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Petit-Beurre Imperial Stout

360 calories 33.1 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: 360 calories (Per 330ml)
Carbs: 33.1 g (Per 330ml)
Created Friday November 11th 2022
1.116
1.024
12.1%
55.8
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 %
30 g Artisan - Magnum30 g Magnum Hops Pellet 9.9 Boil 45 min 55.81 100%
30 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15 L Strike 68 °C 90 min
6.5 L Sparge 75 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Petite-Beurre Flavor Mash 90 min.
100 g Cocao Nibs Flavor Secondary 0 min.
4 tsp Vanilla extract Spice Secondary 0 min.
50 g Coffee Flavor Secondary 0 min.
150 ml Burbon Flavor Secondary 0 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
0.10 tsp Irish Moss Fining Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
30 °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 and cocoa for a week or to befor brewing and dump into the fermenter after about 7 days, let it sit for a week or two, use the minimum amount of burbon possible, maybe arounf 50 ml, taste it before adding
boil cookies in a mash bag
No idea how to cookies will effect the gravity

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2022-11-25 18:56 UTC
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