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Go big or go home

460 calories 37.9 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 6.35 gallons
Post Boil Size: 4.35 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 460 calories (Per 12oz)
Carbs: 37.9 g (Per 12oz)
Created Friday October 22nd 2021
1.138
1.023
15.0%
110.0
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.24 lb Pale 2-Row13.24 lb Pale 2-Row 37 1.8 56.2%
4.50 lb Flaked Oats4.5 lb Flaked Oats 33 2.2 19.1%
2 lb German - Carafa II2 lb Carafa II 32 425 8.5%
1.33 lb American - Caramel / Crystal 60L1.33 lb Caramel / Crystal 60L 34 60 5.6%
0.75 lb Dingemans - Mroost 1400 MD (Debittered black malt)0.75 lb Mroost 1400 MD (Debittered black malt) 35 525 3.2%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 3.2%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.1%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 2.1%
23.57 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.30 oz Magnum2.3 oz Magnum Hops Pellet 15 Boil at 203 °F 60 min 110.01 100%
2.30 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6.4 gal Strike 152 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Baking Soda Water Agt Mash 1 hr.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
989 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 722 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3.5 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 40 100 100 150
Mash Chemistry and Brewing Water Calculator
 
Notes

I vorlouf just enough to get bits of grain out then take some of the first runnings (usually 1.5-2 gallons) to the stove-top and add in the 1/2 lb of Muscovado Sugar (use in lieu of brown sugar). Boil for ~1 hour, then turn down heat and simmer for another 30 min or until volume is approx. 1/2 gallon. Add back to run-off, then proceed with boil. Add milk sugar last 15-min of boil.

I'd do two yeast starters, one at 1.040, then another at 1.080 to get the yeast tolerant for the higher ABV before pitching in 1.14.

Be sure to use yeast nutrient... and oxygenate/stir well prior to pitching.

If you have extra yeast from the starter at 1.080, save it and add at bottling.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-11-10 04:31 UTC
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