Cut & Run Imperial Bourbon Stout (1 ratings)

All Grain Recipe

Submitted By: erjmesa (Shared)
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Brewer: Eric Mesa
Batch Size: 5.50 galStyle: Imperial Stout (20C)
Boil Size: 6.49 galStyle Guide: BJCP 2015
Color: 34.5 SRMEquipment: 10 Gal All Grain Equipment
Bitterness: 35.8 IBUsBoil Time: 60 min
Est OG: 1.103 (24.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.022 SG (5.7° P)Fermentation: Ale, Two Stage
ABV: 10.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.10 g Chalk (Mash 60 min) Misc 1
16 lbs 8.00 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 2
2 lbs Munich I (Weyermann) (7.1 SRM) Grain 3
1 lbs Barley, Flaked (Briess) (1.7 SRM) Grain 4
8.00 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 5
8.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 6
8.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 7
8.00 oz Chocolate (Briess) (350.0 SRM) Grain 8
1.00 oz Nugget [13.0%] - Boil 60 min Hops 9
1.10 Whirlfloc Tablet (Boil 15 min) Misc 10
1.00 oz Glacier [5.6%] - Boil 15 min Hops 11
2 pkgs West Coast Ale I (Omega #OYL-004) Yeast 12
3.00 oz Oak Cubes (Secondary 4 weeks) Misc 13
2.20 oz Vanilla Bean (Secondary 2 weeks) Misc 14
57.20 Bottle Caps (Bottling 1 min) Misc 15

Ratings

Imperial Bourbon Stout

by erjmesa

I took WI State Fair 3rd place in BJCP Category 33A this year with this recipe. It was noted that the hops needed to be upped. Also could be a bit more roasty, but great overall. May need to modify the dark grains a little.