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Chocolate Reaper Imperial Stout

149 calories 16.7 g 12 oz
Beer Stats
Method: Extract
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Calories: 149 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created Monday August 20th 2018
1.045
1.013
4.19%
34.03
45.05
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Dark6 lb Liquid Malt Extract - Dark 35 30 75%
6 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 6.3%
0.50 lb American - Black Barley0.5 lb Black Barley 27 530 6.3%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 9.4%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 3.1%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil at 212 °F 60 min 18.57 40%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil at 212 °F 45 min 12.17 40%
0.50 oz Kent Goldings0.5 oz Kent Goldings Hops Pellet 5 Boil at 212 °F 15 min 3.29 20%
2.5 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Bakers Chocolate Flavor Boil 10 min.
1 oz Carolina Reaper Flavor Primary 2 days
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Method: Extract, Style: Imperial Stout, ABV 4.19%, IBU 34.03, SRM 45.05, Fermentables: (Liquid Malt Extract - Dark) Steeping Grains: (Flaked Oats, Black Barley, Chocolate, Caramel / Crystal 40L) Hops: (Cascade, East Kent Goldings, Kent Goldings) Other: (Bakers Chocolate , Carolina Reaper)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-08-20 02:28 UTC
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