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choco imperial stou 100 litros

229 calories 23.9 g 330 ml
Beer Stats
Method: Extract
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 108.92 liters
Post Boil Size: 100 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 229 calories (Per 330ml)
Carbs: 23.9 g (Per 330ml)
Created Tuesday January 17th 2023
1.074
1.019
7.3%
21.0
36.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 kg Castle Malting - Château Pale Ale24 kg Château Pale Ale 38 3.4 68.6%
2.30 kg Castle Malting - Château Crystal2.3 kg Château Crystal 34.4 60.6 6.6%
2 kg Castle Malting - Château Roasted Barley2 kg Château Roasted Barley 30 432 5.7%
400 g Castle Malting - Château Cara Clair400 g Château Cara Clair 35 3.2 1.1%
6 kg BA Malt - Avena6 kg Avena 33 2.2 17.1%
0.30 kg Castle Malting - Château Chocolat0.3 kg Château Chocolat 38 488.1 0.9%
35 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Chinook40 g Chinook Hops Lupulin Pellet 13 Boil 80 min 11.8 50%
40 g Artisan - Chinook40 g Chinook Hops Lupulin Pellet 11.6 Boil 45 min 9.16 50%
80 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
80 L MACERADO Batch Sparge 68 °C 90 min
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
70 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 629 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
ph aguade la casa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
"choco imperial stou 100 litros" Imperial Stout beer recipe by pablo guachun. Extract, ABV 7.27%, IBU 20.97, SRM 36.08, Fermentables: (Château Pale Ale, Château Crystal, Château Roasted Barley, Château Cara Clair, Avena, Château Chocolat) Hops: (Chinook)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-17 20:24 UTC
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