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Baggett's Imperial Stout 2016 "mojo"

361 calories 41.3 g 12 oz
Beer Stats
Method: Partial Mash
Style: Russian Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ray Baggett
Calories: 361 calories (Per 12oz)
Carbs: 41.3 g (Per 12oz)
Created Saturday October 1st 2016
1.107
1.033
9.72%
75.44
37.28
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz Belgian - Biscuit8 oz Biscuit 35 23 3.1%
8 oz Belgian - De-Bittered Black8 oz De-Bittered Black 34 566 3.1%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 3.1%
8 oz German - CaraMunich III8 oz CaraMunich III 34 57 3.1%
3.10 lb Dry Malt Extract - Dark3.1 lb Dry Malt Extract - Dark 44 30 19%
6.20 lb Dry Malt Extract - Light6.2 lb Dry Malt Extract - Light 42 4 38%
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 30.7%
16.3 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 90 min 36.04 28.6%
2 oz Willamette2 oz Willamette Hops Pellet 5.1 Boil 90 min 26.26 28.6%
1 oz Cascade1 oz Cascade Hops Pellet 7 Aroma 15 min 8.36 14.3%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 2 Aroma 15 min 4.78 28.6%
7 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.5 gal Sparge 157 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
1 tsp gypsum Water Agt Boil --
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 263 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
4.5 gal Spring water + 1 tsp gypsum to mash
Mash Chemistry and Brewing Water Calculator
 
Notes

missed target (10%)
Add more 2 row ( 6 lbs)
mash to thin (7lbs/4 gal) (next time make thicker)

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-10-21 00:44 UTC
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