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Imperial Cacao Coconut Vanilla Rum Stout

Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BeerWolf
Calories: 295 calories (Per 330ml)
Carbs: 35.2 g (Per 330ml)

Created: Tuesday April 7th 2020

Imperial Stout

by Ivan Barenboim

OG: 1.089 FG: 1.022 ABV: 9.5% IBU: 56

Original Gravity:

1.094

Final Gravity:

1.031

ABV (standard):

8.2%

IBU (tinseth):

47.8

SRM (morey):

50.0

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 kg	Briess - Pale Ale Malt 2-Row1.5 kg Pale Ale Malt 2-Row	36.8	3.5	27.8%
1 kg	Briess - Goldpils Vienna Malt1 kg Goldpils Vienna Malt	36.8	3.5	18.5%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	9.3%
0.50 kg	Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	9.3%
0.40 kg	Brown Sugar0.4 kg Brown Sugar - (late boil kettle addition)	45	15	7.4%
0.30 kg	American - Caramel / Crystal 30L0.3 kg Caramel / Crystal 30L	34	30	5.6%
0.30 kg	Finland - Chocolate Malt0.3 kg Chocolate Malt	31	338	5.6%
0.30 kg	United Kingdom - Coffee Malt0.3 kg Coffee Malt	36	150	5.6%
0.30 kg	Belgian - Roasted Barley0.3 kg Roasted Barley	30	575	5.6%
0.30 kg	Belgian - Special B0.3 kg Special B	34	115	5.6%
5.40 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Nugget15 g Nugget Hops	Pellet	14	Boil	30 min	28.72	27.3%
20 g	Willamette20 g Willamette Hops	Pellet	4.5	Boil	25 min	11.13	36.4%
20 g	Willamette (4.5 AA)20 g Willamette (4.5 AA) Hops	Pellet	4.5	Boil	15 min	7.95	36.4%
55 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Nugget (Pellet) 15 g Nugget (Pellet) Hops	28.72	27.3%
20 g	Willamette (Pellet) 20 g Willamette (Pellet) Hops	11.13	36.4%
20 g	Willamette (4.5 AA) (Pellet) 20 g Willamette (4.5 AA) (Pellet) Hops	7.95	36.4%
55 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13.5 L		Sparge	67 °C	67 °C	90 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Boil	1 hr.
2 g	Gypsum	Water Agt	Boil	1 hr.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

White Labs - Edinburgh Scottish Ale Yeast WLP028

Amount:	1 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Medium
Optimum Temp:	18 - 21 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 314 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Add 100 grams roasted cacao nibs, 200 grams roasted coconut flaces, two pieces of vanilla and 300 cl of dark rum into primary (seven days). Let the cacao and coconut rest in the rom three days before adding. Store at least three months.

Last Updated and Sharing

374

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Brews

Public: Yup, Shared
Last Updated: 2022-02-24 19:15 UTC

System Default

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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