Rye Imperial Stout (1.2)

All Grain Recipe

Submitted By: mhkt (Shared)
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Brewer: Mark Chambers
Batch Size: 16.25 galStyle: Imperial Stout (13F)
Boil Size: 18.46 galStyle Guide: BJCP 2008
Color: 55.5 SRMEquipment: DBH 15.5
Bitterness: 70.1 IBUsBoil Time: 60 min
Est OG: 1.091 (21.9° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.026 SG (6.6° P)Fermentation: Ale, Two Stage
ABV: 8.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
36 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
6 lbs 5.60 oz Rye Malt (4.7 SRM) Grain 2
2 lbs 1.76 oz Munich Malt - 10L (10.0 SRM) Grain 3
2 lbs 1.76 oz Munich Malt - 20L (13.0 SRM) Grain 4
1 lbs 11.68 oz Black (Patent) Malt (550.0 SRM) Grain 5
1 lbs 11.68 oz Carafa III (525.0 SRM) Grain 6
1 lbs 11.68 oz Roasted Barley (595.0 SRM) Grain 7
3 lbs Candi Syrup, Dark (90.0 SRM) Sugar 8
2.77 oz Summit [17.0%] - Boil 60 min Hops 9
2.77 oz Northern Brewer [8.5%] - Boil 30 min Hops 10
3.00 oz Northern Brewer [8.5%] - Boil 15 min Hops 11
2.77 oz Willamette [5.5%] - Boil 15 min Hops 12
1.0 pkgs London Ale (White Labs #WLP013) Yeast 13

Notes

Added 1.6 lb of rock candy sugar, to try to make up for lower than expected post mash gravity. Added 22 min of boil, to try to approach the lower than planned SG from the other side by reducing volume further (the volume that was then gallon equivalent accounted for by the sugart we *couldn’t* add due to the SG.

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