le mort v2 Beer Recipe | Extract Imperial Stout | Brewer's Friend
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le mort v2

338 calories 34.3 g 12 oz
Beer Stats
Method: Extract
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 2 gallons (ending kettle volume)
Pre Boil Size: 3.25 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: Jackson Mann
Rating:
3.00 (1 Review)

Calories: 338 calories (Per 12oz)
Carbs: 34.3 g (Per 12oz)
Created: Monday July 4th 2016
1.101
1.025
10.0%
81.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Dry Malt Extract - Light4 lb Dry Malt Extract - Light 42 4 61.1%
0.40 lb Honey0.4 lb Honey 42 2 6.1%
4.40 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 7.6%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 3.8%
0.40 lb American - Caramel / Crystal 120L0.4 lb Caramel / Crystal 120L 33 120 6.1%
0.10 lb United Kingdom - Black Patent0.1 lb Black Patent 27 525 1.5%
0.30 lb Flaked Oats0.3 lb Flaked Oats 33 2.2 4.6%
0.60 lb United Kingdom - Maris Otter Pale0.6 lb Maris Otter Pale 38 3.75 9.2%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Magnum17 g Magnum Hops Pellet 13.2 Boil 60 min 67.27 54.8%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 4.5 Boil 30 min 14.51 45.2%
31 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 each Vanilla (bourbon) Spice Primary 7 days
1.50 oz Chocolate (powder+water for a paste) Flavor Primary 8 days
20 g Coffee (coursely ground, light roast) Flavor Primary 1 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 91 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Cane sugar solution       Amount: 22.8 g      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Notes

Split this in half and fermented ~1.2 gallons with vanilla soaked in whiskey, chocolate and coffee.

Ferment 2 weeks then start adding treatments to treated fermenter.

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-02-21 20:59 UTC
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Jackson 02/21/2017 at 08:59pm
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