Skrim is for the Nibs (1 ratings)

All Grain Recipe

Submitted By: historyseeker12 (Shared)
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Batch Size: 5.00 galStyle: Imperial Stout (20C)
Boil Size: 6.52 galStyle Guide: BJCP 2015
Color: 49.4 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 22.6 IBUsBoil Time: 60 min
Est OG: 1.074 (17.9° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.019 SG (4.7° P)Fermentation: Ale, Three Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Oats, Flaked (1.0 SRM) Grain 2
1 lbs 8.00 oz Chocolate Malt (450.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 80L (90.0 SRM) Grain 4
8.00 oz Roasted Barley (300.0 SRM) Grain 5
5 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 6
0.50 oz Brewer's Gold [8.9%] - Boil 60 min Hops 7
0.50 oz Brewer's Gold [8.9%] - Boil 30 min Hops 8

Ratings

by historyseeker12

Primary ferment to 66-75% attenuation @ 65 w/ WLP London Ale. Rack to secondary @ 72 onto 4 oz chocolate nibs, allow to infuse almost until desired flavor profile is reached. Add 4 oz sanitized, red wine-soaked white oak chips and taste frequently until desired balance is reached between chips and nibs. Crash to 34-36 over a day and add gelatin (1/2 tsp: 1/2 c H2O). Rack to sanitized bottling bucket and bottle or keg.