Imperial Chocolate Stout - Beer Recipe - Brewer's Friend

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Imperial Chocolate Stout

327 calories 33.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Wade Bonner
Calories: 327 calories (Per 12oz)
Carbs: 33.1 g (Per 12oz)
Created: Thursday June 1st 2017
1.098
1.024
9.8%
56.6
39.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb US - Pale 2-Row15 lb Pale 2-Row 37 1.8 77.7%
0.50 lb American - Dark Chocolate0.5 lb Dark Chocolate 29 420 2.6%
2 lb American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L 33 80 10.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.2%
5 oz German - Carafa III5 oz Carafa III 32 535 1.6%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.6%
19.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14.2 Boil 60 min 37.75 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.4 Boil 30 min 8.99 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.4 Boil 5 min 2.33 25%
1 oz Nugget1 oz Nugget Hops Pellet 14.2 Boil 5 min 7.53 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocoa Nibs Flavor Kegging 10 days
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
12 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 662 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
12 Gallons of RO water with 12 grams each of Gypsum, Calcium Chloride, and Baking Soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.24 29  
Mash volume with grains 8.79 35.1  
Grain absorption losses -2.41 -9.7  
Remaining sparge water volume 3.92 15.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 6.85 g | 27.4 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 11.16 44.7
Equipment Profile Used: System Default
 
Notes

Yeast Starter 4.5 L 16.3 oz Dark DME

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  • Last Updated: 2021-09-07 16:54 UTC