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Old Nehampkin Imperial Stout

Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.9 gallons
Post Boil Size: 6.65 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Annie Johnson
Hop Utilization: 96%
Calories: 277 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)

Created: Friday January 21st 2022

Original Gravity:

1.084

Final Gravity:

1.016

ABV (standard):

9.0%

IBU (tinseth):

101.0

SRM (morey):

50.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	Briess - Pale Ale Malt 2-Row15 lb Pale Ale Malt 2-Row	36.8	3.5	75.4%
1.50 lb	Briess - American - Roasted Barley1.5 lb American - Roasted Barley	33.1	300	7.5%
1 lb	Weyermann - Chocolate Rye1 lb Chocolate Rye	29.9	240	5%
8 oz	Briess - Caramel / Crystal 80L8 oz Caramel / Crystal 80L	33	80	2.5%
8 oz	Bairds - Chocolate Malt8 oz Chocolate Malt	31	475	2.5%
8 oz	Dingemans - Special B8 oz Special B	33.1	125	2.5%
8 oz	Briess - Victory Malt8 oz Victory Malt	34.5	28	2.5%
6.40 oz	Briess - Carabrown Malt6.4 oz Carabrown Malt	36.3	55	2%
318.40 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Artisan - Warrior2 oz Warrior Hops	Pellet	16.7	Boil	60 min	84.42	50%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5.8	Boil	30 min	11.27	25%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5.8	Boil	10 min	5.32	25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Artisan - Warrior (Pellet)	84.42	50%
2 oz	East Kent Goldings (Pellet)	16.59	50%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9 gal	BIAB	Steeping	158 °F	153 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Kick Carrageenan		Fining	Boil	15 min.
1 tsp	Yeast Nutrient		Other	Boil	10 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	25 Grams	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 161 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.31 psi Temp: 37 °F CO₂ Level: 2.75 Volumes

Target Water Profile

Bru'n Water: Black Full

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	33	45	35	140
Mash Chemistry and Brewing Water Calculator

Notes

(Note: I replaced the 11 lbs. of Pale Liquid Malt Extract (LME) in the original recipe with 15 lbs. of Pale Ale 2-Row Malt since I prefer all-grain over extract)

Here is Annie Johnson’s recipe for a rich, complex, adjunct-free imperial stout that mellows and improves with some time in the cellar.

DIRECTIONS:
Mill the grains. Heat water to 158°F (70°C) and steep the grains for 60 minutes. Remove the grains and drain well. Bring wort to a good rolling boil, and boil for 60 minutes, adding hops, Whirlfloc (or Irish moss), and yeast nutrient according to the schedule. Chill to 65°F (18°C), aerate well, and pitch plenty of healthy yeast. Ferment for at least 2 weeks before sampling. When fermentation is complete and gravity has stabilized, crash, package, and carbonate. This is a great beer for bottle conditioning—otherwise, be prepared to tie up a keg for 6 months or longer.

https://beerandbrewing.com/amp/recipe-old-nehampkin-imperial-stout/

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-01-21 21:10 UTC

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

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