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BA Imperial Stout

Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Post Boil Gravity: 1.127 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Barnett
Calories: 393 calories (Per 12oz)
Carbs: 40.4 g (Per 12oz)

Created: Tuesday February 4th 2020

Original Gravity:

1.117

Final Gravity:

1.030

ABV (standard):

11.3%

IBU (tinseth):

45.4

SRM (morey):

49.9

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
25 lb	American - Pale 2-Row25 lb Pale 2-Row	37	1.8	83.1%
1 lb	American - Roasted Barley1 lb Roasted Barley	33	300	3.3%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	6.6%
2.10 lb	American - Chocolate2.1 lb Chocolate	29	350	7%
30.10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Magnum1.5 oz Magnum Hops	Pellet	15	Boil	60 min	41.5	50%
1.50 oz	Yakima Cluster1.5 oz Yakima Cluster Hops	Pellet	7	Boil	5 min	3.86	50%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Magnum (Pellet)	41.5	50%
1.50 oz	Yakima Cluster (Pellet)	3.86	50%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.5 gal	Strike	171 °F	158 °F	60 min
4.5 gal	Sparge	--	170 °F	--
Starting Mash Thickness: 1 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
9 g	Gypsum	Water Agt	Mash	1 hr.
6.16 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - San Diego Super Yeast WLP090

Amount:	2 Each	Cost:
Attenuation (avg):	79.5%	Flocculation:	Med-High
Optimum Temp:	65 - 68 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 1012 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 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

We updated our Imperial Stout recipe by eliminating all of the dextrose. We didn't realize we used it in 20% of our original recipe. We upped our grain from 18 pounds to 30 pounds, raising our final gravity to account for the loss in the barrel. We eliminated our whirlpool hop because the aroma will be loss to the barrel, and we didn't want linalool or off flavors. With added grain, we had to up our amount of water used overall to 12 gals, however our strike water went up, but our sparge water decreased. With more water, we adjusted our lactic acid and mash minerals. We had originally chosen a high flocculant yeast, and adequate fermentation temp so no change there. However, we would hold our beer at 60F to allow most of the yeast to flocc out.

We would age our imperial stout in a dark rum barrel. Rum barrels could potentially lack the harsh booziness that some bourbon or whiskey barrels might impart. We are looking for flavors such as dark chocolate, coconut, and oak.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-02-05 00:12 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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