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Imperial Stout

214.37 calories 20.53 g 330 ml
Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 75 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Thursday September 5th 2019
1.065
1.014
6.61%
52.76
40
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 70.2%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 5.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 5.8%
0.40 kg American - Caramel / Crystal 120L0.4 kg Caramel / Crystal 120L 33 120 4.7%
0.35 kg Rolled Oats0.35 kg Rolled Oats 33 2.2 4.1%
0.30 kg German - Carafa III0.3 kg Carafa III 32 535 3.5%
0.30 kg American - Chocolate0.3 kg Chocolate 29 350 3.5%
0.20 kg American - Roasted Barley0.2 kg Roasted Barley 33 300 2.3%
8.55 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Target40 g Target Hops Pellet 8.2 Boil 75 min 35.46 61.5%
25 g Northdown25 g Northdown Hops Pellet 7.5 Boil 30 min 14.91 38.5%
65 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 67 °C 80 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
10 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
100 g Cacao nibs Flavor Boil 5 min.
50 g Coffee Flavor Primary 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

Cold brewed coffee added to cold wort before yeast pitch.


Best stout recipe. Maybe up the cacao nibs (and grind) and more coffee next time. Residual sweetness balances the IBUs well

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-22 23:49 UTC
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