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Imperial Coffee Stout

440 calories 43.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.105 (recipe based estimate)
Post Boil Gravity: 1.131 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 440 calories (Per 12oz)
Carbs: 43.1 g (Per 12oz)
Created: Thursday November 5th 2020
1.131
1.031
13.1%
46.1
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb US - Pale 2-Row14 lb Pale 2-Row 37 1.8 65.1%
1 lb Simpsons - CaraMalt1 lb CaraMalt 34 14 4.7%
2.50 lb Munich2.5 lb Munich 37 6 11.6%
1 lb Gambrinus - Honey Malt1 lb Honey Malt 37 25 4.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.7%
1 lb Simpsons - Brown Malt1 lb Brown Malt 32 187.93 4.7%
1 lb Weyermann - Chocolate wheat1 lb Chocolate wheat 0 400 4.7%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 11.2 Boil 45 min 29.93 50%
1 oz Magnum1 oz Magnum Hops Pellet 11.2 Boil 15 min 16.18 50%
2 oz / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
22 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.78 gal Strike 167 °F 152 °F 60 min
2.36 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.72 26.9  
Mash volume with grains 8.44 33.8  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 1.79 g | 7.2 qt) 1.22 4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.58 g | 22.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

10 oz coarse ground medium roast coffee - 48 hours before kegging,
oak chips soaked in bourbon - 48 hours before kegging.
4 vanilla beans soaked in bourbon - 48 hours before kegging

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  • Last Updated: 2020-11-14 15:20 UTC