Chocolatey Imperial (all grain) Beer Recipe | BIAB Imperial Stout | Brewer's Friend
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Chocolatey Imperial (all grain)

338 calories 29.8 g 12 oz
Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 338 calories (Per 12oz)
Carbs: 29.8 g (Per 12oz)
Created: Friday November 1st 2024
1.102
1.019
12.1%
61.1
40.0
5.5
16.31
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb Briess - Brewers Malt 2-Row6.75 lb Brewers Malt 2-Row 1.50 / lb
10.13
37 1.8 63.9%
1.50 lb Briess - Bonlander Munich Malt 10L1.5 lb Bonlander Munich Malt 10L 1.65 / lb
2.48
36 10 14.2%
7 oz Briess - Caramel Malt - 60L7 oz Caramel Malt - 60L 1.65 / lb
0.72
35.4 60 4.1%
7 oz Briess - Chocolate7 oz Chocolate 1.80 / lb
0.79
25 350 4.1%
7 oz Briess - Roasted Barley7 oz Roasted Barley 1.80 / lb
0.79
33.1 300 4.1%
4 oz Briess - Black Malt4 oz Black Malt 27 500 2.4%
4 oz Flaked Barley4 oz Flaked Barley 1.65 / lb
0.41
32 2.2 2.4%
4 oz Thomas Fawcett - Pale Chocolate Malt4 oz Pale Chocolate Malt 32.2 230 2.4%
4 oz Brown Sugar4 oz Brown Sugar - (late boil kettle addition) 45 15 2.4%
169 oz / 15.31
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops 2.00 / oz
1.00
Pellet 16 Boil 60 min 36.22 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.5 Boil 60 min 24.9 66.7%
1.50 oz / 1.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

I do a full preboil volume, no-rinse mash, 150F for 60 minutes, and squeeze the hell out of my grain bag.

I have to do this as a partial mash due to small kettle size, only differences are: use 2.75 lbs of 2-row PLUS 3.0 lbs of Briess Golden Lite DME, one MORE gram of Baking Soda, and I can use a little bit less hops due to adding that DME at the end of the boil.

This recipe is never going to finish at 1.019, but does finish right around 1.024 (with us-05), or 1.028 (with s-04) pretty reliably.

At bottling, I like to add 8 ounces of a nice bourbon (for this 2.7 gallons to be bottled) to the bottling bucket, along with priming sugar to reach 2.0 vol CO2, and rehydrated EC-1118 yeast.

Needs 3 months to start tasting really nice!

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  • Public: Yup, Shared
  • Last Updated: 2025-05-16 02:05 UTC
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