Imperial Stout - VBS_Half Batch - Beer Recipe - Brewer's Friend

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Imperial Stout - VBS_Half Batch

388 calories 42.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.115 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 388 calories (Per 12oz)
Carbs: 42.4 g (Per 12oz)
Created: Saturday October 24th 2020
1.115
1.033
10.7%
79.5
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 66.9%
3 lb Munich - Light 10L3 lb Munich - Light 10L 33 10 20.1%
0.90 lb American - Chocolate0.9 lb Chocolate 29 350 6%
0.60 lb American - Roasted Barley0.6 lb Roasted Barley 33 300 4%
0.30 lb American - Caramel / Crystal 60L0.3 lb Caramel / Crystal 60L 34 60 2%
0.15 lb American - Black Malt0.15 lb Black Malt 28 500 1%
14.95 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Millenium0.5 oz Millenium Hops Pellet 15.5 Boil 60 min 41.46 50%
0.50 oz Millenium0.5 oz Millenium Hops Pellet 15.5 Boil 45 min 38.06 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash --
1.50 g Calcium Chloride (dihydrate) Water Agt Mash --
1 g Epsom Salt Water Agt Mash --
2 g Baking Soda Water Agt Mash --
2 g pickling lime Water Agt Mash --
0.30 g Gypsum Water Agt Sparge --
0.50 g Calcium Chloride (dihydrate) Water Agt Sparge --
0.30 g Epsom Salt Water Agt Sparge --
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.61 22.4  
Mash volume with grains 6.8 27.2  
Grain absorption losses -1.87 -7.5  
Remaining sparge water volume (equipment estimates 1.05 g | 4.2 qt) 1.51 6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 7.12 28.5
Equipment Profile Used: System Default
 
Notes

Water chemistry calculated in Brun Water to determine salt quantities in recipe. 5 gallon mash, 1.5 gallon sparge.

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  • Public: Yup, Shared
  • Last Updated: 2021-09-10 15:33 UTC
  • Snapshot Created: 2020-10-24 23:12 UTC
  • Link To Parent Recipe