Recipe Details
Batch Size
Boil Time
IBU
SRM
Est. OG
Est. FG
ABV
20 L
75 min
73.9 IBUs
134.2 EBC
1.147
1.026
16.7 %
Actuals
1.1
1.027
9.9 %
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
59.1 - 78.8
1.8 - 2.6
8 - 12 %
Fermentables
Name
Amount
%
Pale Ale Malt (611,101)
8.203 kg
69.03
Oats, Flaked
1.025 kg
8.63
Carafa II
519.9 g
4.37
CARA MUNICH type 1 (612,401)
512.1 g
4.31
Black Malt (623,201)
312.3 g
2.63
Chocolate Malt (623,101)
312.3 g
2.63
Brown Sugar, Dark
999.3 g
8.41
Hops
Name
Amount
Time
Use
Form
Alpha %
Columbus (Tomahawk)
78.9 g
60 min
Boil
Leaf
14
Columbus (Tomahawk)
19.7 g
15 min
Boil
Leaf
14
Simcoe (Vejers)
33.9 g
5 min
Boil
Leaf
13
Miscs
Name
Amount
Time
Use
Type
Oak Chips
75.00 g
7 days
Secondary
Flavor
Vanillie Stang
2.40 Items
5 min
Bottling
Other
Yeast
Name
Lab
Attenuation
Temperature
Champagne Yeast (WLP715)
White Labs
78%
21.11°C - 23.89°C
Mash
Step
Temperature
Time
Mash In
68°C
90 min
Mash Step
75°C
15 min
Fermentation
Step
Time
Temperature
Primary
18 days
20°C
Secondary
7 days
20°C
Aging
0 days
18.33°C
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