Victory Storm King Stout

All Grain Recipe

Submitted By: neckbeardbrewing (Shared)
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Batch Size: 6.00 galStyle: Imperial Stout (13F)
Boil Size: 8.02 galStyle Guide: BJCP 2008
Color: 42.5 SRMEquipment: Neck Beard Brewing
Bitterness: 85.3 IBUsBoil Time: 60 min
Est OG: 1.087 (20.9° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 9.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs 6.63 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
2 lbs 6.44 oz Vienna Malt (3.5 SRM) Grain 2
1 lbs 0.02 oz Carafa III (525.0 SRM) Grain 3
1 lbs 0.02 oz Roasted Barley (300.0 SRM) Grain 4
3.20 oz Caraaroma (130.0 SRM) Grain 5
0.60 oz Centennial [10.0%] - Boil 60 min Hops 6
0.60 oz Centennial [10.0%] - Boil 30 min Hops 7
1.50 oz Chinook [13.0%] - Boil 20 min Hops 8
0.75 oz Cascade [5.5%] - Boil 20 min Hops 9
2.50 oz Cascade [5.5%] - Boil 15 min Hops 10
0.60 oz Centennial [10.0%] - Boil 15 min Hops 11
0.75 oz Cascade [5.5%] - Boil 5 min Hops 12
0.75 oz Chinook [13.0%] - Boil 5 min Hops 13
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 14

Notes

Haven't brewed this yet. Putting it together from the 6/17/2013 session. 20 minute additions are actually whirlpool (they do hopback) additions. Percentages aren't 100% what they do but it's close. I picked a different yeast that I think would work ok. They never let the beer get about 62. They use a narragansett yeast. Mash is two step, 65C for 45 minutes, 72C for 30 minutes.

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