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Imperial Stout

336 calories 26.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.111 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Barnett
Calories: 336 calories (Per 12oz)
Carbs: 26.7 g (Per 12oz)
Created: Wednesday January 29th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 65.2%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.3%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 6.5%
5 lb Corn Sugar - Dextrose5 lb Corn Sugar - Dextrose 42 0.5 21.7%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 15 Boil 60 min 46.55 37.5%
1 oz Yakima Valley Hops - Tahoma1 oz Tahoma Hops Pellet 6.9 Whirlpool 10 min 3.98 25%
1.50 oz Yakima Cluster1.5 oz Yakima Cluster Hops Pellet 7 Boil 5 min 4.33 37.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
3.38 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
2 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 893 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Strike 171 °F 154 °F 60 min
6 gal Sparge -- 170 °F --
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 4.5 18  
Mash volume with grains (equipment estimates 5.4 g | 21.6 qt) 5.94 23.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 5.22 g | 20.9 qt) 5.11 20.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.39 1.6  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 0.54 2.2  
Going into fermentor 6.5 26  
Total: 9.61 38.4
Equipment Profile Used: System Default
 
Notes

Tom and I were given an Imperial Stout for our recipe to create. Target Stats were (according to BJCP): 50-90 IBU, 30-40 SRM, 8%-12% ABV. We were looking to achieve a full bodied, medium to low bitterness. We decided to use dextrose as our adjunct to increase ABV and provide a dryer finish, which is not outside of BJCP style guidelines.

We chose all American malts, and hops. We were looking for a roasted flavor with a dry finish. Our yeast is a "work horse" so to speak from White labs. It works well with higher gravity beers and isn't to invasive with the overall beer flavor.

All of our target stats fit the style, which was our goal.

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  • Last Updated: 2020-01-29 01:11 UTC