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Et Tu Brute Imperial Stout

332 calories 30.3 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 4.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 4.75 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 91% (brew house)
Source: Reevesie
Calories: 332 calories (Per 12oz)
Carbs: 30.3 g (Per 12oz)
Created Monday December 24th 2018
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 63.2%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.5%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 3.5%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 3.5%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.5%
0.50 lb German - CaraRye0.5 lb CaraRye 34 67 3.5%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.5%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 3.5%
1 lb Smoked Malt1 lb Smoked Malt 37 5 7%
12 oz Honey12 oz Honey - (late boil kettle addition) 35 2 5.3%
14.25 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 11.4 Boil 60 min 38.79 14.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8 Boil 15 min 13.51 14.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8 Whirlpool at 190 °F 0 min 12.61 14.3%
4 oz Summit/Nelson Sauvin/Wakatu4 oz Summit/Nelson Sauvin/Wakatu Hops Pellet 13 Boil 60 min 51.31 57.1%
7 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
5.75 gal Mash Temperature 165 °F 90 min
Other Ingredients
Amount Name Cost Type Use Time
0.30 tsp irish moss Fining Boil 15 min.
3 tsp yeast nutrient Other Boil 15 min.
White Labs - Irish Ale Yeast WLP004
1 Each
Attenuation (custom):
Optimum Temp:
65 - 68 °F
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: dextrose       Amount: 2 oz       Temp: 68 °F       CO2 Level: 2 Volumes
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 9.5 84.7 49 137.1 147
Mash Chemistry and Brewing Water Calculator

4/18/2020- Bottled the keg, approximately 4.25Gallons. The numbers are not totally accurate, as these are the OG/FG of the 3G batch + the 1.75G batch mixed together. Next time I will need to examine the mash and boil as a new beer, but the taste is amazing.

4/4/2020-This went into the keg with 1/2cup sugar+1cup H2O and 1 packet of champagne yeast to carb up a little. After 1 week, it went into the keezer and onto the gas to finish up carbonating.

1/18/20- So I am brewing this again, 3G, and then add the remaining bottles (1.75G unfermented/unfinished) into the fermenter for re-fermentation with the new wort at high krausen (It worked!). I will be using an Irish Ale Yeast Starter and have a backup of A10 Dark if this doesn't ferment out mostly in the first week. It fermented on 2oz. of oak for approximately 2 1/2 months before kegging. It is really smooth and really alcoholic.

This never fully fermented. I added several yeast strains into it and it just hung up, not even carbonating in the bottle.

**I am turning a partial-mash dry stout into an all-grain imperial stout. I like the flavors of the original, so I am just trying to intensify it and make a smaller batch to see if it works.

I am using first runnings for this recipe. The partigyle or second runnings (i.e. the batch sparge) will become a lower ABV beer.

Ok, so far, here is what I have:
Strike water of 170F, 6G, and a temp in the mash over 90 minutes at 162-160F. Higher than I wanted.

Transferred 5.25G of 1.063 wort into the BK, will boil down to about 3G for the fermenter. Not sure how long I will have to boil to get enough evaporation.

My burner evaporates about 1G/hour. I lost a little to boil over a couple times, not much, maybe a few ounces. There was a lot of break left in my strainer, more than I expected, from a BIAB. I think this recipe might be better as a standard dry stout instead of an imperial next time, I.e. 5G batch with these ingredients.

Bottled 2.2 Gallons

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2021-01-05 19:43 UTC
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