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Wisdom Imperial Stout

208 calories 23.6 g 330 ml
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 70 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 39.2 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 208 calories (Per 330ml)
Carbs: 23.6 g (Per 330ml)
Created Sunday December 23rd 2018
1.067
1.020
6.2%
58.9
70.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
8.16 kg United Kingdom - Maris Otter Pale8.16 kg Maris Otter Pale 38 8.51 72.1%
0.22 kg American - Dark Chocolate0.22 kg Dark Chocolate 29 1119.3 1.9%
0.22 kg United Kingdom - Chocolate0.22 kg Chocolate 34 1132.64 1.9%
0.22 kg United Kingdom - Roasted Barley0.22 kg Roasted Barley 29 1466.21 1.9%
0.22 kg United Kingdom - Black Patent0.22 kg Black Patent 27 1399.5 1.9%
0.22 kg Belgian - Special B0.22 kg Special B 34 305.39 1.9%
1.82 kg Rolled Oats1.82 kg Rolled Oats 33 4.37 16.1%
0.12 kg United Kingdom - Dark Crystal 80L0.12 kg Dark Crystal 80L 33 211.99 1.1%
0.12 kg United Kingdom - Crystal 30L0.12 kg Crystal 30L 34 78.56 1.1%
11.32 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
85.05 g Northern Brewer85.05 g Northern Brewer Hops Pellet 7.8 Boil 60 min 48.78 33.3%
56.70 g Fuggles56.7 g Fuggles Hops Pellet 4.5 Boil 15 min 5.01 22.2%
28.35 g Fuggles28.35 g Fuggles Hops Pellet 4.5 Boil 10 min 2.04 11.1%
28.35 g East Kent Goldings28.35 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.69 11.1%
56.70 g East Kent Goldings56.7 g East Kent Goldings Hops Pellet 5 Boil 2 min 1.35 22.2%
255.15 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
45 L Strike 38 °C 15 min
Steeping 55 °C 5 min
Steeping 68 °C --
Steeping 77 °C 15 min
4 L crystal malts separately Infusion 70 °C --
8 L Sparge 70 °C --
boil Temperature 100 °C 70 min
Starting Mash Thickness: 2.92 L/kg
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
2 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 327 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Get as close to water as poss. Mash PH 5.2 @20c critical.
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash PH 5.2 - Mash out 76c for 10mins. Rehydrate 33g of yeast in 2lt at 30c boiled water for 15 to 20mins. Chill to 18.5c into fermenter. Ferment 5 days then rack to 2nd. Leave for 2 weeks then keg/bottle. Leave in bottle 1 month then enjoy. Carb around 2.0

looks fantastic in kettle black with a nice esspreso, caramal, raison smell.

Won Bronze NZ National Homebrew comp sep2015



Award Winning Recipe
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-12-15 14:24 UTC
  • Snapshot Created: 2018-12-23 17:42 UTC
  • Link To Parent Recipe
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