The Bearded Lady

All Grain Recipe

Submitted By: smoorenc (Shared)
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Brewer: lovebeerlovefood
Batch Size: 5.00 galStyle: Imperial Stout (20C)
Boil Size: 7.74 galStyle Guide: BJCP 2015
Color: 36.9 SRMEquipment: Scott (10 Gal/37.8 L) - All Grain
Bitterness: 25.7 IBUsBoil Time: 90 min
Est OG: 1.080 (19.4° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 8.4%Taste Rating: 30.0

Amount Name Type #
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
8.00 oz Chocolate Malt (450.0 SRM) Grain 3
8.00 oz Roasted Barley (300.0 SRM) Grain 4
8.00 oz Wheat, Flaked (1.6 SRM) Grain 5
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
1.50 oz Fuggles [4.5%] - Boil 60 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.05 oz Fuggles [4.5%] - Boil 15 min Hops 9
1.0 pkgs 1851 Belgian Yeast (Wyeast #1851) Yeast 10
49.00 oz Blackberry Puree - Vintner's Harvest (Secondary 2 weeks) Misc 11


Like I’ve said before, we always ferment in a plastic bucket, typically for a week or two then transfer to a 5 or 6 Gallon Glass Carboy for another week or two. We kept our beer at ~68 degrees Fahrenheit throughout primary and secondary. When transferring from primary to secondary, add your blackberry puree directly into your secondary vessel. The contents of the blackberry puree are sterile, but make sure to dunk the outside of the can and can opener into sanitizer (we use Star San). You may also want to sanitize a funnel to pour the puree easily into a narrow necked carboy – from experience, this stuff stains. After remaining in secondary for 1 – 2 weeks, cold crash to 38 degrees overnight before kegging. Cold crashing helps to improve the clarity of the beer. You can also add a natural clarifier like isinglass.

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