Belgian Imperial Stout (1 ratings)

All Grain Recipe

Submitted By: sweetcell (Shared)
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Brewer: Sweetcell
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 8.04 galStyle Guide: BJCP 2008
Color: 49.8 SRMEquipment: me
Bitterness: 76.7 IBUsBoil Time: 120 min
Est OG: 1.098 (23.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 10.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
4 lbs Munich Malt (9.0 SRM) Grain 2
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 3
1 lbs Caracrystal Wheat Malt (55.0 SRM) Grain 4
12.00 oz Chocolate (Dingemans) (340.0 SRM) Grain 5
12.00 oz Roasted Barley (300.0 SRM) Grain 6
12.00 oz Special B Malt (130.0 SRM) Grain 7
8.00 oz Carapils (Briess) (1.5 SRM) Grain 8
0.96 oz Black (Patent) Malt (500.0 SRM) Grain 9
4.00 oz Date Molasses (80.0 SRM) Sugar 10
2.00 oz Legacy [7.8%] - Boil 60 min Hops 11
1.50 oz Legacy [7.8%] - Boil 30 min Hops 12
1 lbs D-90 Candi Sugar [Boil for 10 min] (90.0 SRM) Sugar 13
1 pkgs Belgian Ale Yeast (Wyeast Labs #1214) Yeast 14

Notes

brewed on sunday 5.05. Also made a third-runnings small beer, 3 gallons, pre-boil 1.023, 1.053 OG, used some starter wort + dme. used 1.0 oz Legacy ofr an IBU around 42 (relatively hoppy). Added a shot of date molasses.

Ratings

by sweetcell

Yeast is actually Wyeast Canadian/Belgian 3864 (AKA Unibroue's yeast). Carapils was not added (forgot!)... so this recipe is out of date. Will have to update. After 2 weeks in primary I added an ounce of French medium roast oak chips. Will bottle in another week and a half, depending on how the oaking goes.