Belgian Imperial Stout Final Version

All Grain Recipe

Submitted By: UCFPaul (Shared)
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Batch Size: 5.00 galStyle: Imperial Stout (20C)
Boil Size: 6.52 galStyle Guide: BJCP 2015
Color: 43.4 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 58.2 IBUsBoil Time: 60 min
Est OG: 1.100 (23.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.022 SG (5.5° P)Fermentation: Ale, Two Stage
ABV: 10.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
4.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
12.00 oz Roasted Barley (300.0 SRM) Grain 3
7.99 oz Oats, Flaked (1.0 SRM) Grain 4
2.00 oz Castle debittered black (550.0 SRM) Grain 5
11.98 oz Rice Hulls (0.0 SRM) Adjunct 6
12.00 oz Special B Malt (180.0 SRM) Grain 7
12.00 oz Chocolate (Briess) (350.0 SRM) Grain 8
1 lbs Candi Syrup, D-45 (45.0 SRM) Extract 9
1.00 oz Chinook [13.0%] - Boil 60 min Hops 10
1.00 oz Nugget [13.0%] - Boil 30 min Hops 11
1.00 oz Goldings, East Kent [5.0%] - Boil 5 min Hops 12
1.00 oz Fuggle, U.S. [4.8%] - Boil 5 min Hops 13
2.0 pkgs Belgian Ale Yeast (Wyeast Labs #1214) Yeast 14
1.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 15
4.00 g Cocoa Nibs (Secondary 5 days) Misc 16

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