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Imperial Myrtle Grove Stout

Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bradley Yates
Calories: 276 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)

Created: Wednesday January 27th 2021

Original Gravity:

1.090

Final Gravity:

1.015

ABV (standard):

9.8%

IBU (tinseth):

89.8

SRM (morey):

49.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 kg	United Kingdom - Maris Otter Pale7 kg Maris Otter Pale	38	3.75	80.5%
700 g	Thomas Fawcett - Chocolate Malt700 g Chocolate Malt	32.2	420	8%
350 g	Bairds - Crystal Malt 150350 g Crystal Malt 150	34	57	4%
350 g	Simpsons - Brown Malt350 g Brown Malt	32	187.93	4%
300 g	Simpsons - Amber Malt300 g Amber Malt	31.8	20.8	3.4%
8,700 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Artisan - Columbus (CTZ)50 g Columbus (CTZ) Hops	Pellet	14	First Wort	0 min	75	62.5%
30 g	Artisan - Columbus (CTZ)30 g Columbus (CTZ) Hops	Pellet	14	Boil	10 min	14.83	37.5%
80 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
80 g	Artisan - Columbus (CTZ) (Pellet) 80 g Columbus (CTZ) (Pellet) Hops		89.83	100%
80 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
26 L	Mash	Temperature	72 °C	66 °C	60 min
8 L	Sparge until pre-boil volume of 25L	Sparge	66 °C	75 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Protafloc		Fining	Boil	15 min.
3 g	Gypsum		Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 157 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 144.6 Temp: 20 °C CO₂ Level: 2.6 Volumes

Target Water Profile

Balanced Profile

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

Notes

Boil for 1 hour.
Liquor back once the boiling is done to reach correct size for fermentation.
Chill wort to 18 degrees celsius, measure OG and liquor back until it reaches intended OG on the recipe, then add yeast.
2 weeks fermenting.
2 weeks bottle conditioning.

Last Updated and Sharing

216

Views

Brews

Public: Yup, Shared
Last Updated: 2021-01-30 20:12 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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