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1912 Stampede IS

Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 390 liters (fermentor volume)
Pre Boil Size: 470 liters
Post Boil Size: 420 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark Dredge / Toby Johnson
Calories: 292 calories (Per 330ml)
Carbs: 25.3 g (Per 330ml)

Created: Friday March 27th 2026

Original Gravity:

1.095

Final Gravity:

1.017

ABV (alternate):

11.2%

IBU (tinseth):

49.2

SRM (daniels):

40.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
75 kg	Bairds - Maris Otter Pale Ale75 kg Maris Otter Pale Ale	37.5	2.5	40.8%
25 kg	United Kingdom - Brown25 kg Brown	32	65	13.6%
8 kg	Brown Sugar8 kg Brown Sugar - (late boil kettle addition)	45	15	4.3%
25 kg	Weyermann - Beech Smoked Barley25 kg Beech Smoked Barley	35	2.7	13.6%
12.50 kg	Flaked Barley12.5 kg Flaked Barley	32	2.2	6.8%
10 kg	Maple Syrup10 kg Maple Syrup - (late fermenter addition)	30	35	5.4%
16 kg	Bairds - Roasted Barley16 kg Roasted Barley	33	600	8.7%
12.50 kg	Canada Malting - SUPERIOR PALE ALE MALT12.5 kg SUPERIOR PALE ALE MALT	37	3.1	6.8%
184 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
500 g	Hopsteiner - Bitter Gold500 g Bitter Gold Hops	Pellet	16	Boil	75 min	42.04	45.5%
600 g	Barth-Haas - East Kent Golding600 g East Kent Golding Hops	Pellet	6.5	Boil	10 min	7.11	54.5%
1,100 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
500 g	Hopsteiner - Bitter Gold (Pellet) 500 g Bitter Gold (Pellet) Hops	42.04	45.5%
600 g	Barth-Haas - East Kent Golding (Pellet) 600 g East Kent Golding (Pellet) Hops	7.11	54.5%
1,100 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
460 L	Strike	75 °C	68 °C	60 min
180 L	Sparge	75 °C	72 °C	--
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
100 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
75 g	Baking Soda	Water Agt	Mash	1 hr.
6 each	Whirlfloc	Water Agt	Boil	10 min.
180 ml	Lactic acid	Water Agt	Mash	1 hr.
20 g	Gypsum	Water Agt	Mash	1 min.
20 g	Yeast Nutrient	Other	Boil	0 min.
1,000 g	Maple Wood Chip Medium toasted	Water Agt	Secondary	4 days

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1,000 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	25 - 40 °C	Starter:	Yes
Fermentation Temp:	35 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 8843 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 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

https://www.homebrewersassociation.org/homebrew-recipe/the-kernel-imperial-brown-stout-london-1856

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-04-30 23:12 UTC

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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