Oaked Imperial Stout

Extract Recipe

Submitted By: CTNEDGE (Shared)
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Brewer: Jeff
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 4.92 galStyle Guide: BJCP 2008
Color: 32.9 SRMEquipment: Jeff and Lori
Bitterness: 58.1 IBUsBoil 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

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


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.

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