Ender's Shadow Imperial Porter

All Grain Recipe

Submitted By: daybis (Shared)
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Brewer: Ronald Unz
Batch Size: 5.50 galStyle: Imperial Stout (13F)
Boil Size: 7.74 galStyle Guide: BJCP 2008
Color: 41.6 SRMEquipment: Ron's Propane Single Tier
Bitterness: 66.5 IBUsBoil Time: 60 min
Est OG: 1.087 (20.9° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.025 SG (6.3° P)Fermentation: Ale, Two Stage
ABV: 8.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs 8.00 oz Gleneagles Maris Otter (4.0 SRM) Grain 1
2 lbs 8.00 oz Organic Munich Malt - Great Western (10.0 SRM) Grain 2
1 lbs 4.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
1 lbs 4.00 oz Fawcett Pale Chocolate (215.0 SRM) Grain 4
12.00 oz Crisp Brown malt (65.0 SRM) Grain 5
10.00 oz Fawcett Black Malt (454.0 SRM) Grain 6
3.30 oz Franco Belges Kiln Coffee Malt (165.0 SRM) Grain 7
3.00 oz Goldings, East Kent [6.3%] - Boil 60 min Hops 8
1.00 oz Goldings, East Kent [5.7%] - Boil 60 min Hops 9
1.0 pkgs Edinburgh Ale (White Labs #WLP028) Yeast 10

Notes

17.50 gallons for strike+sparge water 10.75 gallons for sparge water 6.75 gallons for strike water Hit 154.5 mash temperature. Temperature at 154.2 45 minutes into mash. Sparge water around 181.4 at sparge. Splitting sparge water in half. First sparge temperature 164. Second sparge at 158. I'm heating the wort as I sparge. 16 oz Naturally Unsweetened Cocoa last 5 minute boil.

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