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Imperial Stout CCC

Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.28 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.110 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Carlos CRisostomo
Calories: 345 calories (Per 330ml)
Carbs: 38.8 g (Per 330ml)

Created: Saturday November 7th 2020

Original Gravity:

1.110

Final Gravity:

1.033

ABV (standard):

10.1%

IBU (tinseth):

42.2

SRM (morey):

50.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.90 kg	United Kingdom - Maris Otter Pale5.9 kg Maris Otter Pale	38	3.75	59.6%
0.80 kg	Flaked Oats0.8 kg Flaked Oats	33	2.2	8.1%
0.90 kg	Ireks - Chocolate0.9 kg Chocolate - (late mash tun addition)	32.2	340	9.1%
0.45 kg	Proximity - Crystal Wheat0.45 kg Crystal Wheat - (late mash tun addition)	34.5	60	4.5%
0.45 kg	Weyermann - Caramunich Type 30.45 kg Caramunich Type 3 - (late mash tun addition)	34	57	4.5%
1 kg	Maltodextrin1 kg Maltodextrin - (late boil kettle addition)	39	0	10.1%
0.40 kg	Patagonia - Black Pearl0.4 kg Black Pearl	29.9	340	4%
9.90 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
55 g	Nugget55 g Nugget Hops		Leaf/Whole	14	Boil	15 min	42.23	100%
55 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
55 g	Nugget (Leaf/Whole) 55 g Nugget (Leaf/Whole) Hops		42.23	100%
55 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
9.53 L	Infusion	75 °C	67 °C	60 min
3 L	Fly Sparge	85 °C	67 °C	30 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	22 Grams	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 389 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 73.5 g Temp: 20 °C CO₂ Level: 2.7 Volumes

Target Water Profile

IPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

macerado en frio 1.5L
carafa 2 200g
malta chocolate 200g
roasted barley 125g

12 hrs en frio en heladera
3 lt de agua

cascara de cacao
macerado 60 min agua 75 grados-t final 67 grados ph 5.5-8L
oat malt 0.2k
malta pale 2.2k
melanoidyn 0.2k

agua ph 5.5
ultimo 20 min de macerado se agrega macerado en frio
en recirculado 50 gr cascarilla de cacao y macerado en frio
sparge agragar completar a 12L ph 5.5- 80 grados C
hervido
kent 15g x 60m
kent 15g x 15m
cacao polvo 20g x 15m
chocolate 20g al final
lactosa 200g min 45
1ra fermentacion
mosto cocinado y enfriado se adiciona levadura y oxigenado se S05 fermentis 2 sobre

cascara cacao
2da fermentacion en frio 1 semana
se adiciona el macerado de cascara de cacao macerado

Last Updated and Sharing

223

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Brews

Public: Yup, Shared
Last Updated: 2023-09-01 16:43 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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