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Stout Imperial

322 calories
Method: All Grain
Style: Imperial Stout
Boil Time: 75 min
Batch Size: 465 gallons (fermentor volume)
Pre Boil Size: 496 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 322 calories (Per 12oz)
Share: <EMBED>
1.097
1.021
9.88%
47.12
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1275 lb American - Pale 2-Row1275 lb Pale 2-Row 37 1.8 71.1%
152 lb United Kingdom - Extra Dark Crystal 160L152 lb Extra Dark Crystal 160L 33 160 8.5%
104 lb German - De-Husked Caraf II104 lb De-Husked Caraf II 32 418 5.8%
60 lb United Kingdom - Chocolate60 lb Chocolate 34 425 3.3%
104 lb United Kingdom - Roasted Barley104 lb Roasted Barley 29 550 5.8%
98 lb American - Wheat98 lb Wheat 38 1.8 5.5%
1793 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
115 oz Magnum115 oz Magnum Hops Pellet 12.7 Boil 75 min 43.25
50 oz German Tradition50 oz German Tradition Hops Pellet 5.5 Boil 15 min 3.87
 
Mash Guidelines
Amount Description Type Temp Time
449 galInfusion152 °F60 min
171 galSparge172 °F--
Starting Mash Thickness: 1 qt/lb
 
Other Ingredients
Amount Name Type Use Time
3 oz whirlfloc/zinc Fining Boil 15 min.
17 oz Zinc Other Boil 15 min.
 
Yeast
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 50854 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes
*The efficiency has been reduced to %70 due to usual decrease in efficiency that comes with brewing very high gravity beers. We can adjust this as needed.
*In regards to mash water volume, while many people go with 1.5 qts/lb of malt, we have always had success with a lower rate of 1 qt/lb. This may need to be adjusted.
*We have targeted a pre-boil volume of 16 bbls, but if evaporation is greater than this, let me know and we can adjust.
*Super moss/Whirlfloc have different usage rates. add at at rate that has been successful for Mare Island.
*Zinc usage rate has been increased due to increased gravity.
*Ferment at 66 degrees Fahrenheit. Ferment until final gravity doesn't change for at least 3 days in a row.
-Perform diacetyl test (notes to follow) daily until there is no diacetyl detected.
*After the beer is done fermenting, and passes a diacetyl test, drop the temperature of the tank to 35 degrees F. Allow to condition until the beer tastes ready.
*Hops can be substituted based on availability, though please consult with us before making substitution, as some varieties will not be appropriate to style.
*Hop quantity is based on Alpha acid indicated and a pre-boil volume of 16 bbls.

*Treat water as Mare Island does.
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View Count: 473
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Last Updated: 2017-02-17 23:09 UTC
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