ImperialHal Beer Recipe | All Grain Imperial Stout | Brewer's Friend
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ImperialHal

325 calories 39 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 325 calories (Per 12oz)
Carbs: 39 g (Per 12oz)
Created: Sunday March 13th 2022
1.096
1.032
8.4%
30.1
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb US - Pale 2-Row13 lb Pale 2-Row 37 1.8 66.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 10.3%
1 lb American - Chocolate1 lb Chocolate 29 350 5.1%
1 lb American - Black Barley1 lb Black Barley 27 530 5.1%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 5.1%
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L 35 15 5.1%
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 2.6%
19.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 90 min 30.13 50%
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 0 min 50%
4 oz / 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"ImperialHal" Imperial Stout beer recipe by nicktmonte. All Grain, ABV 8.41%, IBU 30.13, SRM 50, Fermentables: (Pale 2-Row, Flaked Oats, Chocolate, Black Barley, Roasted Barley, Caramel / Crystal 15L, Carapils) Hops: (Willamette, Magnum)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-04-24 19:37 UTC
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nicktmonte 04/24/2022 at 05:52pm
5 of 5

This stout is really nice. I threw some cacao powder from Belize in there and let it sit on the yeast for about 3 weeks post fermentation. Has a perfect balance of bitterness and sweet roasted chocolate flavor.


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