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Sweet Cherry Imperial stout

356 calories 37.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 110%
Calories: 356 calories (Per 12oz)
Carbs: 37.3 g (Per 12oz)
Created Wednesday August 25th 2021
1.106
1.028
10.3%
53.9
39.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Pale 2-Row10 lb Pale 2-Row 37 1.8 51.3%
1.50 lb Honey Malt1.5 lb Honey Malt 37 25 7.7%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 5.1%
1 lb American - Chocolate1 lb Chocolate 29 350 5.1%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 2.6%
0.50 lb Belgian - Roasted Barley0.5 lb Roasted Barley 30 575 2.6%
2 lb Dry Malt Extract - Dark2 lb Dry Malt Extract - Dark 44 30 10.3%
1 lb Raw Honey1 lb Raw Honey 68.5 20 5.1%
2 lb Cherry2 lb Cherry 6.3 0 10.3%
19.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Pellet 15 Boil 10 min 28.89 40%
2 oz Ariana2 oz Ariana Hops Pellet 11.5 Boil 10 min 22.15 40%
1 oz Saphir1 oz Saphir Hops Pellet 4.25 Whirlpool 0 min 2.89 20%
5 oz / 0.00
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 261 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
"Sweet Cherry Imperial stout" Imperial Stout beer recipe. BIAB, ABV 10.32%, IBU 53.93, SRM 39.46, Fermentables: (Pale 2-Row, Honey Malt, Caramel / Crystal 80L, Chocolate, Flaked Oats, Roasted Barley, Dry Malt Extract - Dark, Raw Honey, Cherry) Hops: (Columbus, Ariana, Saphir)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-08-25 21:38 UTC
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