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Mexican Imperial Stout

403 calories 33 carbs
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 310 gallons (fermentor volume)
Pre Boil Size: 341 gallons
Pre Boil Gravity: 26.0 °P (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 403 calories (Per 12oz)
Carbs: 33 g (Per 12oz)
Created Friday February 3rd 2017
28.3 °P
5.1 °P
13.25%
44.39
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
880 lb American - Pale 2-Row880 lb Pale 2-Row 37 1.8 68.8%
110 lb United Kingdom - Extra Dark Crystal 160L110 lb Extra Dark Crystal 160L 33 160 8.6%
55 lb German - De-Husked Caraf II55 lb De-Husked Caraf II 32 418 4.3%
30 lb United Kingdom - Chocolate30 lb Chocolate 34 425 2.3%
55 lb United Kingdom - Roasted Barley55 lb Roasted Barley 29 550 4.3%
50 lb Flaked Wheat50 lb Flaked Wheat 34 2 3.9%
100 lb Corn Sugar - Dextrose100 lb Corn Sugar - Dextrose 46 0.5 7.8%
1280 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
70 oz Warrior70 oz Warrior Hops Pellet 17 Boil 75 min 44.39 100%
 
Mash Guidelines
Amount Description Type Temp Time
442 gal Infusion 165 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 33222 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes

Step 1:Main batch, and coffee stout
Brew 10 bbl to 28 Plato with this recipe.
Send 4 bbl to FV.
~28 P x 5 bbl wort / 14 P = 10 bbl total BK volume
-> 10 bbl total BK - 5 bbl wort = 5 bbl H2O for target of 14 P
If OG 14 P drops to FG 5 P => 4.88% ABV

Later in the day, after sending the high gravity batch to FV for Imperial Stout, I will boil and transfer another 5 bbl of water to this FV, in order to drop gravity and make a low gravity coffee stout.

Step 2: Imperial Stout
Leave 5 bbl in BK. Add H2O to refill 110 bbl.
28 P x 5 bbl / 10 bbl = 14 P
Adding 100 lbs Dextrose => 14P -> 17.5 with approximate ABV 8%.

Bring to boil and add a second 100 lbs Dextrose.
Send 10 bbl to FV and pitch yeast.
This will be Imperial Stout.

Step 3: Finishing the coffee stout
Clean BK.
Add 5.5 bbl H2O and bring to boil.
Add 30 lb bag of coffee from Logan House and step appropriate amount of time.
KO and send to the first FV, containing the first KO of 5bbl high gravity stout.

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  • Public: Yup, Shared
  • Last Updated: 2017-09-24 05:34 UTC
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