Go Big or Go Home - Beer Recipe - Brewer's Friend

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Go Big or Go Home

479 calories 42.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 6.27 gallons
Post Boil Size: 4.25 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.143 (recipe based estimate)
Efficiency: 56% (brew house)
Source: Michael Maugel
Calories: 479 calories (Per 12oz)
Carbs: 42.4 g (Per 12oz)
Created: Friday October 22nd 2021
1.143
1.028
15.0%
72.6
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Rahr - Standard 2-Row14 lb Standard 2-Row 36.8 1.8 51.9%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 14.8%
2 lb Weyermann - Carafa II2 lb Carafa II 31.5 415 7.4%
2 lb Dry Malt Extract - Dark2 lb Dry Malt Extract - Dark - (late boil kettle addition) 44 30 7.4%
1.33 lb Simpsons - Crystal Medium1.33 lb Crystal Medium 33 65.01 4.9%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.7%
0.75 lb Simpsons - Black Malt0.75 lb Black Malt 34 700 2.8%
0.75 lb Simpsons - Roasted Barley0.75 lb Roasted Barley 28.52 600 2.8%
0.66 lb Simpsons - Light Crystal0.66 lb Light Crystal 34 39 2.4%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 1.9%
26.99 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 15 Boil at 203 °F 60 min 72.6 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 746 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.4 oz       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 40 100 100 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.92 gal Strike 167 °F 152 °F 60 min
1.75 gal Batch Sparge 170 °F -- 20 min
Starting Mash Thickness: 1.1 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 6.73 26.9  
Mash volume with grains 8.69 34.8  
Grain absorption losses -3.06 -12.2  
Remaining sparge water volume (equipment estimates 3.44 g | 13.8 qt) 2.85 11.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.87 g | 27.5 qt) 6.27 25.1  
Volume increase from sugar/extract (late additions) 0.19 0.8  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 4 g | 16 qt) 4.25 17  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.25 g | 17 qt) 4 16  
Total: 9.58 38.3
Equipment Profile Used: System Default
 
Notes

Vorlouf just enough to get bits of grain out then take some of the first runnings (usually 1.5-2 gallons) to the stove-top and add in the 1/2 lb of Muscovado Sugar (use in lieu of brown sugar). Boil for 30 minutes, then turn down heat and simmer for another 30 minutes. Add back to run-off, then proceed with boil.

I'd do two-step yeast starters, one at 1.040, then another at 1.080 to get the yeast tolerant for the higher ABV before pitching in 1.14.

Be sure to use yeast nutrient... and oxygenate/stir well prior to pitching.

If you have extra yeast from the starter at 1.080, save it and add at bottling. CBC-1 at a rate of ~ 1.8 g per 5 gallons, properly rehydrated

Aim for 5.3-5.5 pH due to roasted malts adding acidity in mash that can lower pH.

May finish at 13' or 14'P (1.053-1.057)

BSG/Rahr for base
Simpsons for caramel/crystal

Primary fermentation done in 7-10 days, let it sit for 28-days.
Barrel-aged beers don't crash
Clean stouts get cold-crashed for 1-2 weeks for softer/rounder beer
Bottle condition for 1+ month

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  • Last Updated: 2023-02-06 21:56 UTC