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Skrim is for the Nibs 
(1 ratings)
All Grain Recipe
Submitted By: historyseeker12 (Shared)Members can download and share recipes
| Batch Size: 5.00 gal | Style: Imperial Stout (20C) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 49.4 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 22.6 IBUs | Boil 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 |
| 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 |
by historyseeker12Primary 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.