Petit-Beurre Imperial Stout Beer Recipe | BIAB Imperial Stout | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Petit-Beurre Imperial Stout

361 calories 35.3 g 330 ml
Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15.7 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 361 calories (Per 330ml)
Carbs: 35.3 g (Per 330ml)
Created: Friday November 11th 2022
1.116
1.027
11.7%
53.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Crisp Malting - Finest Maris Otter3000 g Finest Maris Otter 38 3 54.5%
300 g Flaked Oats300 g Flaked Oats 33 2.2 5.5%
400 g Crisp Malting - Roasted Barley400 g Roasted Barley 31.28 520 7.3%
300 g Briess - Midnight Wheat Malt300 g Midnight Wheat Malt 25 550 5.5%
300 g Castle Malting - Château Chocolat300 g Château Chocolat 38 488.1 5.5%
400 g Castle Malting - Château Biscuit400 g Château Biscuit 35 17 7.3%
400 g Crisp Malting - Dark Munich400 g Dark Munich 36.3 19 7.3%
400 g Crisp Malting - Caramalt400 g Caramalt 37 12 7.3%
5,500 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 12.7 Boil 60 min 38.99 50%
15 g Magnum15 g Magnum Hops Pellet 12.715 Boil 10 min 14.15 50%
30 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.25 L Strike -- 69 °C 90 min
5.5 L Sparge 75 °C 75 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
600 g Petite-Beurre Flavor Mash 90 min.
100 g Cocao Nibs Flavor Secondary --
2 each Vanilla Bean Spice Secondary --
50 g Coffee Flavor Secondary --
200 ml Burbon Flavor Secondary --
0.50 tsp Yeast Nutrient Other Boil 10 min.
0.50 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 136 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
 
Notes

Soak vanilla for 7 days, add cocoa and coffee and soak for another 4 days, strain bourbon and add to fermenter
Use enough bourbon to cover the cocoa nibs

No idea how to cookies will effect the gravity

about 80% of the coffe-cocoa-vanilla burbon has spilled
-maybe create another mix of 80g cocoa 20g coffe and 3 tsp vanilla extract to cover it up

There was too much coffee, next time I should use a 4:1 ratio of cocoa to coffee (80:20)

Notes for next time:
Use less coffee and less cocoa
Use more vanilla
Bottle slightly sooner - after about 6 weeks
A bit less roasted malt - only 300g
Replace the cookies for base malt + slightly caramel malt like biscuit malt + caramel 30

Brewer's Friend Logo
Last Updated and Sharing
 
929
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-05-09 21:10 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top