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Espresso Imperial Stout

Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.9 gallons
Post Boil Size: 11.9 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Robert Mathis Jr
Calories: 212 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)

Created: Wednesday December 11th 2019

Original Gravity:

1.064

Final Gravity:

1.015

ABV (standard):

6.5%

IBU (tinseth):

70.0

SRM (morey):

50.0

Mash pH

5.5

Cost $

13.12

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
16 lb	United Kingdom - Maris Otter Pale16 lb Maris Otter Pale	$ 0.82 / lb $ 13.12	38	3.75	57.1%
4.50 lb	American - Caramel / Crystal 60L4.5 lb Caramel / Crystal 60L		34	60	16.1%
3 lb	Briess - Wheat Malt, White3 lb Wheat Malt, White		39.1	2.5	10.7%
2.50 lb	American - Chocolate2.5 lb Chocolate		29	350	8.9%
1 lb	American - Roasted Barley1 lb Roasted Barley		33	300	3.6%
1 lb	Briess - Black Malt - 2-Row1 lb Black Malt - 2-Row		25	500	3.6%
28 lbs / $ 13.12

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 oz	Northern Brewer5 oz Northern Brewer Hops	Pellet	7.8	Boil	60 min	62.02	62.5%
3 oz	Northern Brewer3 oz Northern Brewer Hops	Pellet	7.8	Whirlpool	5 min	7.97	37.5%
8 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
8 oz	Northern Brewer (Pellet)		69.99	100%
8 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
10.5 gal	Strike	164 °F	149 °F	60 min
7.5 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
30 oz	Espresso		Spice	Secondary	0 min.

Yeast

Wyeast - American Ale 1056

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 228 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.9 Volumes

Target Water Profile

Louisville Ky 2017

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Step by Step
Mash in all grains at 149° F (65° C). Hold until converted, about 1 hour. Mash off at 170º F (77° C) and begin lautering. Sparge to achieve eight gallons (30 L) of wort. Bring to a boil and add 2.5 oz. (71 g) boiling hops. Total boil is 70 minutes. After the boil, turn off the heat and add 1.5 oz. (43 g) finish hops for five minutes. Cool to 70º F (21° C) and ferment with ale yeast. Original gravity goal is 17.5° Plato (1.069 SG). Terminal gravity will be pretty high, approximately 1.016. Add espresso at end of primary fermentation, bottle and enjoy!P

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-09-14 03:11 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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