The Hugh Jass Imperial Stout

All Grain Recipe

Submitted By: foulked (Shared)
Members can download and share recipes

Batch Size: 10.00 galStyle: Imperial Stout (13F)
Boil Size: 14.44 galStyle Guide: BJCP 2008
Color: 68.3 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 69.5 IBUsBoil Time: 90 min
Est OG: 1.097 (23.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.027 SG (6.9° P)Fermentation: My Aging Profile
ABV: 9.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
19 lbs 9.60 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs 16.00 oz Chocolate Malt (450.0 SRM) Grain 2
3 lbs 16.00 oz Oats, Flaked (1.0 SRM) Grain 3
2 lbs 16.00 oz Roasted Barley (300.0 SRM) Grain 4
7 lbs 16.00 oz Munich Malt - 20L (20.0 SRM) Grain 5
3.00 oz Columbus (Tomahawk) [14.0%] - Boil 90 min Hops 6
114.21 oz Whirlfloc Tablet (Boil 15 min) Misc 7
1.00 oz Columbus (Tomahawk) [14.0%] - Boil 10 min Hops 8
4.22 oz Anise, Star (Boil 10 min) Misc 9
0.0 pkgs American Ale (Wyeast Labs #1056) Yeast 10

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine