103 - Midnight in Tijujuana Imp Stout

All Grain Recipe

Submitted By: KeysBrewer (Shared)
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Brewer: Jeff Wingate
Batch Size: 5.50 galStyle: Imperial Stout (20C)
Boil Size: 8.28 galStyle Guide: BJCP 2015
Color: 49.0 SRMEquipment: My Equipment - Igloo 5.5 Gal
Bitterness: 69.3 IBUsBoil Time: 60 min
Est OG: 1.098 (23.3° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.022 SG (5.5° P)Fermentation: Ale, Two Stage
ABV: 10.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.18 gal Dublin, Ireland Water 1
6.78 g Chalk (Mash 60 min) Misc 2
2.84 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
0.68 g Baking Soda (Mash 60 min) Misc 4
14 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5
1 lbs 8.00 oz Chocolate Malt (450.0 SRM) Grain 6
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7
1 lbs Oats, Flaked (1.0 SRM) Grain 8
6.00 oz Black (Patent) Malt (500.0 SRM) Grain 9
4.00 oz Carafa III (525.0 SRM) Grain 10
1.50 oz Equinox 2015 [14.6%] - Boil 60 min Hops 11
0.50 oz Chinook [12.3%] - Boil 60 min Hops 12
1.00 oz Willamette [5.5%] - Boil 15 min Hops 13
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 14
1 lbs Honey (1.0 SRM) Sugar 15
3.00 oz Cacao Nibs (Secondary 7 days) Misc 16
1.00 tbsp Chipotle Tincture (Secondary 7 days) Misc 17

Taste Notes

Chocolate Chipotle imperial stout This turned out amazing but the chipotle tincture I added wasnt enough. Its a very subtle chocolate imperial but is so good I am not going to screw with it. I will add more chipotle tincture on the next batch but this might takeover a tap handle as my go to dark beer.

Notes

efficiency is still sucky I need to re-examine the process and dial it in better.

This Recipe Has Not Been Rated

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