Deez Imperial Stout - Beer Recipe - Brewer's Friend

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Deez Imperial Stout

392 calories 38.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Double D's
Calories: 392 calories (Per 12oz)
Carbs: 38.1 g (Per 12oz)
Created: Thursday May 16th 2019
1.117
1.027
11.8%
56.9
44.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb American - Pale 2-Row22 lb Pale 2-Row 37 1.8 81.5%
1.50 lb Belgian - Special B1.5 lb Special B 34 115 5.6%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 5.6%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 2.8%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 0.9%
1 lb American - Chocolate1 lb Chocolate 29 350 3.7%
27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 60 min 55.26 80%
0.50 oz loral0.5 oz loral Hops Pellet 5 Boil 10 min 1.67 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Whirlpool 15 min.
5 g Calcium Chloride Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
9 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 844 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.75 gal Saccharification Infusion -- 156 °F 30 min
4.75 gal Sparge -- 168 °F 20 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 6.75 27  
Mash volume with grains 8.91 35.6  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.09 g | 32.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 5.91 g | 23.6 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 11.13 44.5
Equipment Profile Used: System Default
 
Notes

Malts: 1) 2 Row is a good clean base malt with high DP, 2) Special B is a caramel malt with complex flavor (roasted, caramel, and dark fruit), and will add some residual sweetness, 3) Chocolate will add color and pleasant roast and chocolate flavor, 4) Flaked Oats will add body, creaminess, 5) Roasted barley will add dry roasted and coffee character, and 6) Black patent will add color and a low level burnt character.
Hops: This is not a hoppy beer. Magnum is added for bittering, and Loral is added as an aroma hop for a little floral and dark fruit character to work with the malty character (like special B).
Yeast: San Diego Super yeast a quick fermenting and good for high gravity - it' also a very clean and neutral to let the malts shine through.
Water Chemistry: Based on Edinburgh water which is good for malty beers and full body mouthfeel.

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  • Last Updated: 2019-06-05 16:36 UTC