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AHA Finals Imp Stout recipe redo

Method: BIAB
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 2.25 gallons (fermentor volume)
Pre Boil Size: 4.08 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 257 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)

Created: Friday April 11th 2025

Original Gravity:

1.078

Final Gravity:

1.014

ABV (standard):

8.4%

IBU (tinseth):

37.3

SRM (morey):

50.0

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Great Western - Domestic 2-Row4 lb Domestic 2-Row	37	2	56.1%
1 lb	Viking - Munich1 lb Munich	36	9.1	14%
1 lb	United Kingdom - Oat Malt1 lb Oat Malt	28	2	14%
10 oz	German - Carafa III10 oz Carafa III	32	535	8.8%
0.25 lb	Cara 45L0.25 lb Cara 45L	34	42	3.5%
60 g	American - Roasted Barley60 g Roasted Barley	33	300	1.9%
2 oz	Dingemans - Biscuit2 oz Biscuit	34.5	22	1.8%
7.13 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
10 g	McKenzie10 g McKenzie Hops		Pellet	11.7	Boil	75 min	37.26	100%
10 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
10 g	McKenzie (Pellet) 10 g McKenzie (Pellet) Hops		37.26	100%
10 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal		Infusion	153 °F	147 °F	25 min
3 gal	Took 1/3 out for decoction	Decoction	158 °F	158 °F	25 min
3 gal		Temperature	158 °F	158 °F	20 min

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Gypsum	Water Agt	Mash	90 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	90 min.
0.50 each	Vanilla Bean	Spice	Mash	10 days
1 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	0.75 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	77 - 104 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 56 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 1.8 oz Temp: 68 °F CO₂ Level: 2.2 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

Mashed at 147 and then removed 1/3 of the mash for a decoction. Remaining mash raised to 158 to sit more. Boiled decoction for 15-20. Returned it to mash and it raised on its own again to 158 for another 20 mintues.

Also did a cold steep of the carafa and roasted barley overnight. Added it to the mash out. This took off the rough edges of those dark malts which I also didn’t want as part of a decoction.

Won a bronze so far in the NY Regional round of 2025 AHA. Send to finals in June 2025.

Award Winning Recipe

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-04-15 22:55 UTC

System Default

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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