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Cocoberry Jammer

308 calories 33.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.66 gallons
Post Boil Size: 7.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Chris Stackhouse
Calories: 308 calories (Per 12oz)
Carbs: 33.7 g (Per 12oz)
Created: Monday August 4th 2025
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1.092
1.026
8.7%
61.6
35.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale 38 3.75 61.5%
2 lb American - Caramel / Crystal 120L2 lb Caramel / Crystal 120L 33 120 7.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7.7%
1 lb American - Chocolate1 lb Chocolate 29 350 3.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.8%
48 oz Raspberry48 oz Raspberry - (late fermenter addition) 3.15 0 11.5%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Glacier3 oz Glacier Hops Pellet 6.5 Boil 60 min 61.61 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Toasted Coconut Flavor Primary 5 days
3 g Chalk Water Agt Mash 1 hr.
13 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
8.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.95 psi       Temp: 42 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Imperial Stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
136 5 43 143 102 180
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.69 gal Mash Infusion -- 156 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 9.63 38.5  
Mash volume with grains 11.39 45.5  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 2.16 g | 8.6 qt) 2.04 8.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.78 g | 35.1 qt) 8.66 34.6  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 7.5 30  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.5 g | 30 qt) 6.5 26  
Total: 11.66 46.6
Equipment Profile Used: System Default
 
Notes

Won first place at the SMASH (Southern Marylanders Always Serving Homebrew) 4th Annual Brewers Challenge event!

I goofed and should've pitched two packets of yeast at the beginning. I pitched a second packet about halfway through fermentation after it slowed, and also added some Amylo 300. Pitching two packs at the beginning would've sufficed.



Award Winning Recipe
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  • Last Updated: 2025-09-14 01:05 UTC