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Imperial Stout

324 calories 33 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26.8 liters
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Daniel Murdin
Calories: 324 calories (Per 330ml)
Carbs: 33 g (Per 330ml)
Created: Monday December 3rd 2018
1.104
1.026
10.3%
79.7
48.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg United Kingdom - Maris Otter Pale8 kg Maris Otter Pale 38 3.75 86.5%
250 g United Kingdom - Chocolate250 g Chocolate 34 425 2.7%
250 g United Kingdom - Black Patent250 g Black Patent 27 525 2.7%
250 g United Kingdom - Amber250 g Amber 32 27 2.7%
250 g American - Caramel / Crystal 40L250 g Caramel / Crystal 40L 34 40 2.7%
250 g United Kingdom - Roasted Barley250 g Roasted Barley 29 550 2.7%
9,250 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Centennial20 g Centennial Hops Pellet 10 Boil 60 min 16.78 11.4%
25 g Magnum25 g Magnum Hops Pellet 15 Boil 60 min 31.45 14.3%
30 g Kent Goldings30 g Kent Goldings Hops Pellet 5 Boil 30 min 9.67 17.1%
50 g Liberty50 g Liberty Hops Pellet 5 Boil 30 min 16.12 28.6%
25 g Liberty25 g Liberty Hops Pellet 5 Whirlpool 0 min 5.68 14.3%
25 g Liberty25 g Liberty Hops Pellet 5 Dry Hop 0 days 14.3%
175 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 1 min.
8 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 1 hr.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 542 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L mash 1 Infusion -- 65 °C 60 min
10 L mash out 1 Fly Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 33.8
Mash volume with grains 39.9
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 7.7 L) 3.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 26.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 22.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 22
Total: 37  
Equipment Profile Used: System Default
 
Notes

3.875kg Maris Otter + Amber + Chocolate + Cara 120 + 4g Gypsum(CaS04) + 1g Epsom(MgS04) + 1g Salt(NaCl) +6G Calcium Chloride (CaCl2) +3g baking soda (NaHCO3)
16L strike water mash 1
sparge 1 10L

Rest of Maris Otter+black+roasted barley + 2g Gypsum(CaS04) + 1g Epsom(MgS04) + 1g Salt(NaCl) +2G Calcium Chloride (CaCl2) + 2g Chalk (CaC03)+1g baking soda (NaHCO3)
mash 2
sparge 2 10L

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  • Last Updated: 2019-02-24 13:49 UTC