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Stress test

306 calories 29.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.36 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Luke Saglimbeni
Calories: 306 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)
Created: Wednesday July 8th 2026
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1.092
1.021
9.4%
32.5
40.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Briess - Pale Ale Malt 2-Row12 lb Pale Ale Malt 2-Row 36.8 3.5 46.2%
2.40 lb Briess - Cherry Wood Smoked Malt2.4 lb Cherry Wood Smoked Malt 37 5 9.2%
2.40 lb Proximity - Chocolate Wheat2.4 lb Chocolate Wheat 34.5 400 9.2%
1 lb Special B1 lb Special B 34 115 3.8%
0.60 lb Honey Malt0.6 lb Honey Malt 37 25 2.3%
0.60 lb Briess - Caramel Malt - 120L0.6 lb Caramel Malt - 120L 34.5 120 2.3%
0.60 lb Caramel / Crystal 60L0.6 lb Caramel / Crystal 60L 34 60 2.3%
0.40 lb American - Caramel / Crystal 20L0.4 lb Caramel / Crystal 20L 35 20 1.5%
6 lb Cherry, dark sweet6 lb Cherry, dark sweet - (late fermenter addition) 6.4 0 23.1%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Bravo15 g Bravo Hops Pellet 15.5 Boil 60 min 21.97 17.3%
1 oz Lemondrop1 oz Lemondrop Hops Leaf/Whole 6 Boil 10 min 5.3 32.7%
1 oz Lemondrop1 oz Lemondrop Hops Leaf/Whole 6 Boil 5 min 2.91 32.7%
15 g Bravo15 g Bravo Hops Pellet 15.5 Boil 2.5 min 2.3 17.3%
86.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4.50 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 458 B cells required
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 458 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Northport, Suffolk County, Long Island NY
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 15 40 100 60 150
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.25 gal Strike 161 °F 120 °F 15 min
Temperature 120 °F 148 °F 60 min
Temperature 148 °F 156 °F 15 min
Temperature 156 °F 168 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.75 35  
Mash volume with grains 10.35 41.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 1.11 g | 4.5 qt) 1.36 5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.36 29.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 10.11 40.4
Equipment Profile Used: System Default
"Stress test" Imperial Stout beer recipe by Luke Saglimbeni. All Grain, ABV 9.36%, IBU 32.49, SRM 40, Fermentables: (Pale Ale Malt 2-Row, Cherry Wood Smoked Malt, Chocolate Wheat, Special B, Honey Malt, Caramel Malt - 120L, Caramel / Crystal 60L, Caramel / Crystal 20L, Cherry, dark sweet) Hops: (Bravo, Lemondrop) Other: (Calcium Chloride (anhydrous), Epsom Salt, Baking Soda)
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  • Last Updated: 2026-07-08 10:03 UTC