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Supermassive Black Hole - Imperial Stout (8L)

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 10 liters (ending kettle volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 64.7% (ending kettle)
Source: Anthony Och
Calories: 311 calories (Per 330ml)
Carbs: 31 g (Per 330ml)

Created: Friday September 24th 2021

Original Gravity:

1.100

Final Gravity:

1.024

ABV (standard):

10.0%

IBU (tinseth):

50.6

SRM (morey):

37.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2,000 g	New Zealand - Ale Malt2000 g Ale Malt	37.4	3.05	39.5%
500 g	New Zealand - Pilsner Malt500 g Pilsner Malt	37.3	1.93	9.9%
500 g	Barrett Burston - Dark Munich Malt500 g Dark Munich Malt	35	10	9.9%
300 g	Barrett Burston - Wheat Malt300 g Wheat Malt	35.4	1.8	5.9%
100 g	Barrett Burston - Roasted Barley100 g Roasted Barley - (late mash tun addition)	34.5	340	2%
150 g	Barrett Burston - Dark Crystal Malt150 g Dark Crystal Malt - (late mash tun addition)	34.5	80	3%
150 g	Barrett Burston - Cara malt150 g Cara malt - (late mash tun addition)	34.5	17.5	3%
160 g	Simpsons - Chocolate Malt160 g Chocolate Malt - (late mash tun addition)	31.7	444	3.2%
500 g	Corn Sugar - Dextrose500 g Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	9.9%
250 g	Honey250 g Honey - (late boil kettle addition)	35	2	4.9%
400 g	Rolled Oats400 g Rolled Oats	33	2.2	7.9%
50 g	Cane Sugar50 g Cane Sugar - (late fermenter addition)	46	0	1%
5,060 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8 g	El Dorado8 g El Dorado Hops	Pellet	15.7	Boil	60 min	29.41	21.6%
8 g	Willamette8 g Willamette Hops	Pellet	4.5	Boil	40 min	7.4	21.6%
5 g	El Dorado5 g El Dorado Hops	Pellet	15.7	Boil	20 min	11.13	13.5%
5 g	Willamette5 g Willamette Hops	Pellet	4.5	Boil	10 min	1.91	13.5%
5 g	El Dorado5 g El Dorado Hops	Pellet	15.7	Boil	1 min	0.79	13.5%
3 g	El Dorado3 g El Dorado Hops	Pellet	15.7	Dry Hop	21 days		8.1%
3 g	Willamette3 g Willamette Hops	Pellet	4.5	Dry Hop	21 days		8.1%
37 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
21 g	El Dorado (Pellet) 21 g El Dorado (Pellet) Hops	41.33	56.7%
16 g	Willamette (Pellet) 16 g Willamette (Pellet) Hops	9.31	43.2%
37 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 L	(a) Protein Rest at 50 degrees for 10 minutes, (b) heating to 62 for 10 minutes, (c) Beta-Amylase rest at 62 degrees for 50 minutes, (d) Alpha-Amylase rest at 70 degrees for 50 minutes and adding of Specialty Grains	Strike	50 °C	62 °C	120 min
4 L	(e) Sparge with 3L of treated water at 75 degrees.	Sparge	75 °C	75 °C	5 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Citric acid	Water Agt	Mash	2 hr.
1 g	Sodium Bicarbonate	Water Agt	Mash	2 hr.
2 g	Gypsum (Calcium Sulfate)	Water Agt	Mash	2 hr.
1 g	Calcium Chloride	Water Agt	Mash	2 hr.
1 each	Whirlfloc	Water Agt	Boil	15 min.
3 g	Yeast Nutrient	Water Agt	Boil	15 min.
3 g	Go-Ferm	Other	Boil	15 min.
2 g	Diammonium Phosphate (DAP)	Other	Boil	15 min.
75 ml	Coffee	Flavor	Secondary	30 days
75 g	Cocao Nibs	Flavor	Secondary	30 days
1 each	Vanilla Bean	Spice	Secondary	30 days
200 g	Raisin	Flavor	Secondary	30 days
1 each	Cinnamon stick	Spice	Secondary	30 days

Yeast

Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	70%	Flocculation:	Low
Optimum Temp:	15 - 22 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 238 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 34.7 g Temp: 20 °C CO₂ Level: 1.65 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

Prepare the Windsor English Yeast in 100mL of warm water in a 500mL Schott bottle. Allow to rest until added to the wort.
In a 25L saucepot, add 10L of water and adjust the water chemistry as specified. Ensure the pH is 5.0.
Heat the water to 50 degrees and recirculate. Line the pot with the BIAB Lining bag to allow for an open grain setup.
Crack the base grains first and add these to the pot and begin the mash schedule with the protein rest. In the last 50 minutes of the mash, add the specialty grains. Do not allow the temperature to exceed 76 degrees Celsius.
Remove the grains at the end of the mash schedule and place into a separate pot to sparge with 4L of water heated to 75 degrees Celsius. Add the runoff to the wort and begin to boil the wort to 100 degrees Celsius. See note.
Once the wort is boiling, add the hops and follow the hop schedule for 60 minutes.
At 15 minutes till the end of the boil, add the nutrients, sugar, honey and whirlfoc. Place the chilling coil into the boil and allow it to sterilize, ready for cooling. Prepare the Ice at this point as well.
At the end of the boil, immediately begin chilling the wort.
Once the wort has reached 18-20 degrees, transfer via the recirculation pump to a clean and sterilized SS 9.5L Corny Keg. Close and aerate the wort by shaking for at least 1-2 minutes, occasionally opening the PRV to allow in air.
Add the yeast to the wort and seal the fermenter. Use a Spunding valve set to 10 PSI (lower pressure). Ferment for 2 weeks undisturbed. At the same time, place 1 Cinnamon Stick, 1 Vanilla bean and 200g of Raisins into a Mason Jar container and cover with Vodka. Place this in the fridge at 4-6 degrees Celsius until step 12 is required. Make sure the Cinnamon and Vanilla are below the raisins. Make sure the Mason Jar is sterilized before use.
At the 2 week mark, reduce pressure to 5psi for the first day after 2 weeks. The following day, reduce pressure to 1psi and allow 2-3 hours of equalization.
Take the Soaked Raisins and blend them into a puree without the Cinnamon Stick and Vanilla bean. Sterilize the food processor before pureeing the raisins. Make sure that the Cinnamon and Vanilla are sitting in a sanitized container until adding. Sanitize hands as well. Add the Puree, Dry Hops, Chocolate Nibs, Vanilla Bean and Cinnamon stick to a hop spider and close. Open the fermenter once equalized and drop in the hop spider. Close the fermenter immediately after doing this.
Prepare a solution of 50mL Coffee espresso and 50g of Table sugar and stir until all dissolved. Add ice to chill to around 20 degrees or less. Then, top up to no more than 200mL and pressure transfer into the keg to begin a secondary fermentation. Allow to ferment for a further 4 weeks at 20psi (higher pressure).
After 3 months of total fermentation, taste test the Stout by withdrawing and chilling under CO2 pressure in the fridge. Serve by tap to observe bubble formation.
Ideally, Age the Stout for 6 months and taste test after this point. The stout can then be pressure transferred into a clean and sanitized SS 9.5L Corny Keg with the Trub left behind and discarded.

Note Due to this being a small batch, sparging can occur over the wort with a colander, as the sparge water passes through the grain bed, dripping back into the wort

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Public: Yup, Shared
Last Updated: 2021-10-07 00:03 UTC

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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

Discussion about this recipe:

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AJO7730 • 10/18/2021 at 08:24am
I forgot to dry hop.

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