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Imperial stout

300 calories 25.9 g 12 oz
Beer Stats
Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 230 gallons (fermentor volume)
Pre Boil Size: 270 gallons
Post Boil Size: 245 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Scott Miller
Calories: 300 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created Monday October 25th 2021
1.091
1.016
9.9%
72.8
49.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
525 lb Rahr - Pale Ale525 lb Pale Ale 36.34 3.5 63.1%
77.50 lb German - Carafa II77.5 lb Carafa II 32 425 9.3%
55 lb Gambrinus - Honey Malt55 lb Honey Malt 37 25 6.6%
100 lb Flaked Oats100 lb Flaked Oats 33 2.2 12%
50 lb Rice Hulls50 lb Rice Hulls 0 0 6%
25 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)25 lb Belgian Candi Syrup - Dark (80L) 32 80 3%
832.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 lb Rakau2 lb Rakau Hops Pellet 10.5 First Wort 60 min 22.76 9.1%
2 lb Rakau2 lb Rakau Hops Pellet 10.5 Aroma 10 min 7.5 9.1%
7 lb Rakau7 lb Rakau Hops Pellet 10.5 Whirlpool 10 min 19.15 31.8%
4 lb sitiva4 lb sitiva Hops Pellet 7.2 Aroma 10 min 10.29 18.2%
7 lb sitiva7 lb sitiva Hops Pellet 7.2 Whirlpool 15 min 13.13 31.8%
22 lbs / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
158 °F --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 6640 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
"Imperial stout" American Porter beer recipe by Scott Miller. Extract, ABV 9.92%, IBU 72.82, SRM 49.9, Fermentables: (Pale Ale, Carafa II, Honey Malt, Flaked Oats, Rice Hulls, Belgian Candi Syrup - Dark (80L)) Hops: (Rakau, sitiva)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-04 19:39 UTC
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