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Chocolate Imperial Stout

299 calories 17.9 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 31 gallons (ending kettle volume)
Pre Boil Size: 37 gallons
Pre Boil Gravity: 18.7 °P (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 299 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created Saturday November 13th 2021
22.0 °P
1.4 °P
11.4%
73.2
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
77 lb Pale 2-Row77 lb Pale 2-Row 37 1.8 66.7%
8.50 lb American - Chocolate8.5 lb Chocolate 29 350 7.4%
10.25 lb Proximity - Pale Chocolate10.25 lb Pale Chocolate 32 300 8.9%
6.25 lb American - Caramel / Crystal 120L6.25 lb Caramel / Crystal 120L 33 120 5.4%
4.75 lb American - Caramel / Crystal 40L4.75 lb Caramel / Crystal 40L 34 40 4.1%
5 lb Flaked Oats5 lb Flaked Oats 33 2.2 4.3%
3.75 lb American - Roasted Barley3.75 lb Roasted Barley 33 300 3.2%
115.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 oz Magnum10 oz Magnum Hops Pellet 12.7 First Wort 0 min 73.16 100%
10 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
36.11 gal Strike 152 °F 60 min
15.33 gal Fly Sparge 168 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
30 ml Lactic acid Water Agt Mash 1 hr.
10 g Salt Water Agt Mash 1 hr.
17 g Slaked Lime Water Agt Mash 1 hr.
6 each Whirlfloc Fining Boil 5 min.
6 tsp Yeast Nutrient Other Boil 5 min.
60 ml Ultraferm Other Primary 0 min.
3 lb Cacao Nibs Flavor Secondary 7 days
6 each Vanilla Bean Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
200 Grams
Cost:
Attenuation (custom):
93%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 3233 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash at 153°F (67°C) for 60 minutes, then rest until conversion is complete. Boil for 120 minutes. Pitch the yeast and ferment at 64°F (18°C) to start, allowing the temperature to rise to 67°F (19°C) near the end of fermentation to ensure full attenuation.

After fermentation is complete, in separate mesh bags, add to the fermentor 48 oz of roasted cacao nibs and 6 vanilla beans split lengthwise. Leave the cacao nibs in contact with the beer for 1–3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Condition for 2–3 weeks while aging with the vanilla bean, before packaging at 2.3 volumes.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-11-16 17:02 UTC
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