Imperial Stout

All Grain Recipe

Submitted By: tprokop (Shared)
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Brewer: Todd R. Prokop
Batch Size: 22.00 galStyle: Imperial Stout (13F)
Boil Size: 25.61 galStyle Guide: BJCP 2008
Color: 41.5 SRMEquipment: 40 Gal Pot and 120 Qt Cooler - All Grain
Bitterness: 92.8 IBUsBoil Time: 60 min
Est OG: 1.093 (22.3° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)Fermentation: My Aging Profile
ABV: 11.0%Taste Rating: 35.0

Ingredients
Amount Name Type #
72 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
4 lbs Special B Malt (180.0 SRM) Grain 2
2 lbs Black (Patent) Malt (500.0 SRM) Grain 3
2 lbs Carafa I (Weyermann) (320.0 SRM) Grain 4
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5
2 lbs Pale Chocolate (175.0 SRM) Grain 6
6 lbs Turbinado (10.0 SRM) Sugar 7
1 lbs 9.00 oz Hopshot (in mL, not oz) [3.0%] - Boil 60 min Hops 8
3.00 oz Cascade [5.5%] - Boil 20 min Hops 9
3.00 oz Centennial [10.0%] - Boil 20 min Hops 10
3.00 oz Columbus (Tomahawk) [14.0%] - Boil 20 min Hops 11
3.00 oz Summit [17.0%] - Boil 20 min Hops 12
3.00 oz Cascade [5.5%] - Boil 0 min Hops 13
3.00 oz Centennial [10.0%] - Boil 0 min Hops 14
3.00 oz Columbus (Tomahawk) [14.0%] - Boil 0 min Hops 15
3.00 oz Summit [17.0%] - Boil 0 min Hops 16
8 pkgs Safale American Ale (DCL Yeast #US-05) Yeast 17

Notes

Salt additions for 10 gal: Chalk - 12g; Gypsum - 0g; CaCl2 - 6g; Epsom - 6g; Baking Soda - 8g; NaCl - 0g; Resulting Water Profile: Calcium - 174ppm; Magnesium - 16ppm; Alkalinity as CaCO3 - 322ppm; Sodium - 87ppm; Chloride - 95ppm; Sulfate - 68ppm; Effective Hardness - 134; Residual Alkalinity as CaCO3 188ppm; Est. SRM (High/Low)- 21/25; Chloride to Sulfate Ratio - 1.41 or Malty