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Imperial Stout

Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 4 gallons (ending kettle volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Andrew Whitaker
Calories: 340 calories (Per 12oz)
Carbs: 38.1 g (Per 12oz)

Created: Thursday September 8th 2022

Original Gravity:

1.101

Final Gravity:

1.030

ABV (standard):

9.3%

IBU (tinseth):

53.7

SRM (morey):

50.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Rahr - Standard 2-Row10 lb Standard 2-Row	36.8	1.8	66.7%
0.85 lb	Briess - Caramel Munich 60L0.85 lb Caramel Munich 60L	35.4	60	5.7%
1 lb	Dingemans - Special B1 lb Special B	33.1	125	6.7%
0.50 lb	Briess - Special Roast0.5 lb Special Roast	33	40	3.3%
0.50 lb	Crisp Malting - Pale Chocolate0.5 lb Pale Chocolate	32.7	220	3.3%
0.69 lb	American - Roasted Barley0.69 lb Roasted Barley	33	300	4.6%
0.31 lb	Briess - Midnight Wheat Malt0.31 lb Midnight Wheat Malt	25	550	2.1%
1 lb	Munich - Light 10L1 lb Munich - Light 10L	33	10	6.7%
0.15 lb	Briess - Caramel Malt - 40L0.15 lb Caramel Malt - 40L	35.4	40	1%
15 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Northern Brewer1.5 oz Northern Brewer Hops	Pellet	7.3	Boil	60 min	42.07	60%
1 oz	Cascade1 oz Cascade Hops	Pellet	6.1	Boil	15 min	11.63	40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Northern Brewer (Pellet)	42.07	60%
1 oz	Cascade (Pellet)	11.63	40%
2.50 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
6.07 g	gypsum (calcium sulfate)		Water Agt	Mash	1 hr.
1 tsp	Lactic acid		Water Agt	Mash	1 hr.

Yeast

Fermentis - Safbrew - General/Belgian Yeast S-33

Amount:	2 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	80 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 127 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

34557

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
95	15	120	182	212.3	118.5
Mash Chemistry and Brewing Water Calculator

Notes

Brewed on 9/27/20222 via BIAB Method with Connor Cox

Mash water = 6.5 gallons at ~153 F for 60 minutes
SG = 17.5 Brix = 1.072 g/L
OG = 4 gallons of 25.2 Brix = 1.106 g/L

Put wort onto S-33 yeast cake from previous english porter.

On 9/29/22 the gravity was 1.034 g/L.

Final gravity should be close to 10.5% ABV

On October 9th I added a few ounces of medium/dark oak chips that had been soaking in 375 mL of Makers Mark. All oak chips and booze were poured into the stout to age until 11/12/22 when I kegged all 3 gallons to carbonate and age until Christmas.

A few 0.75L bottles will be conditioned as well. Yeast is CBC-1.

Last Updated and Sharing

628

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Brews

Public: Yup, Shared
Last Updated: 2022-11-12 20:15 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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