Rye Imperial Stout (1.1)

All Grain Recipe

Submitted By: mhkt (Shared)
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Brewer: Mark Chambers
Batch Size: 12.00 galStyle: Imperial Stout (13F)
Boil Size: 13.50 galStyle Guide: BJCP 2008
Color: 50.0 SRMEquipment: Ibex
Bitterness: 69.8 IBUsBoil Time: 60 min
Est OG: 1.103 (24.4° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.030 SG (7.6° P)Fermentation: Ale, Two Stage
ABV: 9.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
34 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
6 lbs Rye Malt (4.7 SRM) Grain 2
2 lbs Munich Malt - 10L (10.0 SRM) Grain 3
2 lbs Munich Malt - 20L (20.0 SRM) Grain 4
1 lbs Black (Patent) Malt (550.0 SRM) Grain 5
1 lbs Carafa III (525.0 SRM) Grain 6
1 lbs Roasted Barley (595.0 SRM) Grain 7
2 lbs Candi Syrup, Dark (90.0 SRM) Sugar 8
2.11 oz Summit [17.0%] - Boil 60 min Hops 9
2.11 oz Northern Brewer [8.5%] - Boil 30 min Hops 10
2.11 oz Northern Brewer [8.5%] - Boil 15 min Hops 11
2.11 oz Willamette [5.5%] - Boil 15 min Hops 12
2.0 pkgs London Ale (White Labs #WLP013) Yeast 13

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