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imp gimp 4/7/26

310 calories 29.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 63 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 68.5% (brew house)
Calories: 310 calories (Per 330ml)
Carbs: 29.6 g (Per 330ml)
Created: Friday June 26th 2026
1.100
1.022
10.3%
92.8
40.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.85 kg Voyager Craft Malt - Veloria Schooner13.85 kg Veloria Schooner 35.9 3.6 79.8%
1.50 kg Gladfield - Dextrose Sugar1.5 kg Dextrose Sugar - (late boil kettle addition) 46 0 8.6%
0.30 kg Molasses0.3 kg Molasses - (late boil kettle addition) 36 80 1.7%
0.40 kg Simpsons - Crystal Medium0.4 kg Crystal Medium 33 65.01 2.3%
0.30 kg Weyermann - CaraAroma0.3 kg CaraAroma 36 140 1.7%
0.30 kg Gladfield - Dark Chocolate Malt0.3 kg Dark Chocolate Malt 32.7 488 1.7%
0.30 kg Gladfield - Eclipse Roasted Wheat0.3 kg Eclipse Roasted Wheat 34 525.6 1.7%
0.20 kg Weyermann Carafa Special III (Roasted)0.2 kg Weyermann Carafa Special III (Roasted) 30 560 1.2%
0.20 kg Brown Sugar0.2 kg Brown Sugar - (late boil kettle addition) 45 15 1.2%
17.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Magnum90 g Magnum Hops Pellet 14.4 Boil 60 min 82.83 64.3%
25 g Pride of Ringwood25 g Pride of Ringwood Hops Pellet 9 Boil 15 min 7.14 17.9%
25 g Pride of Ringwood25 g Pride of Ringwood Hops Pellet 9 Boil 5 min 2.87 17.9%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
12 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
4.50 g Epsom Salt Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Sparge 1 hr.
2.25 g Gypsum Water Agt Mash 1 hr.
3 g Gypsum Water Agt Sparge 1 hr.
2.25 g Salt Water Agt Mash 1 hr.
3 g Salt Water Agt Sparge 1 hr.
5.40 g Baking Soda Water Agt Mash 1 hr.
4.50 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
4 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 316 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
GLen Alvie Tank Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
45 L Mix brew ever 20 mins Infusion 75 °C 65 °C 60 min
Mix brew every 15 Infusion 65 °C 70 °C 30 min
60 L Strike 74 °C 77 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.1 L. Suggest reducing initial water volume to 44.14 L and adding 4.7 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 56.18 L. Suggest reducing strike water volume to 35.27 L and adding 10.78 L sparge/top-off. 46.1
Strike water volume at mash thickness of 3 L/kg 46.1
Mash volume with grains 56.2
Grain absorption losses -15.4
Remaining sparge water volume (equipment estimates 19 L) 33.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.8 L) 63
Volume increase from sugar/extract (late additions) 1.3
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 38 L) 42
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 42 L) 38
Total: 79.3  
Equipment Profile Used: System Default
 
Notes

First Mash PH reading 5.6, added 1 gram of citric. Second reading 5.4. Final reading at boil 5.4.

Ended up with 20L extra liquid. Only needed 85L vs 105L.

The ferment blew off making a mess. For the same yeast try 16C next time to start.

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  • Last Updated: 2026-07-16 12:58 UTC