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1912 Stampede IS

292 calories 25.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 390 liters (fermentor volume)
Pre Boil Size: 470 liters
Post Boil Size: 420 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark Dredge / Toby Johnson
Calories: 292 calories (Per 330ml)
Carbs: 25.3 g (Per 330ml)
Created: Friday March 27th 2026
1.095
1.017
11.2%
49.2
40.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
75 kg Bairds - Maris Otter Pale Ale75 kg Maris Otter Pale Ale 37.5 2.5 40.8%
25 kg United Kingdom - Brown25 kg Brown 32 65 13.6%
8 kg Brown Sugar8 kg Brown Sugar - (late boil kettle addition) 45 15 4.3%
25 kg Weyermann - Beech Smoked Barley25 kg Beech Smoked Barley 35 2.7 13.6%
12.50 kg Flaked Barley12.5 kg Flaked Barley 32 2.2 6.8%
10 kg Maple Syrup10 kg Maple Syrup - (late fermenter addition) 30 35 5.4%
16 kg Bairds - Roasted Barley16 kg Roasted Barley 33 600 8.7%
12.50 kg Canada Malting - SUPERIOR PALE ALE MALT12.5 kg SUPERIOR PALE ALE MALT 37 3.1 6.8%
184 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
500 g Hopsteiner - Bitter Gold500 g Bitter Gold Hops Pellet 16 Boil 75 min 42.04 45.5%
600 g Barth-Haas - East Kent Golding600 g East Kent Golding Hops Pellet 6.5 Boil 10 min 7.11 54.5%
1,100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
75 g Baking Soda Water Agt Mash 1 hr.
6 each Whirlfloc Water Agt Boil 10 min.
180 ml Lactic acid Water Agt Mash 1 hr.
20 g Gypsum Water Agt Mash 1 min.
20 g Yeast Nutrient Other Boil 0 min.
1,000 g Maple Wood Chip Medium toasted Water Agt Secondary 4 days
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1,000 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
35 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 8843 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
460 L Strike 75 °C 68 °C 60 min
180 L Sparge 75 °C 72 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 402.63 L. Suggest reducing initial water volume to 40.4 L and adding 357.23 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 524.56 L 415
Strike water volume at mash thickness of 2.5 L/kg 415
Mash volume with grains 524.6
Grain absorption losses -166
Remaining sparge water volume (equipment estimates 149.5 L) 221.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 397.6 L) 470
Volume increase from sugar/extract (late additions) 5
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -5.5
Post boil Volume (equipment estimates 390 L) 420
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 420 L) 390
Total: 636.9  
Equipment Profile Used: System Default
 
Notes

https://www.homebrewersassociation.org/homebrew-recipe/the-kernel-imperial-brown-stout-london-1856

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  • Last Updated: 2026-04-30 23:12 UTC