BARREL AGED IMPERIAL STOUT

All Grain Recipe

Submitted By: GrowMasters (Shared)
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Brewer: Bryan & BattleStations Brewing
Batch Size: 12.00 galStyle: Imperial Stout (13F)
Boil Size: 14.60 galStyle Guide: BJCP 2008
Color: 37.3 SRMEquipment: Brew Magic System by Sabco
Bitterness: 85.1 IBUsBoil Time: 60 min
Est OG: 1.105 (24.8° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Single Stage
ABV: 11.5%Taste Rating: 0.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
30 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 2
3 lbs Carafa I (Weyermann) (320.0 SRM) Grain 3
2 lbs 8.00 oz Barley, Flaked (1.7 SRM) Grain 4
2 lbs Special B (Dingemans) (147.5 SRM) Grain 5
8.00 oz Smoked Malt (Weyermann) (2.0 SRM) Grain 6
2.00 oz Polaris [18.8%] - First Wort Hops 7
3 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 8
1.00 oz Polaris [18.8%] - Boil 30 min Hops 9
1.00 oz Polaris [18.8%] - Boil 20 min Hops 10
2.40 Whirlfloc Tablet (Boil 15 min) Misc 11
1.00 oz Polaris [18.8%] - Boil 15 min Hops 12
1.00 oz Polaris [18.8%] - Boil 5 min Hops 13
2.0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 14
2.0 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 15
2.40 tsp Yeast Nutrient (Primary 3 days) Misc 16

Taste Notes

WYEAST 1028 LONDON ALE vs WYEAST 1728 SCOTTISH ALE Conducting a 10 gallon split-batch yeast experiment to see which yeast makes a better Barrel Aged Imperial Stout!

Notes

SPLIT 10 GALLONS INTO (2) SEPARATE FERMENTERS: Aerate both fermenters for approximately 60 seconds using pure oxygen using with a .5 micron stone. Or shake like hell until you achieve the desired 12 ppm of total disolved oxygen. Fermenter (1) : Pitch 400 billion cells of Wyeast 1728 Fermenter (2) : Pitch 400 billion cells of Wyeast 1028 Ferment at 64F (internal fermentation temperature) for 10 days then rouse yeast and raise temps to 68F. After 21 total days in fermentation, rack both beers into (2) 5 gallon bourbon barrels for approximately 14-21 days...or until you achieve your desired flavor levels of bourbon. Rack from barrel into (2) kegs then carbonate and store for 30 days at 35F. After 30 days, bottle from keg and store for at least (12) months to a few years. Please savor the flavor responsibly :)

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