Category: 13 – Stout
Brewers: William Steimle, Dylan Vaughan, Craig Vilhauer
Recipe Details
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
23.8 gal | 65 min | 68.8 IBUs | 50.5 SRM | 1.100 | 1.022 | 10.4 % |
Style Details
Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
---|---|---|---|---|---|---|---|
Imperial Stout | 13 F | 1.075 - 1.115 | 1.018 - 1.03 | 50 - 90 | 30 - 40 | 1.8 - 2.6 | 8 - 12 % |
Fermentables
Name | Amount | % |
---|---|---|
Pale Malt (2 Row) US | 67.021 lbs | 76.63 |
Roasted Barley | 5.93 lbs | 6.78 |
Special B Malt | 3.924 lbs | 4.49 |
Caramel/Crystal Malt - 80L | 1.984 lbs | 2.27 |
Chocolate Malt | 1.984 lbs | 2.27 |
Pale Chocolate Malt | 1.984 lbs | 2.27 |
Light Dry Extract | 4.63 lbs | 5.29 |
Hops
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Warrior | 6.6 oz | 60 min | Boil | Pellet | 16 |
Goldings, East Kent | 7.94 oz | 10 min | Boil | Pellet | 7.2 |
Goldings, East Kent | 7.94 oz | 0 min | Boil | Pellet | 7.2 |
Miscs
Name | Amount | Time | Use | Type |
---|---|---|---|---|
Yeast Nutrient | 2.00 tsp | 3 days | Primary | Other |
Yeast
Name | Lab | Attenuation | Temperature |
---|---|---|---|
California Ale (WLP001) | White Labs | 77% | 68°F - 73°F |
Mash
Step | Temperature | Time |
---|---|---|
Mash In | 152°F | 60 min |
Notes
Add 22g CaCl and 13g CaSO4 to very soft water (1.7:1) |
Download
Download this recipe's BeerXML file |