Imperial Stout Base 10 Gallon - Beer Recipe - Brewer's Friend

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Imperial Stout Base 10 Gallon

435 calories 39.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 15.76 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.130 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Brandon Pflipsen
Calories: 435 calories (Per 12oz)
Carbs: 39.1 g (Per 12oz)
Created: Wednesday October 12th 2022
1.130
1.026
15.8%
108.5
50.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
33 lb US - Pale 2-Row33 lb Pale 2-Row 37 1.8 53.1%
11.50 lb Flaked Oats11.5 lb Flaked Oats 33 2.2 18.5%
5 lb German - Carafa II5 lb Carafa II 32 425 8%
3.40 lb Caramel / Crystal 60L3.4 lb Caramel / Crystal 60L 34 60 5.5%
2 lb American - Black Malt2 lb Black Malt 28 500 3.2%
28.80 oz American - Roasted Barley28.8 oz Roasted Barley 33 300 2.9%
19 oz Brown Sugar19 oz Brown Sugar - (late boil kettle addition) 45 15 1.9%
32 oz Corn Sugar - Dextrose32 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.2%
36 oz Corn Sugar - Dextrose36 oz Corn Sugar - Dextrose 42 0.5 3.6%
62.14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.53 oz Magnum7.53 oz Magnum Hops Pellet 11.1 Boil 60 min 108.49 89.3%
0.91 oz Nugget0.905 oz Nugget Hops Pellet 14.7 Boil 0 min 10.7%
8.43 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.56 g Gypsum Water Agt Mash 90 min.
1.17 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
3.12 g Epsom Salt Water Agt Mash 90 min.
3.12 g Canning Salt Water Agt Mash 90 min.
3.12 g Baking Soda Water Agt Mash 90 min.
15.59 g Chalk Water Agt Mash 90 min.
0.85 g Gypsum Water Agt Sparge 20 min.
0.64 g Calcium Chloride (anhydrous) Water Agt Sparge 20 min.
1.71 g Epsom Salt Water Agt Sparge 20 min.
1.71 g Canning Salt Water Agt Sparge 20 min.
1 each Whirlfloc Fining Boil 10 min.
2 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 942 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Black Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 33 45 35 140
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.59 gal Strike 168 °F 152 °F 90 min
8.54 gal Sparge/Rinse Sparge 175 °F 160 °F 20 min
Starting Mash Thickness: 1.1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.32 gal (57.27 qt). Suggest reducing initial water volume to 11.76 gal (47.02 qt) and adding 2.32 gal (9.27 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.13 gal (80.51 qt). Suggest reducing strike water volume to 7.46 gal (29.86 qt) and adding 8.13 gal (32.51 qt) sparge/top-off. 15.59 62.4  
Strike water volume at mash thickness of 1.1 qt/lb 15.59 62.4  
Mash volume with grains 20.13 80.5  
Grain absorption losses -7.09 -28.4  
Remaining sparge water volume (equipment estimates 5.64 g | 22.6 qt) 7.33 29.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 14.07 g | 56.3 qt) 15.76 63  
Volume increase from sugar/extract (late additions) 0.24 1  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.32 -1.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 22.92 91.7
Equipment Profile Used: System Default
"Imperial Stout Base 10 Gallon" Imperial Stout beer recipe by Brandon Pflipsen. All Grain, ABV 15.83%, IBU 108.49, SRM 50, Fermentables: (Pale 2-Row, Flaked Oats, Carafa II, Caramel / Crystal 60L, Black Malt, Roasted Barley, Brown Sugar, Corn Sugar - Dextrose) Hops: (Magnum, Nugget) Other: (Gypsum, Calcium Chloride (anhydrous), Epsom Salt, Canning Salt, Baking Soda, Chalk, Whirlfloc, Yeast Nutrient)
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  • Last Updated: 2023-04-16 00:35 UTC