Jess - KBS Collab - AG 10G

All Grain Recipe

Submitted By: BaderBeer (Shared)
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Batch Size: 11.00 galStyle: Imperial Stout (20C)
Boil Size: 15.02 galStyle Guide: BJCP 2015
Color: 41.9 SRMEquipment: Jess - Home
Bitterness: 59.1 IBUsBoil Time: 60 min
Est OG: 1.116 (27.3° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.024 SG (6.1° P)Fermentation: Ale, Two Stage
ABV: 12.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
35 lbs Pale Ale Malt, Northwestern (Great Western) (4.1 SRM) Grain 1
3 lbs Oats, Flaked (1.0 SRM) Grain 2
1 lbs 8.00 oz Chocolate (Briess) (350.0 SRM) Grain 3
1 lbs 8.00 oz Roasted Barley (Briess) (300.0 SRM) Grain 4
1 lbs Crystal 120, 2-Row, (Great Western) (120.0 SRM) Grain 5
1 lbs Kiln Coffee Malt (165.0 SRM) Grain 6
8.00 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 7
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 8
2.00 oz Nugget [13.0%] - Boil 60 min Hops 9
3.50 oz Willamette [4.7%] - Boil 25 min Hops 10
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 11
5.00 oz Belgian Bittersweet Chocolate (Boil 15 min) Misc 12
4.00 oz Cocoa Nibs (Boil 15 min) Misc 13
3.50 oz Willamette [4.7%] - Boil 10 min Hops 14
4.00 oz Coffee (Boil 0 min) Misc 15
2 pkgs California Ale (White Labs #WLP001) Yeast 16
4.00 oz Coffee (Secondary 0 min) Misc 17
0.55 oz Oak Chips (Secondary 0 min) Misc 18
2.20 cup Bourbon (Secondary 0 min) Misc 19

Notes

Add Chalk to Mash Scale Below to 5.5 gallons Ferment for two weeks at 65°F (18°C). Soak 0.25 oz (7 g) toasted French oak chips in 1 cup (237 ml) Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup (237 ml) boiled, cooled water and leave overnight, covered, in refrigerator. Strain out grounds and add cold-brewed coffee, bourbon and wood chips to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55–60°F (13–16°C) for 2 to 6 months.