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Last Chance Imperial Stout

261 calories
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel
Calories: 261 calories (Per 12oz)
Share: <EMBED>
1.079
1.017
8.09%
71.71
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
10 lb German - Munich Light10 lb Munich Light 37 6 60.6%
2 lb German - Abbey Malt2 lb Abbey Malt 33 17 12.1%
0.5 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3%
0.5 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3%
0.5 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 1.5%
0.5 lb Belgian - Special B0.5 lb Special B 34 115 3%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.5%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 6.1%
0.5 lb German - Carafa III0.5 lb Carafa III 32 535 3%
16.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.7 oz Columbus0.7 oz Columbus Hops Pellet 14.3 First Wort   35.05
0.5 oz Warrior0.5 oz Warrior Hops Pellet 14.7 Boil 60 min 21.87
0.5 oz Columbus0.5 oz Columbus Hops Pellet 14.3 Boil 25 min 14.79
 
Mash Guidelines
Amount Description Type Temp Time
24.8 qtInfusion152 °F60 min
12 qtSparge170 °F15 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 each whirfloc Fining Boil 5 min.
5 tsp yeast nutrient Other Boil 5 min.
 
Yeast
Amount:
1
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 398 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes
My local home brew shop was closing down and I went the day before to see what was left. That's the reason I've got munich and abbey making up the base. Also the hop selection was limited so that's the reason for those choices.

Collected only 6.5 gallons of wort after giving the bag several good squeezes. Gravity numbers still matched predicted, 5 gallons of wort went into the fermentor.

22 grams of Nottingham Ale yeast rehydrated.
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View Count: 133
Brew Count: 0
Last Updated: 2018-04-04 17:25 UTC
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