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Belgian Imperial stout

368 calories 31.1 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 20.8 liters (ending kettle volume)
Pre Boil Size: 27.47 liters
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 71% (ending kettle)
Source: Shineoncrazydiamond
Calories: 368 calories (Per 12oz)
Carbs: 31.1 g (Per 12oz)
Created Friday January 7th 2022
Amount Fermentable Cost PPG °L Bill %
7.26 kg United Kingdom - Maris Otter Pale7.26 kg Maris Otter Pale 38 3.75 67.6%
800 g American - Chocolate800 g Chocolate 29 350 7.4%
560 g German - Carafa III560 g Carafa III 32 535 5.2%
560 g Crisp Malting - Crystal 60L560 g Crystal 60L 33.1 60 5.2%
560 g Flaked Oats560 g Flaked Oats 33 2.2 5.2%
560 g German - Wheat Malt560 g Wheat Malt 37 2 5.2%
220 g Rice Hulls220 g Rice Hulls 0 0 2%
220 g Cane Sugar220 g Cane Sugar 46 0 2%
10,740 g / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Saaz27 g Saaz Hops Pellet 3.8 Aroma 1 min 0.4 52.9%
24 g Columbus24 g Columbus Hops Pellet 16.7 Boil 60 min 36.05 47.1%
51 g / 0.00
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
White Labs - Belgian Ale Yeast WLP550
1 Each
Attenuation (avg):
Optimum Temp:
20 - 26 °C
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 190 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.65 Volumes
Target Water Profile
Logan - Kimberley Park
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Weyerbacher "Tiny" Recipe

I contacted weyerbacher through their website and asked for help with a clone recipe, this was the response I received a couple of days later:

Since most homebrewers use a program to calculate recipes and each person has their own mash efficiencies I'll give it to you in Malt percentage, which they should be able to plug into their calculator for their particular setup

Muntons Pale * 68%

Chocolate Malt

Crystal Malt
* * * 5.4%

Carafa Special Type III

Flaked Oats
* * 5.4%

Wheat Malt
* * * 5.4%

Rice Hulls (In Mash, not milled, to help with run-off)
2.4% or 1lb for up to 10 gallons

Approximately .5lbs of sugar per 5 gallons added preboil

Preboil gravity should be about 1.103 (with sugar)

Post Boil gravity should be about 1.113

90 minute Boil


At 60 Minutes from End of Boil

Bittering - Apollo @ 19.1 AA% approx. (.5oz for 5 gallon, 1oz for 10 gallon )

At Boils End

Aroma - Saaz @ 3.2 AA% approx ( .75oz for 5 gallon, 1.5oz for 10 gallon)


Yeast: Wyeast 1214 Belgian Abbey, atleast 2 smack packs or make a starter

Oxygenate with stone if possible, otherwise use whatever means available

18 Degrees C until primary fermentation is complete

Final Gravity Target: 1.024 at 78% attenuation

After primary, rack off yeast or rack to secondary and lager at 10 degrees C for 2 weeks

Chill to 0 degrees C for 1 week, Rack to serving vessel or bottling bucket for carbonation and packaging

Typical fermentation time from start to finish is usually 4 weeks

Good Luck!

Scott Bicksler

Lead Brewer

Weyerbacher Brewing Company

Outstanding! I have made this probably 4 or 5 times now. It is the #1 beer on tap. I have hit the numbers almost perfectly every time, and it is exactly Tiny. I use Marris otter though, and chocolate wheat (dehusked, not bitter) in place of their equals in the recipe. But it's perfect. In FAAAAACT.....

They just held their first ever homebrew competition. I entered this base beer with chocolate and chipolte, and it took 3rd place overall! This was my first ever competiton to enter, so I was super stoked.

Truth be told, I brewed the competition beer in July. Let it age until November. In OCTOBER they released the same damn beer with peppers. It was a dead ringer for the beer I brewed for the competition (well, in fairness, I was brewing their clone and entering it back to them ). Could not believe it. So, being that the prize was to brew a batch on their equipment and have it served at the tap room...doesn't surprise me that it didn't win it, lol.

However, the master brewer for their new beer (Sunday Mole') was one of the ones that judged my beer, and placed it. He came up to me while the public pouring session was going on, and congratulated me. He said "That's my Mole'" you brewed. I laughed and explained the timing of it all and poor luck on my end, and he laughed. He said still, it did very well in the back, and I actually wished I had more of the flavor that you had come through.

Super big compliment, and I give this recipe raving reviews. It is an awesome beer, versitile, and you can change the chewy-ness based on the mash temp. This is a perfect big stout.

Brewed 26-01-22
mash water 27L
mash ph= 5.24
sparge water = 5.87 added 3ml
preboil: 1.081
in fermenter: 21L
Final gravity:1.021
Alc: 9%

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  • Last Updated: 2023-05-26 11:55 UTC
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