BARREL AGED IMPERIAL STOUT
All Grain Recipe
Submitted By: GrowMasters (Shared)
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Brewer: Bryan & BattleStations Brewing | |
Batch Size: 12.00 gal | Style: Imperial Stout (13F) |
Boil Size: 14.60 gal | Style Guide: BJCP 2008 |
Color: 37.3 SRM | Equipment: Brew Magic System by Sabco |
Bitterness: 85.1 IBUs | Boil 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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