Barrel aged Imperial Stout - Beer Recipe - Brewer's Friend

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Barrel aged Imperial Stout

221 calories 20.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty Wood-Aged Beer
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 60% (brew house)
Source: The Potatocake man
Calories: 221 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created: Monday July 8th 2019
1.072
1.015
7.5%
76.1
37.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.30 kg US - Pale 2-Row5.3 kg Pale 2-Row 37 1.8 71%
0.50 kg Brown Sugar0.5 kg Brown Sugar - (late boil kettle addition) 45 15 6.7%
0.35 kg American - Caramel / Crystal 40L0.35 kg Caramel / Crystal 40L 34 40 4.7%
0.25 kg American - Caramel / Crystal 75L0.25 kg Caramel / Crystal 75L 33 75 3.3%
0.25 kg American - Chocolate0.25 kg Chocolate 29 350 3.3%
0.25 kg American - Vienna0.25 kg Vienna 35 4 3.3%
0.25 kg Flaked Wheat0.25 kg Flaked Wheat 34 2 3.3%
200 g German - Carafa II200 g Carafa II 32 425 2.7%
115 g American - Roasted Barley115 g Roasted Barley 33 300 1.5%
7.47 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Warrior15 g Warrior Hops Pellet 16.8 Boil 60 min 37.67 21.4%
30 g Chinook30 g Chinook Hops Pellet 11.8 Boil 30 min 29.38 42.9%
15 g Chinook15 g Chinook Hops Pellet 11.8 Aroma 10 min 5.75 21.4%
10 g Centennial10 g Centennial Hops Pellet 10 Aroma 10 min 3.25 14.3%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each vanilla beans Flavor Other 10 days
250 g cocao nibs Flavor Other 10 days
1 g Gypsum Water Agt Mash 75 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1 gram of gypsum per gallon of mash water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26.5 L Temperature -- 67 °C 75 min
9.5 L mash out Temperature -- 77 °C 90 min
Starting Mash Thickness: 3.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.8
Mash volume with grains 30.4
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 10.7 L) 7.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 25.7
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Going into fermentor 20
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

Brown sugar in at the start of the boil,
Once fermented, transferred to oak whisky barrel for ageing, adding in cocoa nibs and vanilla beans.
Also helps the barrel was freshly emptied but still had plenty of whisky left in the timber.
Aged in the barrel for 3 months.

**Won Westgate Brewers Stout Extravaganza 2019 - Speciality



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  • Last Updated: 2020-10-15 11:43 UTC