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Imperial Stout BIAB

313 calories 30 carbs
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.65 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Daniel
Calories: 313 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created Monday December 26th 2016
1.094
1.021
9.51%
76.95
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 63.5%
16 oz Dry Malt Extract - Light16 oz Dry Malt Extract - Light 42 4 4.5%
27 oz United Kingdom - Cara Malt27 oz Cara Malt 35 17.5 7.7%
13.6 oz United Kingdom - Black Patent13.6 oz Black Patent 27 525 3.9%
13.6 oz American - Caramel / Crystal 150L13.6 oz Caramel / Crystal 150L 33 150 3.9%
13.6 oz United Kingdom - Dark Crystal 80L13.6 oz Dark Crystal 80L 33 80 3.9%
13.6 oz American - Munich - Light 10L13.6 oz Munich - Light 10L 33 10 3.9%
12.2 oz American - Roasted Barley12.2 oz Roasted Barley 33 300 3.5%
12.2 oz United Kingdom - Chocolate12.2 oz Chocolate 34 425 3.5%
7 oz American - Vienna7 oz Vienna 35 4 2%
22.05 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Challenger2 oz Challenger Hops Pellet 6.5 First Wort   21.65 29.9%
2.2 oz Challenger2.2 oz Challenger Hops Pellet 6.5 Boil 85 min 41.81 32.8%
1.5 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 4.5 Boil 20 min 11.24 22.4%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.1 Boil 5 min 2.25 14.9%
 
Mash Guidelines
Amount Description Type Temp Time
22 qt Infusion 148 °F 90 min
22 qt Sparge 180 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 each whirfloc Fining Boil 10 min.
0.5 tsp yeast nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 611 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes

Mashed in with 5.5 gallons of 160 degree water into 14 lbs of maris otter.
Collected about 4.15 gallons from first runnings, all from maris otter.
Added specialty grains and 4.5 gallons of 180 degree water and let sit for 10 minutes, then collected 3.5 gallons. About 7.65 gallons going into boil.

After boil was completed I noticed I had extra wort that had dripped into the mash tun from the BIAB, a little over a gallon I think. Tested it on the refractometer and it still had plenty of sugar in it, reading at about 16 brix. So I boiled this for 20 minutes, cooled it then added to fermentor. Then dumped out some wort to get back to 5.75 gallons. This increased the gravity by about 3 or 4 tenths.

Rehydrated 3 packs of Safale 04, cooled to about 66 degrees then pitched into 54 degree wort and stirred vigorously. Had to move upstairs because temp was at very low end of fermentation range.

Actual OG 10.090
FG 10.018

Split batch after 3 weeks by racking 3 gallons on 24 ounces of frozen raspberries. Racked the rest into secondary with no additions.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-02-26 21:08 UTC
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