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Bigfoot - Imperial Stout

368 calories 36.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15.8 gallons
Post Boil Size: 14 gallons
Pre Boil Gravity: 1.098 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel Dorst
Hop Utilization: 97%
Calories: 368 calories (Per 12oz)
Carbs: 36.3 g (Per 12oz)
Created: Sunday September 14th 2025
1.110
1.026
11.0%
63.9
37.3
5.4
146.23
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
45 lb Briess - Pale Ale Malt 2-Row45 lb Pale Ale Malt 2-Row $ 3.00 / lb
$ 135.00 		36.8 3.5 89.1%
2 lb BSG - Flaked Barley2 lb Flaked Barley $ 3.99 / lb
$ 7.98 		0.3 1 4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 1%
1 lb American - Caramel / Crystal 150L1 lb Caramel / Crystal 150L 33 150 2%
1 lb United Kingdom - Black Patent1 lb Black Patent 27 525 2%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 2%
50.50 lbs / $ 142.98
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Yakima Valley Hops - Magnum4 oz Magnum Hops $ 0.81 / oz
$ 3.25 		Pellet 14.5 Boil 60 min 58.04 50%
2 oz Yakima Valley Hops - Willamette2 oz Willamette Hops Pellet 5 Boil 15 min 4.97 25%
2 oz Yakima Valley Hops - Willamette2 oz Willamette Hops Pellet 5 Boil 2 min 0.85 25%
8 oz / $ 3.25
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
8 g Epsom Salt Water Agt Mash 1 hr.
18 g Gypsum Water Agt Mash 1 hr.
15 g Salt Water Agt Mash 1 hr.
23.07 ml Lactic acid Water Agt Mash 1 hr.
0.95 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1.20 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
59 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1473 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 gal Strike 166 °F 152 °F 60 min
7 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.8 gal (55.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.8 gal (7.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.82 gal (79.29 qt). Suggest reducing strike water volume to 7.96 gal (31.84 qt) and adding 7.82 gal (31.29 qt) sparge/top-off. 15.78 63.1  
Strike water volume at mash thickness of 1.25 qt/lb 15.78 63.1  
Mash volume with grains 19.82 79.3  
Grain absorption losses -6.31 -25.3  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 6.58 26.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.8 g | 55.2 qt) 15.8 63.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 12 g | 48 qt) 14 56  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 14 g | 56 qt) 12 48  
Total: 22.36 89.5
Equipment Profile Used: System Default
"Bigfoot - Imperial Stout" Imperial Stout beer recipe by Daniel Dorst. All Grain, ABV 11.04%, IBU 63.85, SRM 37.29, Fermentables: ( Pale Ale Malt 2-Row, Flaked Barley, Chocolate, Caramel / Crystal 150L, Black Patent, Roasted Barley) Hops: (Magnum, Willamette) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2025-09-14 15:54 UTC