Standard Imperial Stout
Basics
| OG | FG | ABV |
|---|---|---|
| 1.106 | 1.019 | 11.4% |
| IBU | SRM | Calories | Carbs |
|---|---|---|---|
| 94 | 50 | 327* | 28.2g* |
Volume
| Liquor | Sparge | Boil | Rack |
|---|---|---|---|
| 22L | 2L | 19.5L | 12L |
Grain Bill
| Grain | Quantity |
|---|---|
| Crisp Extra Pale Maris Otter | 2800g |
| Weyermann CaraAroma | 400g |
| Crisp Dark Munich Malt | 200g |
| Dingemans Biscuit Malt | 200g |
| Crisp Chocolate Malt | 200g |
| Simpsons Crystal Extra Dark | 300g |
| Weyermann Carafa Special Type 3 | 100g |
| Weyermann Carafa Special Type 1 | 100g |
| TMM Malted Toasted Wheat Flakes | 400g |
Mash
| Time | Temp |
|---|---|
| 45 minutes | 65C |
| 15 minutes | 70C |
| 15 minutes | 75C |
Boil
| Time |
|---|
| 90 minutes |
| Additions | Quantity | Time |
|---|---|---|
| Lipohop | 2g | Start |
| Magnum | 30g | Start |
| Saaz | 10g | 10 |
| Cocoa Nibs (optional) | 100g | 10 |
| Lactose sugar (optional) | 250g | 10 |
| Dark Candi Syrup | 500g | 10 |
| Irish Moss (rehydrated) | 2g | 5 |
| Servomyces Yeast Nutrient | 1x | 5 |
Fermentation
| Yeast | Amount | Temp | Days |
|---|---|---|---|
| Lallemand Nottingham high performance ale yeast | 11g | 25C | 7 |
| Additions | Quantity |
|---|---|
| Clarity Ferm | 5.2ml |
Notes
- Grain quantity necessitates a double mash, splitting the grain in half
- 24 hour rest after fermentation ends
- Chill to 0.5C before racking