This week we talk to Same Persichilli about his ongoing journey in making huge stouts. He can be found at https://www.instagram.com/outfieldbeerproject/
Sam shared some recipes with me:
Chaos Breaker
BREW SHEET · BEERXML
Chaos Breaker 5
Imperial Stout
Download BeerXML- Batch
- 6.00 gal
- OG
- 1.146
- FG
- 1.048
- ABV
- 13.3%
- IBU
- 50.1
- Boil
- 240 min
Fermentables
| Ingredient | Amount | Details |
|---|---|---|
| Pale Malt (2 Row) US | 24 lbs 1.2 oz | Grain |
| Oats, Flaked | 5 lbs | Grain |
| Caramel/Crystal Malt - 40L | 2 lbs 7.9 oz | Grain |
| Caramel/Crystal Malt - 80L | 2 lbs 7.9 oz | Grain |
| Chocolate Malt | 2 lbs 7.9 oz | Grain |
| Pale Chocolate | 2 lbs 7.9 oz | Grain |
| Carafa II | 1 lbs 3.9 oz | Grain |
| Brown Sugar, Light | 1 lbs 3.9 oz | Sugar |
Hops
| Ingredient | Amount | Addition |
|---|---|---|
| Summit | 1.80 oz | Boil · 60.0 min · 17% alpha acid |
Yeast
| Ingredient | Amount | Details |
|---|---|---|
| Safale American | 50.28 ml | DCL/Fermentis · US-05 |
Mash schedule
- Mash In · 150.0 F · 60 min · 47.63 L infusion
Fermentation
- Primary: 4 days at 19.4 °C
- Secondary: 10 days at 19.4 °C
- Tertiary: 7 days
Full technical details
Original export fields, ingredient specifications, water, style and equipment.
Fermentables
Pale Malt (2 Row) US
- Name
- Pale Malt (2 Row) US
- Type
- Grain
- Amount (kg / L for liquids)
- 10.9209448
- Yield
- 79.0000000
- Color (SRM)
- 2.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Base malt for all beer styles
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 140.0000000
- Protein
- 12.3000000
- Max in batch
- 100.0000000
- Recommend mash
- TRUE
- Ibu gal per lb
- 0.0000000
- Display amount
- 24 lbs 1.2 oz
- Inventory
- 0.0 oz
- Potential
- 1.0363400
- Display color
- 2.0 SRM
- Extract substitute
- Pale Liquid Extract
Oats, Flaked
- Name
- Oats, Flaked
- Type
- Grain
- Amount (kg / L for liquids)
- 2.2595058
- Yield
- 80.0000000
- Color (SRM)
- 1.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized
- Coarse fine diff
- 1.5000000
- Moisture
- 9.0000000
- Diastatic power
- 0.0000000
- Protein
- 9.0000000
- Max in batch
- 30.0000000
- Recommend mash
- TRUE
- Ibu gal per lb
- 0.0000000
- Display amount
- 5 lbs
- Inventory
- 0.0 oz
- Potential
- 1.0368000
- Display color
- 1.0 SRM
- Extract substitute
- Carafoam
Caramel/Crystal Malt - 40L
- Name
- Caramel/Crystal Malt - 40L
- Type
- Grain
- Amount (kg / L for liquids)
- 1.1297529
- Yield
- 74.0000000
- Color (SRM)
- 40.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Adds body, color and improves head retention. Also called "Crystal" malt.
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 0.0000000
- Protein
- 13.2000000
- Max in batch
- 20.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 2 lbs 7.9 oz
- Inventory
- 0.0 oz
- Potential
- 1.0340400
- Display color
- 40.0 SRM
Caramel/Crystal Malt - 80L
- Name
- Caramel/Crystal Malt - 80L
- Type
- Grain
- Amount (kg / L for liquids)
- 1.1297529
- Yield
- 74.0000000
- Color (SRM)
- 80.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Adds body, color and improves head retention. Also called "Crystal" malt.
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 0.0000000
- Protein
- 13.2000000
- Max in batch
- 20.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 2 lbs 7.9 oz
- Inventory
- 0.0 oz
- Potential
- 1.0340400
- Display color
- 80.0 SRM
Chocolate Malt
- Name
- Chocolate Malt
- Type
- Grain
- Amount (kg / L for liquids)
- 1.1297529
- Yield
- 60.0000000
- Color (SRM)
- 350.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 0.0000000
- Protein
- 13.2000000
- Max in batch
- 10.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 2 lbs 7.9 oz
- Inventory
- 0.0 oz
- Potential
- 1.0276000
- Display color
- 350.0 SRM
Pale Chocolate
- Name
- Pale Chocolate
- Type
- Grain
- Amount (kg / L for liquids)
- 1.1297529
- Yield
- 60.0000000
- Color (SRM)
- 220.0000000
- Add after boil
- FALSE
- Supplier
- Fawcett
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 0.0000000
- Protein
- 13.2000000
- Max in batch
- 100.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 2 lbs 7.9 oz
- Inventory
- 0.0 oz
- Potential
- 1.0276000
- Display color
- 220.0 SRM
Carafa II
- Name
- Carafa II
- Type
- Grain
- Amount (kg / L for liquids)
- 0.5648765
- Yield
- 70.0000000
- Color (SRM)
- 412.0000000
- Add after boil
- FALSE
- Origin
- Germany
- Supplier
- Weyermann
- Notes
- Used to intensify aroma and color in dark, Munich beers and stouts.
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 0.0000000
- Protein
- 11.7000000
- Max in batch
- 5.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 1 lbs 3.9 oz
- Inventory
- 0.0 oz
- Potential
- 1.0322000
- Display color
- 412.0 SRM
Brown Sugar, Light
- Name
- Brown Sugar, Light
- Type
- Sugar
- Amount (kg / L for liquids)
- 0.5648765
- Yield
- 100.0000000
- Color (SRM)
- 8.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Imparts a rich sweet flavor. Used in Scottish ales, holiday ales and some old ales.
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 120.0000000
- Protein
- 11.7000000
- Max in batch
- 10.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 1 lbs 3.9 oz
- Inventory
- 0.0 oz
- Potential
- 1.0460000
- Display color
- 8.0 SRM
Hops
Summit
- Name
- Summit
- Origin
- U.S.
- Alpha acid (%)
- 17.0000000
- Amount (kg / L for liquids)
- 0.0511240
- Use
- Boil
- Time (min)
- 60.0000000
- Notes
- High alpha variety bred by American Dwarf Hop Assoc. Can be grown commercially on a low trellis. Aroma: Strong citrus, grapefruit notes. Substitutes: Warrior, Millenium, Columbus, Tomahawk, Zeus
- Type
- Bittering
- Form
- Pellet
- Beta
- 5.0000000
- Hsi
- 15.0000000
- Display amount
- 1.80 oz
- Inventory
- 0.00 oz
- Display time
- 60.0 min
Yeast
Safale American
- Name
- Safale American
- Type
- Ale
- Form
- Dry
- Amount (kg / L for liquids)
- 0.0502753
- Amount is weight
- FALSE
- Laboratory
- DCL/Fermentis
- Product id
- US-05
- Min temperature
- 15.0000000
- Max temperature
- 23.8888889
- Flocculation
- Medium
- Attenuation (%)
- 76.5000000
- Notes
- American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate.
- Best for
- American ale, other clean finish ales
- Max reuse
- 5
- Times cultured
- 0
- Add to secondary
- FALSE
- Display amount
- 50.28 ml
- Disp min temp
- 59.0 F
- Disp max temp
- 75.0 F
- Inventory
- 0.0 pkg
- Culture date
- 06 Mar 2011
Mash
- Name
- Single Infusion, Light Body
- Grain temp
- 22.2222222
- Tun temp
- 22.2222222
- Sparge temp
- 75.5555556
- Ph
- 5.4000000
- Tun weight
- 64.0000000
- Tun specific heat
- 0.3000000
- Equip adjust
- FALSE
- Notes
- Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
- Display grain temp
- 72.0 F
- Display tun temp
- 72.0 F
- Display sparge temp
- 168.0 F
- Display tun weight
- 4 lbs
Mash In
- Name
- Mash In
- Type
- Infusion
- Infusion water (L)
- 47.6325928
- Step time (min)
- 60.0000000
- Step temperature (°C)
- 65.5555556
- Ramp time
- 2.0000000
- End temp
- 65.5555556
- Description
- Add 50.33 qt of water at 161.4 F
- Water grain ratio
- 1.250 qt/lb
- Decoction amt
- 0.00 qt
- Infuse temp
- 161.4 F
- Display step temp
- 150.0 F
- Display infuse amt
- 50.33 qt
Recipe details & fermentation
- Name
- Chaos Breaker 5
- Type
- All Grain
- Brewer
- Samuel Persichilli
- Batch size (L)
- 22.7126016
- Boil size (L)
- 34.7928666
- Boil time (min)
- 240.0000000
- Efficiency (%)
- 60.0000000
- Taste rating
- 30.0000000
- Original gravity
- 1.1460000
- Final gravity
- 1.0480000
- Carbonation
- 2.3000000
- Fermentation stages
- 2
- Primary duration (days)
- 4.0000000
- Primary temperature (°C)
- 19.4444444
- Secondary duration (days)
- 10.0000000
- Secondary temperature (°C)
- 19.4444444
- Tertiary duration (days)
- 7.0000000
- Conditioning duration (days)
- 30.0000000
- Conditioning temperature (°C)
- 18.3333333
- Carbonation used
- Bottle with 4.40 oz Corn Sugar
- Forced carbonation
- TRUE
- Priming sugar name
- Corn Sugar
- Priming sugar equiv
- 1.0000000
- Keg priming factor
- 0.5000000
- Carbonation temp
- 21.1111111
- Display carb temp
- 70.0 F
- Date
- 19 Jun 2020
- Est og
- 1.150 SG
- Est fg
- 1.025 SG
- Est color
- 81.3 SRM
- IBU
- 50.1 IBUs
- Ibu method
- Tinseth
- Est abv
- 17.0 %
- ABV (%)
- 13.3 %
- Actual efficiency
- 58.3 %
- Calories
- 550.2 kcal/12oz
- Display batch size
- 6.00 gal
- Display boil size
- 9.19 gal
- Display og
- 1.146 SG
- Display fg
- 1.048 SG
- Display primary temp
- 67.0 F
- Display secondary temp
- 67.0 F
- Display tertiary temp
- 65.0 F
- Display age temp
- 65.0 F
Style details
- Name
- Imperial Stout
- Category
- American Porter and Stout
- Category number
- 20
- Style letter
- C
- Style guide
- BJCP 2015
- Type
- Ale
- Og min
- 1.0750000
- Og max
- 1.1150000
- Fg min
- 1.0180000
- Fg max
- 1.0300000
- Ibu min
- 50.0000000
- Ibu max
- 90.0000000
- Color min
- 30.0000000
- Color max
- 40.0000000
- Carb min
- 2.2000000
- Carb max
- 2.8000000
- Abv max
- 12.0000000
- Abv min
- 8.0000000
- Notes
- An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess. History: A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the United States as a reinterpretation or re-imagination by extending the style with American characteristics. Style Comparison: Like a black barleywine with every dimension of flavor coming into play. More complex, with a broader range of possible flavors than lower-gravity stouts.
- Profile
- Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot, or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn’t be sour. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics. Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing. Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic; in well-conditioned versions, the alcohol can be deceptive. Should not be syrupy or under-attenuated. Carbonation may be low to moderate, depending on age and conditioning. Comments: Traditionally an English style, but it is currently much more popular and widely available in America where it is a craft beer favorite, not a curiosity. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between the two variants are allowable as well, which is why it is counter-productive to designate a sub-type when entering a competition. The wide range of allowable characteristics allow for maximum brewer creativity. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.
- Ingredients
- Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. American or English ale yeast.
- Examples
- American –Bell’s Expedition Stout, Cigar City Marshal Zhukov’s Imperial Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Sierra Nevada Narwhal Imperial Stout; English – Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout
- Display og min
- 1.075 SG
- Display og max
- 1.115 SG
- Display fg min
- 1.018 SG
- Display fg max
- 1.030 SG
- Display color min
- 30.0 SRM
- Display color max
- 40.0 SRM
- Og range
- 1.075-1.115 SG
- Fg range
- 1.018-1.030 SG
- Ibu range
- 50.0-90.0 IBUs
- Carb range
- 2.20-2.80 Vols
- Color range
- 30.0-40.0 SRM
- Abv range
- 8.00-12.00 %
Equipment
- Name
- All Grain - Standard 5 Gal/19l Batch - Cooler
- Boil size (L)
- 34.7928666
- Batch size (L)
- 22.7126016
- Tun volume
- 18.9271680
- Tun weight
- 1.8143680
- Tun specific heat
- 0.3000000
- Top up water
- 0.0000000
- Trub chiller loss
- 2.8390752
- Evap rate
- 5.8751530
- Boil time (min)
- 240.0000000
- Calc boil volume
- TRUE
- Lauter deadspace
- 0.9463584
- Top up kettle
- 0.0000000
- Hop utilization
- 100.0000000
- Cooling loss pct
- 4.0000000
- Notes
- Popular all grain setup. 5 Gal/19 l Plastic cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 7 gal of wort without spilling over. Primarily used for single infusion mashes.
- Display boil size
- 9.19 gal
- Display batch size
- 6.00 gal
- Display tun volume
- 5.00 gal
- Display tun weight
- 4 lbs
- Display top up water
- 0.00 gal
- Display trub chiller loss
- 0.75 gal
- Display lauter deadspace
- 0.25 gal
- Display top up kettle
- 0.00 gal
Runaway Pastry Stout
BREW SHEET · BEERXML
Runaway Coconut Pastry Stout 1.0
Imperial Stout
Download BeerXML- Batch
- 6.00 gal
- OG
- 1.145
- FG
- 1.055
- ABV
- 12.2%
- IBU
- 40
- Boil
- 240 min
Fermentables
| Ingredient | Amount | Details |
|---|---|---|
| Pale Malt (2 Row) US | 24 lbs 6.4 oz | Grain |
| Oats, Flaked | 6 lbs | Grain |
| Carafa II | 3 lbs 3.2 oz | Grain |
| Caramel/Crystal Malt - 40L | 2 lbs | Grain |
| Caramel/Crystal Malt - 60L | 2 lbs | Grain |
| Pale Chocolate | 1 lbs 9.6 oz | Grain |
| Roasted Barley | 12.8 oz | Grain |
| Maltodextrin | 1 lbs 8.0 oz | Sugar |
Hops
| Ingredient | Amount | Addition |
|---|---|---|
| Warrior | 1.43 oz | Boil · 60.0 min · 17% alpha acid |
Yeast
| Ingredient | Amount | Details |
|---|---|---|
| Safale American | 50.28 ml | DCL/Fermentis · US-05 |
Mash schedule
- Saccharification · 150.0 F · 60 min · 40.28 L infusion
Fermentation
- Primary: 4 days at 19.4 °C
- Secondary: 10 days at 19.4 °C
- Tertiary: 7 days
Full technical details
Original export fields, ingredient specifications, water, style and equipment.
Fermentables
Pale Malt (2 Row) US
- Name
- Pale Malt (2 Row) US
- Type
- Grain
- Amount (kg / L for liquids)
- 11.0674535
- Yield
- 79.0000000
- Color (SRM)
- 2.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Base malt for all beer styles
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 140.0000000
- Protein
- 12.3000000
- Max in batch
- 100.0000000
- Recommend mash
- TRUE
- Ibu gal per lb
- 0.0000000
- Display amount
- 24 lbs 6.4 oz
- Inventory
- 0.0 oz
- Potential
- 1.0363400
- Display color
- 2.0 SRM
- Extract substitute
- Pale Liquid Extract
Oats, Flaked
- Name
- Oats, Flaked
- Type
- Grain
- Amount (kg / L for liquids)
- 2.7215050
- Yield
- 80.0000000
- Color (SRM)
- 1.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized
- Coarse fine diff
- 1.5000000
- Moisture
- 9.0000000
- Diastatic power
- 0.0000000
- Protein
- 9.0000000
- Max in batch
- 30.0000000
- Recommend mash
- TRUE
- Ibu gal per lb
- 0.0000000
- Display amount
- 6 lbs
- Inventory
- 0.0 oz
- Potential
- 1.0368000
- Display color
- 1.0 SRM
- Extract substitute
- Carafoam
Carafa II
- Name
- Carafa II
- Type
- Grain
- Amount (kg / L for liquids)
- 1.4514693
- Yield
- 70.0000000
- Color (SRM)
- 412.0000000
- Add after boil
- FALSE
- Origin
- Germany
- Supplier
- Weyermann
- Notes
- Used to intensify aroma and color in dark, Munich beers and stouts.
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 0.0000000
- Protein
- 11.7000000
- Max in batch
- 5.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 3 lbs 3.2 oz
- Inventory
- 0.0 oz
- Potential
- 1.0322000
- Display color
- 412.0 SRM
Caramel/Crystal Malt - 40L
- Name
- Caramel/Crystal Malt - 40L
- Type
- Grain
- Amount (kg / L for liquids)
- 0.9071840
- Yield
- 74.0000000
- Color (SRM)
- 40.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Adds body, color and improves head retention. Also called "Crystal" malt.
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 0.0000000
- Protein
- 13.2000000
- Max in batch
- 20.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 2 lbs
- Inventory
- 0.0 oz
- Potential
- 1.0340400
- Display color
- 40.0 SRM
Caramel/Crystal Malt - 60L
- Name
- Caramel/Crystal Malt - 60L
- Type
- Grain
- Amount (kg / L for liquids)
- 0.9071840
- Yield
- 74.0000000
- Color (SRM)
- 60.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Adds body, color and improves head retention. Also called "Crystal" malt.
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 0.0000000
- Protein
- 13.2000000
- Max in batch
- 20.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 2 lbs
- Inventory
- 0.0 oz
- Potential
- 1.0340400
- Display color
- 60.0 SRM
Pale Chocolate
- Name
- Pale Chocolate
- Type
- Grain
- Amount (kg / L for liquids)
- 0.7257347
- Yield
- 60.0000000
- Color (SRM)
- 220.0000000
- Add after boil
- FALSE
- Supplier
- Fawcett
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 0.0000000
- Protein
- 13.2000000
- Max in batch
- 100.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 1 lbs 9.6 oz
- Inventory
- 0.0 oz
- Potential
- 1.0276000
- Display color
- 220.0 SRM
Roasted Barley
- Name
- Roasted Barley
- Type
- Grain
- Amount (kg / L for liquids)
- 0.3628673
- Yield
- 55.0000000
- Color (SRM)
- 300.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.
- Coarse fine diff
- 1.5000000
- Moisture
- 5.0000000
- Diastatic power
- 0.0000000
- Protein
- 13.2000000
- Max in batch
- 10.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 12.8 oz
- Inventory
- 0.0 oz
- Potential
- 1.0253000
- Display color
- 300.0 SRM
Maltodextrin
- Name
- Maltodextrin
- Type
- Sugar
- Amount (kg / L for liquids)
- 0.6803880
- Yield
- 75.0000000
- Color (SRM)
- 3.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Used to add mouthfeel to a beer. It is marked as non-fermentable as it is usually 97% unfermentable sugars.
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 120.0000000
- Protein
- 11.7000000
- Max in batch
- 100.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 1 lbs 8.0 oz
- Inventory
- 0.0 oz
- Potential
- 1.0345000
- Display color
- 3.0 SRM
Hops
Warrior
- Name
- Warrior
- Origin
- U.S.
- Alpha acid (%)
- 17.0000000
- Amount (kg / L for liquids)
- 0.0404071
- Use
- Boil
- Time (min)
- 60.0000000
- Notes
- High alpha hops from Yakima Chief Ranches. Also called YCR-5. Mild aroma and low cohumulone content - primarily for bittering. Used for: Ales, stouts Aroma: Neutral, clean, mild Substitutes: Nugget, Columbus, Magnum
- Type
- Both
- Form
- Pellet
- Beta
- 4.7500000
- Hsi
- 24.0000000
- Display amount
- 1.43 oz
- Inventory
- 0.00 oz
- Display time
- 60.0 min
Yeast
Safale American
- Name
- Safale American
- Type
- Ale
- Form
- Dry
- Amount (kg / L for liquids)
- 0.0502753
- Amount is weight
- FALSE
- Laboratory
- DCL/Fermentis
- Product id
- US-05
- Min temperature
- 15.0000000
- Max temperature
- 23.8888889
- Flocculation
- Medium
- Attenuation (%)
- 76.5000000
- Notes
- American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate.
- Best for
- American ale, other clean finish ales
- Max reuse
- 5
- Times cultured
- 0
- Add to secondary
- FALSE
- Display amount
- 50.28 ml
- Disp min temp
- 59.0 F
- Disp max temp
- 75.0 F
- Inventory
- 0.0 pkg
- Culture date
- 06 Mar 2011
Mash
- Name
- BIAB, Medium Body
- Grain temp
- 22.2000000
- Tun temp
- 22.2000000
- Sparge temp
- 75.6000000
- Ph
- 5.2000000
- Tun weight
- 80.0000000
- Tun specific heat
- 0.1200000
- Equip adjust
- TRUE
- Notes
- Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.
- Display grain temp
- 72.0 F
- Display tun temp
- 72.0 F
- Display sparge temp
- 168.1 F
- Display tun weight
- 5 lbs
Saccharification
- Name
- Saccharification
- Type
- Infusion
- Infusion water (L)
- 40.2784182
- Step time (min)
- 60.0000000
- Step temperature (°C)
- 65.5555556
- Ramp time
- 10.0000000
- End temp
- 65.5555556
- Description
- Add 42.56 qt of water at 163.9 F
- Water grain ratio
- 1.064 qt/lb
- Decoction amt
- 0.00 qt
- Infuse temp
- 163.9 F
- Display step temp
- 150.0 F
- Display infuse amt
- 42.56 qt
Recipe details & fermentation
- Name
- Runaway Coconut Pastry Stout 1.0
- Type
- All Grain
- Brewer
- Sam Persichilli
- Batch size (L)
- 22.7126016
- Boil size (L)
- 29.1872703
- Boil time (min)
- 240.0000000
- Efficiency (%)
- 58.0000000
- Taste rating
- 30.0000000
- Original gravity
- 1.1450000
- Final gravity
- 1.0550000
- Carbonation
- 2.3000000
- Fermentation stages
- 2
- Primary duration (days)
- 4.0000000
- Primary temperature (°C)
- 19.4444444
- Secondary duration (days)
- 10.0000000
- Secondary temperature (°C)
- 19.4444444
- Tertiary duration (days)
- 7.0000000
- Conditioning duration (days)
- 30.0000000
- Conditioning temperature (°C)
- 18.3333333
- Carbonation used
- Bottle with 4.32 oz Corn Sugar
- Forced carbonation
- TRUE
- Priming sugar name
- Corn Sugar
- Priming sugar equiv
- 1.0000000
- Keg priming factor
- 0.5000000
- Carbonation temp
- 21.1111111
- Display carb temp
- 70.0 F
- Date
- 06 Dec 2019
- Est og
- 1.145 SG
- Est fg
- 1.035 SG
- Est color
- 82.5 SRM
- IBU
- 40.0 IBUs
- Ibu method
- Tinseth
- Est abv
- 14.9 %
- ABV (%)
- 12.2 %
- Actual efficiency
- 52.8 %
- Calories
- 549.0 kcal/12oz
- Display batch size
- 6.00 gal
- Display boil size
- 7.71 gal
- Display og
- 1.145 SG
- Display fg
- 1.055 SG
- Display primary temp
- 67.0 F
- Display secondary temp
- 67.0 F
- Display tertiary temp
- 65.0 F
- Display age temp
- 65.0 F
Style details
- Name
- Imperial Stout
- Category
- American Porter and Stout
- Category number
- 20
- Style letter
- C
- Style guide
- BJCP 2015
- Type
- Ale
- Og min
- 1.0750000
- Og max
- 1.1150000
- Fg min
- 1.0180000
- Fg max
- 1.0300000
- Ibu min
- 50.0000000
- Ibu max
- 90.0000000
- Color min
- 30.0000000
- Color max
- 40.0000000
- Carb min
- 2.2000000
- Carb max
- 2.8000000
- Abv max
- 12.0000000
- Abv min
- 8.0000000
- Notes
- An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess. History: A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the United States as a reinterpretation or re-imagination by extending the style with American characteristics. Style Comparison: Like a black barleywine with every dimension of flavor coming into play. More complex, with a broader range of possible flavors than lower-gravity stouts.
- Profile
- Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot, or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn’t be sour. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics. Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing. Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic; in well-conditioned versions, the alcohol can be deceptive. Should not be syrupy or under-attenuated. Carbonation may be low to moderate, depending on age and conditioning. Comments: Traditionally an English style, but it is currently much more popular and widely available in America where it is a craft beer favorite, not a curiosity. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between the two variants are allowable as well, which is why it is counter-productive to designate a sub-type when entering a competition. The wide range of allowable characteristics allow for maximum brewer creativity. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.
- Ingredients
- Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. American or English ale yeast.
- Examples
- American –Bell’s Expedition Stout, Cigar City Marshal Zhukov’s Imperial Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Sierra Nevada Narwhal Imperial Stout; English – Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout
- Display og min
- 1.075 SG
- Display og max
- 1.115 SG
- Display fg min
- 1.018 SG
- Display fg max
- 1.030 SG
- Display color min
- 30.0 SRM
- Display color max
- 40.0 SRM
- Og range
- 1.075-1.115 SG
- Fg range
- 1.018-1.030 SG
- Ibu range
- 50.0-90.0 IBUs
- Carb range
- 2.20-2.80 Vols
- Color range
- 30.0-40.0 SRM
- Abv range
- 8.00-12.00 %
Equipment
- Name
- All Grain - Mini 3 Gal/11.3 l - BIAB Stovetop
- Boil size (L)
- 29.1872703
- Batch size (L)
- 22.7126016
- Tun volume
- 22.7126016
- Tun weight
- 2.2679600
- Tun specific heat
- 0.1200000
- Top up water
- 0.0000000
- Trub chiller loss
- 0.9463584
- Evap rate
- 3.8908403
- Boil time (min)
- 240.0000000
- Calc boil volume
- TRUE
- Lauter deadspace
- 0.0000000
- Top up kettle
- 0.0000000
- Hop utilization
- 100.0000000
- Cooling loss pct
- 4.0000000
- Notes
- Mini Brew-in-a-bag stovetop all grain batch with a a 3 gal/11l target batch volume designed to fit in a 5-6 gal pot. Note that pot size dictates how much grain can be used and you may need more than 5 gal/19 l for higher gravity beers. Please use a BIAB mash profile with this setup to get the proper mash volumes.
- Display boil size
- 7.71 gal
- Display batch size
- 6.00 gal
- Display tun volume
- 6.00 gal
- Display tun weight
- 5 lbs
- Display top up water
- 0.00 gal
- Display trub chiller loss
- 0.25 gal
- Display lauter deadspace
- 0.00 gal
- Display top up kettle
- 0.00 gal
Guillotine
BREW SHEET · BEERXML
Guillotine 3.1
Imperial Stout
Download BeerXML- Batch
- 6.00 gal
- OG
- 1.126
- FG
- 1.042
- ABV
- 11.3%
- IBU
- 84.7
- Boil
- 240 min
Fermentables
| Ingredient | Amount | Details |
|---|---|---|
| Pale Malt (2 Row) US | 21 lbs 14.7 oz | Grain |
| Munich Malt - 10L | 3 lbs 9.5 oz | Grain |
| Chocolate Malt | 2 lbs 2.5 oz | Grain |
| Oats, Flaked | 2 lbs 2.5 oz | Grain |
| Munich Malt - 20L | 1 lbs 12.7 oz | Grain |
| Caramel/Crystal Malt - 80L | 1 lbs 7.0 oz | Grain |
| Roasted Barley | 1 lbs 7.0 oz | Grain |
| Black (Patent) Malt | 11.5 oz | Grain |
| Caramel/Crystal Malt -120L | 11.5 oz | Grain |
Hops
| Ingredient | Amount | Addition |
|---|---|---|
| Columbus/Tomahawk/Zeus (CTZ) | 1.45 oz | Boil · 90.0 min · 15.5% alpha acid |
| Columbus/Tomahawk/Zeus (CTZ) | 0.89 oz | Boil · 30.0 min · 15.5% alpha acid |
| Columbus/Tomahawk/Zeus (CTZ) | 1.64 oz | Aroma · 30.0 min · 15.5% alpha acid |
Yeast
| Ingredient | Amount | Details |
|---|---|---|
| Safale American | 50.28 ml | DCL/Fermentis · US-05 |
Mash schedule
- Mash In · 152.0 F · 75 min · 42.51 L infusion
Fermentation
- Primary: 4 days at 19.4 °C
- Secondary: 10 days at 19.4 °C
- Tertiary: 7 days
Full technical details
Original export fields, ingredient specifications, water, style and equipment.
Fermentables
Pale Malt (2 Row) US
- Name
- Pale Malt (2 Row) US
- Type
- Grain
- Amount (kg / L for liquids)
- 9.9421377
- Yield
- 79.0000000
- Color (SRM)
- 2.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Base malt for all beer styles
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 140.0000000
- Protein
- 12.3000000
- Max in batch
- 100.0000000
- Recommend mash
- TRUE
- Ibu gal per lb
- 0.0000000
- Display amount
- 21 lbs 14.7 oz
- Inventory
- 0.0 oz
- Potential
- 1.0363400
- Display color
- 2.0 SRM
- Extract substitute
- Pale Liquid Extract
Munich Malt - 10L
- Name
- Munich Malt - 10L
- Type
- Grain
- Amount (kg / L for liquids)
- 1.6298586
- Yield
- 77.0000000
- Color (SRM)
- 10.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Malty-sweet flavor characteristic and adds a slight orange color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers
- Coarse fine diff
- 2.8000000
- Moisture
- 5.0000000
- Diastatic power
- 50.0000000
- Protein
- 13.5000000
- Max in batch
- 80.0000000
- Recommend mash
- TRUE
- Ibu gal per lb
- 0.0000000
- Display amount
- 3 lbs 9.5 oz
- Inventory
- 0.0 oz
- Potential
- 1.0354200
- Display color
- 10.0 SRM
- Extract substitute
- Amber Liquid Extract
Chocolate Malt
- Name
- Chocolate Malt
- Type
- Grain
- Amount (kg / L for liquids)
- 0.9779152
- Yield
- 73.0000000
- Color (SRM)
- 450.0000000
- Add after boil
- FALSE
- Origin
- United Kingdom
- Notes
- Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 0.0000000
- Protein
- 10.5000000
- Max in batch
- 10.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 2 lbs 2.5 oz
- Inventory
- 0.0 oz
- Potential
- 1.0335800
- Display color
- 450.0 SRM
Oats, Flaked
- Name
- Oats, Flaked
- Type
- Grain
- Amount (kg / L for liquids)
- 0.9779152
- Yield
- 80.0000000
- Color (SRM)
- 1.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized
- Coarse fine diff
- 1.5000000
- Moisture
- 9.0000000
- Diastatic power
- 0.0000000
- Protein
- 9.0000000
- Max in batch
- 30.0000000
- Recommend mash
- TRUE
- Ibu gal per lb
- 0.0000000
- Display amount
- 2 lbs 2.5 oz
- Inventory
- 0.0 oz
- Potential
- 1.0368000
- Display color
- 1.0 SRM
- Extract substitute
- Carafoam
Munich Malt - 20L
- Name
- Munich Malt - 20L
- Type
- Grain
- Amount (kg / L for liquids)
- 0.8149293
- Yield
- 75.0000000
- Color (SRM)
- 20.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Malty-sweet flavor characteristic and adds a orange to deep orange color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers
- Coarse fine diff
- 2.8000000
- Moisture
- 5.0000000
- Diastatic power
- 25.0000000
- Protein
- 13.5000000
- Max in batch
- 80.0000000
- Recommend mash
- TRUE
- Ibu gal per lb
- 0.0000000
- Display amount
- 1 lbs 12.7 oz
- Inventory
- 0.0 oz
- Potential
- 1.0345000
- Display color
- 20.0 SRM
- Extract substitute
- Amber Liquid Extract
Caramel/Crystal Malt - 80L
- Name
- Caramel/Crystal Malt - 80L
- Type
- Grain
- Amount (kg / L for liquids)
- 0.6519435
- Yield
- 74.0000000
- Color (SRM)
- 80.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Adds body, color and improves head retention. Also called "Crystal" malt.
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 0.0000000
- Protein
- 13.2000000
- Max in batch
- 20.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 1 lbs 7.0 oz
- Inventory
- 0.0 oz
- Potential
- 1.0340400
- Display color
- 80.0 SRM
Roasted Barley
- Name
- Roasted Barley
- Type
- Grain
- Amount (kg / L for liquids)
- 0.6519435
- Yield
- 55.0000000
- Color (SRM)
- 300.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Roasted at high temperature to create a burnt, grainy, coffee like flavor. Imparts a red to deep brown color to beer, and very strong roasted flavor. Use 2-4% in Brown ales to add a nutty flavor, or 3-10% in Porters and Stouts for coffee flavor.
- Coarse fine diff
- 1.5000000
- Moisture
- 5.0000000
- Diastatic power
- 0.0000000
- Protein
- 13.2000000
- Max in batch
- 10.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 1 lbs 7.0 oz
- Inventory
- 0.0 oz
- Potential
- 1.0253000
- Display color
- 300.0 SRM
Black (Patent) Malt
- Name
- Black (Patent) Malt
- Type
- Grain
- Amount (kg / L for liquids)
- 0.3259717
- Yield
- 55.0000000
- Color (SRM)
- 500.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Dark color and dry roasted flavor characteristic of Stouts and Porters Use for: Coloring in small amounts, or flavoring of Stouts and Porters in larger amounts.
- Coarse fine diff
- 1.5000000
- Moisture
- 6.0000000
- Diastatic power
- 0.0000000
- Protein
- 13.2000000
- Max in batch
- 10.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 11.5 oz
- Inventory
- 0.0 oz
- Potential
- 1.0253000
- Display color
- 500.0 SRM
Caramel/Crystal Malt -120L
- Name
- Caramel/Crystal Malt -120L
- Type
- Grain
- Amount (kg / L for liquids)
- 0.3259717
- Yield
- 72.0000000
- Color (SRM)
- 120.0000000
- Add after boil
- FALSE
- Origin
- US
- Notes
- Adds body, color and improves head retention. Also called "Crystal" malt. Very Dark
- Coarse fine diff
- 1.5000000
- Moisture
- 4.0000000
- Diastatic power
- 0.0000000
- Protein
- 10.2000000
- Max in batch
- 20.0000000
- Recommend mash
- FALSE
- Ibu gal per lb
- 0.0000000
- Display amount
- 11.5 oz
- Inventory
- 0.0 oz
- Potential
- 1.0331200
- Display color
- 120.0 SRM
Hops
Columbus/Tomahawk/Zeus (CTZ)
- Name
- Columbus/Tomahawk/Zeus (CTZ)
- Origin
- U.S.
- Alpha acid (%)
- 15.5000000
- Amount (kg / L for liquids)
- 0.0409895
- Use
- Boil
- Time (min)
- 90.0000000
- Notes
- Engineered Centennial Substitute - High alpha bittering hops. Used for: IPA, American Pale Ale, Stout, Lager, Barley Wine Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness Substitutes: Other CTZ, Galena, Chinook, Nugget, Target (U.K.), Northern Brewer (Germany) Storage: Poor/Very Poor (45-65% AA after 6 months at 20 C) 14-16.5% AA / 4-5% Beta
- Type
- Bittering
- Form
- Pellet
- Beta
- 4.5000000
- Hsi
- 52.0000000
- Display amount
- 1.45 oz
- Inventory
- 0.00 oz
- Display time
- 90.0 min
Columbus/Tomahawk/Zeus (CTZ)
- Name
- Columbus/Tomahawk/Zeus (CTZ)
- Origin
- U.S.
- Alpha acid (%)
- 15.5000000
- Amount (kg / L for liquids)
- 0.0253572
- Use
- Boil
- Time (min)
- 30.0000000
- Notes
- Engineered Centennial Substitute - High alpha bittering hops. Used for: IPA, American Pale Ale, Stout, Lager, Barley Wine Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness Substitutes: Other CTZ, Galena, Chinook, Nugget, Target (U.K.), Northern Brewer (Germany) Storage: Poor/Very Poor (45-65% AA after 6 months at 20 C) 14-16.5% AA / 4-5% Beta
- Type
- Bittering
- Form
- Pellet
- Beta
- 4.5000000
- Hsi
- 52.0000000
- Display amount
- 0.89 oz
- Inventory
- 0.00 oz
- Display time
- 30.0 min
Columbus/Tomahawk/Zeus (CTZ)
- Name
- Columbus/Tomahawk/Zeus (CTZ)
- Origin
- U.S.
- Alpha acid (%)
- 15.5000000
- Amount (kg / L for liquids)
- 0.0465687
- Use
- Aroma
- Time (min)
- 30.0000000
- Notes
- Engineered Centennial Substitute - High alpha bittering hops. Used for: IPA, American Pale Ale, Stout, Lager, Barley Wine Aroma: Pungent, spicy. Strongly aromatic, but clean tasting bitterness Substitutes: Other CTZ, Galena, Chinook, Nugget, Target (U.K.), Northern Brewer (Germany) Storage: Poor/Very Poor (45-65% AA after 6 months at 20 C) 14-16.5% AA / 4-5% Beta
- Type
- Bittering
- Form
- Pellet
- Beta
- 4.5000000
- Hsi
- 52.0000000
- Display amount
- 1.64 oz
- Inventory
- 0.00 oz
- Display time
- 30.0 min
Yeast
Safale American
- Name
- Safale American
- Type
- Ale
- Form
- Dry
- Amount (kg / L for liquids)
- 0.0502753
- Amount is weight
- FALSE
- Laboratory
- DCL/Fermentis
- Product id
- US-05
- Min temperature
- 15.0000000
- Max temperature
- 23.8888889
- Flocculation
- Medium
- Attenuation (%)
- 76.5000000
- Notes
- American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate.
- Best for
- American ale, other clean finish ales
- Max reuse
- 5
- Times cultured
- 0
- Add to secondary
- FALSE
- Display amount
- 50.28 ml
- Disp min temp
- 59.0 F
- Disp max temp
- 75.0 F
- Inventory
- 0.0 pkg
- Culture date
- 06 Mar 2011
Mash
- Name
- Single Infusion, Light Body
- Grain temp
- 22.2222222
- Tun temp
- 22.2222222
- Sparge temp
- 75.5555556
- Ph
- 5.4000000
- Tun weight
- 64.0000000
- Tun specific heat
- 0.3000000
- Equip adjust
- FALSE
- Notes
- Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
- Display grain temp
- 72.0 F
- Display tun temp
- 72.0 F
- Display sparge temp
- 168.0 F
- Display tun weight
- 4 lbs
Mash In
- Name
- Mash In
- Type
- Infusion
- Infusion water (L)
- 42.5059971
- Step time (min)
- 75.0000000
- Step temperature (°C)
- 66.6666667
- Ramp time
- 2.0000000
- End temp
- 66.6666667
- Description
- Add 44.92 qt of water at 163.7 F
- Water grain ratio
- 1.250 qt/lb
- Decoction amt
- 0.00 qt
- Infuse temp
- 163.7 F
- Display step temp
- 152.0 F
- Display infuse amt
- 44.92 qt
Recipe details & fermentation
- Name
- Guillotine 3.1
- Type
- All Grain
- Brewer
- Samuel Persichilli
- Batch size (L)
- 22.7126016
- Boil size (L)
- 34.7928666
- Boil time (min)
- 240.0000000
- Efficiency (%)
- 60.0000000
- Taste rating
- 30.0000000
- Original gravity
- 1.1260000
- Final gravity
- 1.0420000
- Carbonation
- 2.3000000
- Fermentation stages
- 2
- Primary duration (days)
- 4.0000000
- Primary temperature (°C)
- 19.4444444
- Secondary duration (days)
- 10.0000000
- Secondary temperature (°C)
- 19.4444444
- Tertiary duration (days)
- 7.0000000
- Conditioning duration (days)
- 30.0000000
- Conditioning temperature (°C)
- 18.3333333
- Carbonation used
- Bottle with 4.40 oz Corn Sugar
- Forced carbonation
- TRUE
- Priming sugar name
- Corn Sugar
- Priming sugar equiv
- 1.0000000
- Keg priming factor
- 0.5000000
- Carbonation temp
- 21.1111111
- Display carb temp
- 70.0 F
- Date
- 20 Jun 2020
- Est og
- 1.126 SG
- Est fg
- 1.027 SG
- Est color
- 76.0 SRM
- IBU
- 84.7 IBUs
- Ibu method
- Tinseth
- Est abv
- 13.3 %
- ABV (%)
- 11.3 %
- Actual efficiency
- 49.8 %
- Calories
- 463.8 kcal/12oz
- Display batch size
- 6.00 gal
- Display boil size
- 9.19 gal
- Display og
- 1.126 SG
- Display fg
- 1.042 SG
- Display primary temp
- 67.0 F
- Display secondary temp
- 67.0 F
- Display tertiary temp
- 65.0 F
- Display age temp
- 65.0 F
Style details
- Name
- Imperial Stout
- Category
- American Porter and Stout
- Category number
- 20
- Style letter
- C
- Style guide
- BJCP 2015
- Type
- Ale
- Og min
- 1.0750000
- Og max
- 1.1150000
- Fg min
- 1.0180000
- Fg max
- 1.0300000
- Ibu min
- 50.0000000
- Ibu max
- 90.0000000
- Color min
- 30.0000000
- Color max
- 40.0000000
- Carb min
- 2.2000000
- Carb max
- 2.8000000
- Abv max
- 12.0000000
- Abv min
- 8.0000000
- Notes
- An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess. History: A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the United States as a reinterpretation or re-imagination by extending the style with American characteristics. Style Comparison: Like a black barleywine with every dimension of flavor coming into play. More complex, with a broader range of possible flavors than lower-gravity stouts.
- Profile
- Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot, or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn’t be sour. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics. Appearance: Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing. Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic; in well-conditioned versions, the alcohol can be deceptive. Should not be syrupy or under-attenuated. Carbonation may be low to moderate, depending on age and conditioning. Comments: Traditionally an English style, but it is currently much more popular and widely available in America where it is a craft beer favorite, not a curiosity. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between the two variants are allowable as well, which is why it is counter-productive to designate a sub-type when entering a competition. The wide range of allowable characteristics allow for maximum brewer creativity. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.
- Ingredients
- Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. American or English ale yeast.
- Examples
- American –Bell’s Expedition Stout, Cigar City Marshal Zhukov’s Imperial Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Sierra Nevada Narwhal Imperial Stout; English – Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout
- Display og min
- 1.075 SG
- Display og max
- 1.115 SG
- Display fg min
- 1.018 SG
- Display fg max
- 1.030 SG
- Display color min
- 30.0 SRM
- Display color max
- 40.0 SRM
- Og range
- 1.075-1.115 SG
- Fg range
- 1.018-1.030 SG
- Ibu range
- 50.0-90.0 IBUs
- Carb range
- 2.20-2.80 Vols
- Color range
- 30.0-40.0 SRM
- Abv range
- 8.00-12.00 %
Equipment
- Name
- All Grain - Standard 5 Gal/19l Batch - Cooler
- Boil size (L)
- 34.7928666
- Batch size (L)
- 22.7126016
- Tun volume
- 18.9271680
- Tun weight
- 1.8143680
- Tun specific heat
- 0.3000000
- Top up water
- 0.0000000
- Trub chiller loss
- 2.8390752
- Evap rate
- 5.8751530
- Boil time (min)
- 240.0000000
- Calc boil volume
- TRUE
- Lauter deadspace
- 0.9463584
- Top up kettle
- 0.0000000
- Hop utilization
- 100.0000000
- Cooling loss pct
- 4.0000000
- Notes
- Popular all grain setup. 5 Gal/19 l Plastic cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 7 gal of wort without spilling over. Primarily used for single infusion mashes.
- Display boil size
- 9.19 gal
- Display batch size
- 6.00 gal
- Display tun volume
- 5.00 gal
- Display tun weight
- 4 lbs
- Display top up water
- 0.00 gal
- Display trub chiller loss
- 0.75 gal
- Display lauter deadspace
- 0.25 gal
- Display top up kettle
- 0.00 gal
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