Mash volume with grains 27.4
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 9.9 L) 11.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 26.5 L) 28.4
Boil off losses -5.7
Post boil Volume (equipment estimates 20.8 L) 24.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.6 L) 20.8
Total: 35  
Equipment Profile Used: System Default
"Imperial Stout" No Profile Selected beer recipe by Remy Gusteau. All Grain, ABV 9.3%, IBU 0, SRM 36.86, Fermentables: (Pale Chocolate, Carafa III, Caramalt, Crystal Dark - 77L, Maris Otter Pale, Brown Sugar)
Last Updated and Sharing
 
166
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-01 09:10 UTC