imperial stout testbrew

Imperial Stout
Recipe by Nikolai Melvoll

Batch Size Losses Boil Time Mash Efficiency Mash Volume Sparge Volume
23 L 2L 60 mins 80% 23.44 L 11.42 L

OG (SG) FG (SG) IBU Colour (EBC) ABV

1.103 1.025 23.5 107.8 10.23%

Mash and Sparge volumes calculated using the "Grainfather G30 Connect – 220V (Manual)" profile.

Fermentables Amount Usage PPG EBC

Pale Malt (2-Row)

8.00 kg (74%) Mash 36.2 7.9
Supplier: Generic

Belgian Candi Syrup - Dark 2

1.00 kg (9%) Extract 32.0 425.5
Supplier: Generic

Roasted Barley
0.68 kg (6%) Mash 25.3 591.4
Supplier: Generic

Chocolate Malt
0.46 kg (4%) Mash 34.5 837.9
Supplier: Muntons

Special B
0.45 kg (4%) Mash 29.9 350.3
Supplier: Dingemans

Caramunich III
0.23 kg (2%) Mash 36.8 140.0
Supplier: Weyermann

Mash Steps Temp Time

Mash In 68 °C 60 min

Mash Out 75 °C 10 min

Hops Amount Type Usage Time AA

Hops Amount Type Usage Time AA
Nugget (IBU: 23.5) 28.00 g (33%) Pellet Boil 60 min 13.3

East Kent Goldings (IBU: 0.0) 57.00 g (67%) Pellet Boil 0 min 5.5

Yeast Amount Attenuation

Barbarian
1 packets 73.5 %
Product Code: A04

Vermont IPA
1 packets 80 %
Product Code: GY054

Burlington Ale Yeast

1 packets 77.5 %
Product Code: WLP095

Fermentation Steps Temp Time

Fermentation 1 19 °C 2 days

Fermentation Step 2 21 °C 10 days

Notes

STEP BY STEP
Mill the grains, then mix with 24.4 quarts (23.1 L) of 167 °F (75 °C) strike water to reach a mash
temperature of ١٥4 °F (68 °C).
Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, and sparge the grains
with enough water to obtain 6.5 gallons (24.6 L) of wort.
Remove kettle from heat and stir in Belgian candi syrup until dissolved. Boil for 60 minutes, adding
hops according to the ingredient list and Irish moss if desired.

After the boil, chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate
the wort with pure oxygen or filtered air and pitch yeast.

Ferment at 66 °F (19 °C), for the first two days, then free rise to 70 °F (21 °C) and hold there until
the completion of primary fermentation.
Once the beer completes fermentation, reduce temperature to 32 °F (0 °C), then bottle or keg the
beer and carbonate to approximately 2.4 volumes.