Imperial Chocolate Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Imperial Chocolate Stout

392 calories 38.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.117 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 392 calories (Per 12oz)
Carbs: 38.1 g (Per 12oz)
Created: Tuesday October 27th 2020
1.117
1.027
11.8%
56.4
79.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
12.50 lb United Kingdom - Maris Otter Pale12.5 lb Maris Otter Pale 38 8.51 71.7%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 4.37 4.3%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 171.96 2.9%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 1132.64 2.9%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 550.9 2.9%
3 oz United Kingdom - Black Patent3 oz Black Patent 27 1399.5 1.1%
8 oz Molasses8 oz Molasses - (late boil kettle addition) 36 211.99 2.9%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 38.53 5.7%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light - (late boil kettle addition) 42 9.18 5.7%
17.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Leaf/Whole 9.2 Boil 75 min 43.41 50%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 5.1 Boil 30 min 12.97 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Cocoa powder Flavor Mash 1 hr.
1 oz Bakers Chocolate (90%) Spice Boil 45 min.
2 oz Cacao Nibs Spice Secondary 1 days
3 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
1.50 g Table Salt Water Agt Mash 0 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
11.50 g Chalk Water Agt Mash 0 min.
1 g Baking Soda Water Agt Mash 0 min.
9 g Tartaric acid Water Agt Mash 0 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
0.50 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 467 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 151 °F 60 min
2.75 gal Sparge -- 175 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.67 18.7  
Mash volume with grains 5.86 23.5  
Grain absorption losses -1.87 -7.5  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 3.95 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.26 g | 25 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.19 0.8  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 4.5 g | 18 qt) 5 20  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5 g | 20 qt) 4.5 18  
Total: 8.62 34.5
Equipment Profile Used: System Default
"Imperial Chocolate Stout" Imperial Stout beer recipe by Ornlu. All Grain, ABV 11.8%, IBU 56.39, SRM 79.85, Fermentables: (Maris Otter Pale, Flaked Oats, Brown, Chocolate, Pale Chocolate, Black Patent, Molasses, Brown Sugar, Dry Malt Extract - Light) Hops: (Centennial, Willamette) Other: (Cocoa powder, Bakers Chocolate (90%), Cacao Nibs, Epsom Salt (MgSO4), Table Salt, Calcium Chloride (dihydrate), Chalk, Baking Soda, Tartaric acid)
Last Updated and Sharing
 
251
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-03 02:06 UTC