Espresso Imperial Stout - Beer Recipe - Brewer's Friend

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Espresso Imperial Stout

344 calories 39.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Maddog
Calories: 344 calories (Per 12oz)
Carbs: 39.8 g (Per 12oz)
Created: Tuesday September 26th 2017
1.102
1.032
9.2%
51.5
32.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 47.6%
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 23.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.8%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 2.4%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.4%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 2.4%
1 lb Torrified Wheat1 lb Torrified Wheat 36 2 4.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 4.8%
1 lb Brown Sugar1 lb Brown Sugar 45 15 4.8%
0.50 lb United Kingdom - Amber0.5 lb Amber 32 27 2.4%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Leaf/Whole 15 First Wort 0 min 45.83 48.4%
16 g Centennial16 g Centennial Hops Leaf/Whole 10 Boil 10 min 5.02 25.8%
16 g Centennial16 g Centennial Hops Leaf/Whole 10 Boil 1 min 0.6 25.8%
62 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
4 tsp Yeast nutrient Other Boil 15 min.
5 oz Coffee (coarse grind) Flavor Secondary 2 days
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 550 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion -- 154 °F 45 min
3 gal Sparge -- 170 °F 10 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 7.13 28.5  
Mash volume with grains 8.65 34.6  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 3.68 g | 14.7 qt) 4.35 17.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 8.33 g | 33.3 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 11.47 45.9
Equipment Profile Used: System Default
 
Notes

Add coarse ground coffee in a hop bag into the fermentor about 1 day before cold crash and then pull out after another day in the cold crash. 2 days total soak time.

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  • Last Updated: 2017-09-27 04:35 UTC