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American Imperial Stout I - Beer

273 calories 23 carbs
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 33 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: Mig
Calories: 273 calories (Per 355mL)
Carbs: 23 g (Per 355mL)
Created Thursday March 10th 2016
1.083
1.014
9.01%
74.3
42.87
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
150 g United Kingdom - Chocolate150 g Chocolate 34 425 1.4%
250 g German - Carafa III250 g Carafa III 32 535 2.3%
1 kg United Kingdom - Extra Dark Crystal 160L1 kg Extra Dark Crystal 160L 33 160 9.4%
250 g American - Midnight Wheat Malt250 g Midnight Wheat Malt 33 550 2.3%
9 kg Muntun's pale Propino9 kg Muntun's pale Propino 43 3.75 84.5%
10.65 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
20 g Galena20 g Galena Hops Leaf/Whole 13 First Wort   9.21 8.7%
30 g Galena30 g Galena Hops Leaf/Whole 13 Boil 60 min 22.8 13%
30 g Warrior30 g Warrior Hops Leaf/Whole 16 Boil 60 min 28.06 13%
50 g Cascade50 g Cascade Hops Leaf/Whole 7 Boil 15 min 10.15 21.7%
50 g Cascade50 g Cascade Hops Leaf/Whole 7 Boil 5 min 4.08 21.7%
50 g Cascade50 g Cascade Hops Leaf/Whole 7 Boil 0 min 21.7%
 
Mash Guidelines
Amount Description Type Temp Time
33 L Infusion 64 °C 90 min
L sparge Infusion 77 °C 15 min
Starting Mash Thickness: 3.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
2 g whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 825 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes

Fir flavour with out harshness add carafa III 60 minutes into mash and add chocolate afte mash is complete and at the start of sparge

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-03-10 21:34 UTC
Discussion about this recipe:
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Mig 03/11/2016 at 09:46pm
sub the cascade for Chinook, centennial and columbus. add more complexity in the dark malts ie more chocolate (5%), caramunich (5%), some roasted barley (2%) and also belgian buscuit malt (7-9%) and a 5% flaked wheat or barley.


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