The Moroccan - Imperial Stout - Beer Recipe - Brewer's Friend

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The Moroccan - Imperial Stout

328 calories 33.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.96 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 328 calories (Per 12oz)
Carbs: 33.8 g (Per 12oz)
Created: Monday June 15th 2015
1.098
1.025
9.5%
64.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb German - Vienna18 lb Vienna 37 4 78.3%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4.3%
2 lb United Kingdom - Pale Chocolate2 lb Pale Chocolate 33 207 8.7%
1 lb German - De-Husked Caraf III1 lb De-Husked Caraf III 32 470 4.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 4.3%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Magnum1.25 oz Magnum Hops Pellet 15 Boil 60 min 63.97 100%
1.25 oz / $ 0.00
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 397 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2.8 g Gypsum added to strike water
1.8g Gypsum added to the sparge water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 5.5 22  
Mash volume with grains 7.26 29  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 3.47 g | 13.9 qt) 3.38 13.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.05 g | 24.2 qt) 5.96 23.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Lactose added at 15 left in boil
Whirlfloc added 15 left in boil
Yeast nutrient added 10 left in boil (first time using nutrient)

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  • Last Updated: 2015-06-26 21:08 UTC