Imperial Death Star Double Chocolate Oatmeal Stout 5.5 gal (1 ratings)

All Grain Recipe

Submitted By: geemurphy (Shared)
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Brewer: Greg Murphy
Batch Size: 5.50 galStyle: Imperial Stout (20C)
Boil Size: 7.05 galStyle Guide: BJCP 2015
Color: 32.7 SRMEquipment: Greg's 5-Gallon setup - All Grain
Bitterness: 57.9 IBUsBoil Time: 60 min
Est OG: 1.106 (25.1° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.035 SG (8.7° P)Fermentation: Ale, Single Stage
ABV: 9.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.99 oz Rice Hulls (0.0 SRM) Adjunct 1
17 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs 11.57 oz Oats, Flaked (1.0 SRM) Grain 3
1 lbs 5.96 oz Chocolate Malt (350.0 SRM) Grain 4
1 lbs 1.57 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5
1.50 oz Fuggle, U.S. [5.0%] - Boil 60 min Hops 6
1.50 oz Goldings, East Kent [4.5%] - Boil 60 min Hops 7
1.00 oz Northern Brewer [9.6%] - Boil 60 min Hops 8
1.00 tsp Irish Moss (Boil 15 min) Misc 9
0.50 oz Fuggle, U.S. [4.8%] - Boil 15 min Hops 10
1.00 oz Goldings, East Kent [4.5%] - Boil 10 min Hops 11
0.50 oz Northern Brewer [9.6%] - Boil 10 min Hops 12
1 pkgs Irish Ale (Wyeast Labs #1084) Yeast 13

Taste Notes

01/02/2017 BREW DAY!!! First runnings...2 gallons due to open spigot on container!!! Lost 1-2quarts... Shit! 7:55 pm - Filled boil kettle with wort 8:10 pm - Boil started 8:55 pm - Added 2nd hop addition + whirlflock tablet 9:00 pm - Added 3rd hop addition 9:10 pm - Boil ended Cooled to 68 degrees Volume: 5.5 gallons OG: 1.092 Calculated ABV: 9.6% 10:00 PM Temp: 68 degrees - strapped a small heating pad to the fermenter and set to LOW The garage temp is about 60 degrees Added yeast starter to conical & prayed it would work Added wort to conical Hung conical in fermentation chamber Closed the door 01/03/2017 8:00 PM Temp: 69 degrees Came home with pack of Safeale-04 in case the yeast starter refused to go to work. Fermentation is strong! Both airlocks were a mess, so I installed 2 blow-off tubes 01/10/17 7th day in primary Removed first yeast & stored @ 40 degrees Secondary fermenation cycle started @ 68 degrees Checked gravity: 1. 014 01/15/17 Holding @ 69-70 degrees Yeast ball has about 1" of sediment now Looking good

Notes

Beer Style: Oatmeal Stout (13C) Recipe Type: all-grain Yield: 5 US gallons Oatmeal Stout Beer Color Description: A heavy, very dark, very smooth, chocolaty stout. High ABV for an oatmeal stout, but it is so smooth and chocolate tasting it doesn't taste like a high alcohol beer. Makes a good breakfast beer. Ingredients: 10.0 lbs. Pale Ale Malt 1.5 lbs Chocolate Malt 2.0 lbs Flaked Oats 1.0 lbs Crystal 40L 2.0 oz. Kent-Goldings pellets 0.5 oz. Northern Brewer pellets 1 tblsp Irish Moss 1.0 lbs Rice hulls 1 packs Wyeast 1084 Irish Ale yeast or White Labs WLP004 Irish Ale Primary Ferment: 7 days Secondary Ferment: 7 days Beer Profile Original Gravity: 1.071 Final Gravity: 1.018 Alcohol by Vol: 6.94% Color SRM: 36.1 Recipe Type: all-grain Yield: 10.00 US Gallons Procedure: Combine grains in mash tun (add rice hulls to prevent stuck runoff). Add 4.5 gallons water to heat mash to 158 F (my system I heat water to 168 to get mash at 158). Mash for 90 minutes. Drain into brewpot. Sparge with 3.25 gallons water at 180 F. Bring to boil and add 1.0 oz Kent Goldings hop pellets and 0.5 oz Northern Brewer hop pellets. At 45 minutes into boil, add Irish Moss. At 50 minutes into boil, add remaining 1.0 oz of Kent-Goldings hop pellets. End boil at 60 minutes. Primary Ferment: 7 days Secondary Ferment: 7 days

Ratings

Watch out! Awesome brew with serious kick.

by geemurphy

Modified a recipe found somewhere. Actual ingredients are at top...do not use recipe from the "Notes" section.

Alcohol is hidden well. Will definitely make this again.