Oaked Imperial Stout 
Extract Recipe
Submitted By: CTNEDGE (Shared)
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| Brewer: Jeff | |
| Batch Size: 5.00 gal | Style: Imperial Stout (13F) |
| Boil Size: 4.92 gal | Style Guide: BJCP 2008 |
| Color: 32.9 SRM | Equipment: Jeff and Lori |
| Bitterness: 58.1 IBUs | Boil Time: 60 min |
| Est OG: 1.083 (20.0° P) | |
| Est FG: 1.021 SG (5.4° P) | Fermentation: Ale, Two Stage |
| ABV: 8.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
1 |
| 1 lbs |
Roasted Barley (300.0 SRM) |
Grain |
2 |
| 6 lbs 2.44 oz |
Muntons Hopped Dark LME Malt (3.0 SRM) |
Extract |
3 |
| 1 lbs 13.83 oz |
Muntons Dark DME (3.0 SRM) |
Extract |
4 |
| 1 lbs 13.83 oz |
Muntons Dark LME Malt (3.0 SRM) |
Extract |
5 |
| 1 lbs 13.83 oz |
Muntons Light Malt DME (3.0 SRM) |
Extract |
6 |
| 1.60 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
7 |
| 8.00 oz |
Muntons Crushed Chocolate (Boil 0 min) |
Misc |
8 |
| 3.00 oz |
Heavy Toast Oak Powder (Boil 0 min) |
Misc |
9 |
Notes
Heated the liquid malt extract in the pot of hot water as usual. Brought 5 gallons water to a boil and steeped the crushed roasted barley 4 ounces, crushed chocolate 8 ounces, crushed dark Crystal 4 ounces, heavy toast oak powder 3 ounces for 30 minutes. Returned the liquid to a boil, after shutting off the heat added the 1 pound of light malt extract and 1 pound of dark malt extract, the LME's Hopped dark and dark both 3.3 lbs and the hops then boiled for 60 minutes. Cooled the wort to 70° and tested for original gravity which was 1.072. Boiled 1 cup of water which was cooled to room temperature, hydrated the yeast for 15 minutes. Added the yeast to the carboy and siphoned the wort on top of it.
Remember to wait on the Oak next time.This Recipe Has Not Been Rated
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