Stout Imperial - Beer Recipe - Brewer's Friend

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Stout Imperial

323 calories 30.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 465 gallons (fermentor volume)
Pre Boil Size: 496 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 323 calories (Per 12oz)
Carbs: 30.6 g (Per 12oz)
Created: Thursday February 16th 2017
1.097
1.021
9.9%
47.1
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,275 lb American - Pale 2-Row1275 lb Pale 2-Row 37 1.8 71.1%
152 lb United Kingdom - Extra Dark Crystal 160L152 lb Extra Dark Crystal 160L 33 160 8.5%
104 lb German - De-Husked Caraf II104 lb De-Husked Caraf II 32 418 5.8%
60 lb United Kingdom - Chocolate60 lb Chocolate 34 425 3.3%
104 lb United Kingdom - Roasted Barley104 lb Roasted Barley 29 550 5.8%
98 lb American - Wheat98 lb Wheat 38 1.8 5.5%
1,793 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
115 oz Magnum115 oz Magnum Hops Pellet 12.7 Boil 75 min 43.25 69.7%
50 oz German Tradition50 oz German Tradition Hops Pellet 5.5 Boil 15 min 3.87 30.3%
165 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz whirlfloc/zinc Fining Boil 15 min.
17 oz Zinc Other Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 50854 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
449 gal Infusion -- 152 °F 60 min
171 gal Sparge -- 172 °F --
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 473.06 gal (1892.25 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 461.06 gal (1844.25 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 591.69 gal (2366.76 qt) 448.25 1793  
Strike water volume at mash thickness of 1 qt/lb 448.25 1793  
Mash volume with grains 591.69 2366.8  
Grain absorption losses -224.13 -896.5  
Remaining sparge water volume (equipment estimates 249.19 g | 996.8 qt) 272.13 1088.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 473.06 g | 1892.3 qt) 496 1984  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -6.19 -24.8  
Post boil Volume 465 1860  
Going into fermentor 465 1860  
Total: 720.38 2881.5
Equipment Profile Used: System Default
 
Notes

The efficiency has been reduced to %70 due to usual decrease in efficiency that comes with brewing very high gravity beers. We can adjust this as needed.
In regards to mash water volume, while many people go with 1.5 qts/lb of malt, we have always had success with a lower rate of 1 qt/lb. This may need to be adjusted.
We have targeted a pre-boil volume of 16 bbls, but if evaporation is greater than this, let me know and we can adjust.
Super moss/Whirlfloc have different usage rates. add at at rate that has been successful for Mare Island.
Zinc usage rate has been increased due to increased gravity.
Ferment at 66 degrees Fahrenheit. Ferment until final gravity doesn't change for at least 3 days in a row.
-Perform diacetyl test (notes to follow) daily until there is no diacetyl detected.
After the beer is done fermenting, and passes a diacetyl test, drop the temperature of the tank to 35 degrees F. Allow to condition until the beer tastes ready.
Hops can be substituted based on availability, though please consult with us before making substitution, as some varieties will not be appropriate to style.
Hop quantity is based on Alpha acid indicated and a pre-boil volume of 16 bbls.

Treat water as Mare Island does.

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  • Last Updated: 2017-02-17 23:09 UTC