Tokyo Oak Aged Stout

Extract Recipe

Submitted By: wgknowles (Shared)
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Brewer: Greg Knowles
Batch Size: 20.00 galStyle: Imperial Stout (13F)
Boil Size: 23.98 galStyle Guide: BJCP 2008
Color: 734.4 SRMEquipment: Pot (13 Gal/50 L) - BIAB
Bitterness: 156.7 IBUsBoil Time: 90 min
Est OG: 1.140 (32.2° P)
Est FG: 1.034 SG (8.6° P)Fermentation: Ale, Two Stage
ABV: 14.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
307 lbs 4.84 oz Roasted Barley (300.0 SRM) Grain 1
153 lbs 10.42 oz Chocolate Malt (450.0 SRM) Grain 2
76 lbs 13.21 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
76 lbs 13.21 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
15 lbs 1.45 oz Pale Malt, Maris Otter (3.0 SRM) Grain 5
1 lbs 10.72 oz Galena [12.5%] - Boil 60 min Hops 6
4.00 oz Oak Chips (Secondary 7 days) Misc 7
10.00 g Jasmine (Secondary 0 min) Misc 8
3.50 oz Cranberry Extract (Bottling 5 min) Misc 9

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