Advanced · 20 litres · all grain
Imperial Stout
Enormous, black and layered. A year in the bottle turns it from hot and brash into something worth the wait.
Original gravity
1.095
at 65% efficiency
Final gravity
1.027
72% apparent attenuation
Alcohol
9.0%
by volume
Bitterness
56 IBU
Tinseth
Colour
38.7 SRM
76 EBC, Morey
Grain bill
9.73 kg
0.49 kg per litre
Brewed to Imperial Stout, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
Yeast health. At this gravity a normal pitch will stall or throw fusels. Build a large starter, oxygenate properly, and expect efficiency to drop; the 65% here is realistic for a bill this size.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Pale two-row malt | 7.50 kg | 2 L | 37 ppg | 77% |
| Munich malt | 0.80 kg | 10 L | 35 ppg | 8% |
| Crystal 120L | 0.45 kg | 120 L | 33 ppg | 5% |
| Chocolate malt | 0.28 kg | 350 L | 28 ppg | 3% |
| Roasted barley | 0.20 kg | 500 L | 25 ppg | 2% |
| Flaked oats | 0.50 kg | 1 L | 33 ppg | 5% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| Magnum | 36 g | 14% | 60 min | 38.8 IBU |
| Chinook | 25 g | 13% | 20 min | 15.2 IBU |
| East Kent Goldings | 25 g | 5% | 5 min | 1.9 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash at 67C for 75 minutes. Expect a long sparge.
- 02Boil 90 minutes to concentrate and to build some melanoidin.
- 03Pitch a very large starter into well-oxygenated wort at 19C.
- 04Let it free-rise to 22C as fermentation slows, which helps it finish.
- 05Age it. Six months is the minimum, a year is better, and it keeps improving for several.
Numbers for the day
- Mash
- 67 C for 75 min
- Strike water at 3 L/kg
- 73.4 C
- Strike volume
- 29.2 L
- Boil
- 90 min
- Ferment
- 19-22 C
- Carbonate to
- 2.0 volumes
- Priming dextrose
- 89 g
- Yeast
- American AleSafAle US-05
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.0 volumes this one needs about 89 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99