Cucuy

All Grain Recipe

Submitted By: Lewybrewing (Shared)
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Brewer: Chris Lewis
Batch Size: 5.50 galStyle: Imperial Stout (13F)
Boil Size: 6.34 galStyle Guide: BJCP 2008
Color: 45.0 SRMEquipment: Lewys Tower
Bitterness: 57.6 IBUsBoil Time: 60 min
Est OG: 1.090 (21.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 9.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Rye Malt (4.7 SRM) Grain 2
1 lbs Chocolate Malt (350.0 SRM) Grain 3
1 lbs Oats, Flaked (1.0 SRM) Grain 4
8.00 oz Roasted Barley (300.0 SRM) Grain 5
6.40 oz Black (Patent) Malt (500.0 SRM) Grain 6
6.40 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7
1.25 oz Chinook [13.0%] - Boil 60 min Hops 8
0.50 oz Northern Brewer [8.5%] - Boil 30 min Hops 9
1.00 oz Willamette [5.5%] - Boil 5 min Hops 10
0.50 oz Northern Brewer [8.5%] - Boil 5 min Hops 11
1 pkgs California Ale (White Labs #WLP001) Yeast 12
1.20 Honey Comb, Red Oak Whiskey Soaked (Primary 14 days) Misc 13
4.80 oz Coca Nibs (Secondary 20 days) Misc 14

Notes

The red oak will be added during primary fermentation after a quick soak. The wood will not be transferred into 2ndary. The Coca Nibs will be added during secondary.