Imperial Stout 2.01 Beer Recipe | All Grain Imperial Stout | Brewer's Friend
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Imperial Stout 2.01

311 calories 31 g 330 ml
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 48% (brew house)
Calories: 311 calories (Per 330ml)
Carbs: 31 g (Per 330ml)
Created: Friday March 11th 2016
1.100
1.024
10.0%
39.5
86.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg German - Pale Ale4 kg Pale Ale 39 4.64 36%
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 8.51 36%
2 kg Dry Malt Extract - Light2 kg Dry Malt Extract - Light 42 9.18 18%
0.60 kg German - CaraMunich II0.6 kg CaraMunich II 34 121.26 5.4%
0.30 kg German - Carafa I0.3 kg Carafa I - (late boil kettle addition) 32 905.81 2.7%
0.10 kg German - Carafa III0.1 kg Carafa III - (late boil kettle addition) 32 1426.18 0.9%
0.10 kg Roasted Barley 0.1 kg Roasted Barley - (late boil kettle addition) 20.3 3467.63 0.9%
11.10 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Tettnanger25 g Tettnanger Hops Pellet 2.1 Boil 60 min 5.3 18.2%
31 g Magnum31 g Magnum Hops Pellet 12.7 Boil 15 min 19.73 22.6%
31 g Magnum31 g Magnum Hops Pellet 12.7 Boil 10 min 14.42 22.6%
50 g Tettnanger50 g Tettnanger Hops Pellet 2.1 Dry Hop 0 days 36.5%
137 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion -- 68 °C 60 min
Starting Mash Thickness: 2.9 L/kg
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
"Imperial Stout 2.01" Imperial Stout beer recipe by Hemorider. All Grain, ABV 9.99%, IBU 39.46, SRM 86.54, Fermentables: (Pale Ale, Maris Otter Pale, Dry Malt Extract - Light, CaraMunich II, Carafa I, Carafa III, Roasted Barley ) Hops: (Tettnanger, Magnum)
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  • Public: Yup, Shared
  • Last Updated: 2016-04-05 07:27 UTC
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