Imperial espresso stout
Imperial Stout (13 6)
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.52 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 4.60
Fermentation: Ale, Two Stage
Batch Size: 5.00 gal
Boil Size: 6.52 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 4.60
Fermentation: Ale, Two Stage
Date: 25 Jan 2014
Brewer: Benjamin Townsend
Asst Brewer:
Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Efficiency: 60.00 %
Est Mash Efficiency: 60.00 %
Taste Rating: 35.0
Brewer: Benjamin Townsend
Asst Brewer:
Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Efficiency: 60.00 %
Est Mash Efficiency: 60.00 %
Taste Rating: 35.0
Taste Notes:
| Amount | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 10.00 gal | Baldwinsville Water (2012) | Water | 1 | - | - |
| 14 lb | Pale Ale Malt 2-Row (Briess) Mash (75.7%) - 3.5 SRM | Grain | 2 | 75.7% | 1.09 gal |
| 2 lb | Coffee malt(Simpsons) Mash (10.8%) - 150.0 SRM | Grain | 3 | 10.8% | 0.16 gal |
| 1 lb | Caramel/Crystal Malt - 60L Mash (5.4%) - 60.0 SRM | Grain | 4 | 5.4% | 0.08 gal |
| 1 lb | Chocolate Malt Mash (5.4%) - 450.0 SRM | Grain | 5 | 5.4% | 0.08 gal |
| 8.0 oz | Roasted Barley Mash (2.7%) - 300.0 SRM | Grain | 6 | 2.7% | 0.04 gal |
| 2.00 oz | Magnum Boil 60 min (65.8 IBUs) | Hop | 7 | 65.8 IBUs | - |
| 4.00 tbsp | Ground Espresso Beans (Brewed) Boil 5.0 min | Flavor | 8 | - | - |
| 1.0 pkgs | Irish Ale Wyeast Labs #1084 | Ale yeast | 9 | - | - |
| 4.00 tbsp | Ground Espresso Beans (Brewed) Secondary 14.0 days | Flavor | 10 | - | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.080 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 8.3 %
Bitterness: 65.8 IBUs
Est Color: 51.6
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 8.3 %
Bitterness: 65.8 IBUs
Est Color: 51.6
Measured Original Gravity: 1.074 SG
Measured Final Gravity: 1.030 SG
Actual Alcohol by Vol: 5.9 %
Calories: 259 cal/12oz
Measured Final Gravity: 1.030 SG
Actual Alcohol by Vol: 5.9 %
Calories: 259 cal/12oz
Mash Profile
Mash Name: Temperature Mash, 1 Step, Medium Body
Sparge Water: 3.21 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: True
Est Mash PH: 5.32
Measured Mash PH: 5.20
Sparge Water: 3.21 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: True
Est Mash PH: 5.32
Measured Mash PH: 5.20
Total Grain Weight: 18 lb 8.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: -
Sparge Acid Addition: -
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: -
Sparge Acid Addition: -
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Saccharification | Add 23.13 qt of water at 163.3 F | 150.0 F | 75 min |
| Mash Out | Heat to 168.0 F over 10 min | 168.0 F | 10 min |
Sparge: Fly sparge with 12.83 qt water at 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 13.7 psi
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Fermenter:
Pressure/Weight: 13.7 psi
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 100.0 vols
Carbonation Est: Keg with 13.7 psi
Carbonation (from Meas Vol): Keg with 13.7 psi
Age for: 30 days
Storage Temperature: 65.0 F
Carbonation Est: Keg with 13.7 psi
Carbonation (from Meas Vol): Keg with 13.7 psi
Age for: 30 days
Storage Temperature: 65.0 F
Notes
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