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The Dementor Imperial Stout Recipe

Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 324 calories (Per 330ml)
Carbs: 28.1 g (Per 330ml)

Created: Wednesday May 13th 2020

Original Gravity:

1.105

Final Gravity:

1.019

ABV (standard):

11.3%

IBU (tinseth):

88.1

SRM (morey):

50.0

Mash pH

n/a

Cost $

101.59

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4.90 kg	American - Pale 2-Row4.9 kg Pale 2-Row	$ 10.50 / kg $ 51.45	37	1.8	84.5%
360 g	American - Roasted Barley360 g Roasted Barley	$ 22.50 / kg $ 8.10	33	300	6.2%
180 g	American - Chocolate180 g Chocolate	$ 17.75 / kg $ 3.20	29	350	3.1%
120 g	American - Black Barley120 g Black Barley	$ 17.40 / kg $ 2.09	27	530	2.1%
120 g	German - CaraMunich III120 g CaraMunich III	$ 15.25 / kg $ 1.83	34	57	2.1%
120 g	German - CaraAroma120 g CaraAroma	$ 18.15 / kg $ 2.18	34	130	2.1%
5,800 g / $ 68.84

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	Columbus25 g Columbus Hops	$ 0.21 / g $ 5.25	Pellet	15	Boil	60 min	79.48	45.5%
30 g	Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops	$ 0.31 / g $ 9.30	Pellet	3.75	Boil	10 min	8.65	54.5%
55 g / $ 14.55

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	Columbus (Pellet) 25 g Columbus (Pellet) Hops	$ 0.21 / g $ 5.25	79.48	45.5%
30 g	Hallertau Mittelfruh (Pellet)	$ 0.31 / g $ 9.30	8.65	54.5%
55 g / $ 14.55

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Infusion	69 °C	66 °C	60 min

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:	$ 18.20 / each $ 18.20
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 311 B cells required

$ 18.20 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 65.5 g Temp: 20 °C CO₂ Level: 2.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
102	16	9	113	54	63
Mash Chemistry and Brewing Water Calculator

Notes

Adjusted according to my needs

Here's original brewer's notes:

Brewing an imperial stout can be challenging. Here are some tips to help.

Pitch the yeast and let the temperature rise to 68°F (20°C) and hold that over the first 3 days. Raise the fermentation temperature gradually to the low 70s Fahrenheit (20s Celsius) to help the yeast complete fermentation and reabsorb any diacetyl that was produced during fermentation.

Be sure to check your gravity during fermentation to be aware of any potential fermentation issues and to know when you have reached your target gravity.

After 2−3 weeks in the primary, rack the beer off the yeast cake into a secondary fermentor for an extended conditioning period of 2−4 months. Purge the fermentor with CO2 if possible, and keep it in a dark area that has consistent temperatures in the low 60s Fahrenheit (mid teens Celsius).

Last Updated and Sharing

626

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Brews

Public: Yup, Shared
Last Updated: 2020-05-16 18:56 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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