Tiramasu Imperial Stout

All Grain Recipe

Submitted By: wickdawg (Shared)
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Brewer: Jeremy Wickham
Batch Size: 12.00 galStyle: Imperial Stout (13F)
Boil Size: 14.52 galStyle Guide: BJCP 2008
Color: 49.5 SRMEquipment: Wick's Electric System
Bitterness: 69.9 IBUsBoil Time: 60 min
Est OG: 1.103 (24.4° P)Mash Profile: BIAB, Full Body
Est FG: 1.028 SG (7.2° P)Fermentation: Ale, Two Stage
ABV: 9.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
34 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs Oats, Flaked (1.0 SRM) Grain 2
1 lbs 15.20 oz Special B Malt (180.0 SRM) Grain 3
15.60 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
15.60 oz Caramunich Malt (56.0 SRM) Grain 5
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 6
2.81 oz Warrior [15.6%] - Boil 60 min Hops 7
4.19 oz Goldings, East Kent [7.2%] - Boil 10 min Hops 8
16.00 oz Cocoa Powder (Boil 2 min) Misc 9
4.0 pkgs Edinburgh Ale (White Labs #WLP028) Yeast 10
0.22 oz Cinnamon Stick (Primary 1 weeks) Misc 11
3 lbs Roasted Barley (300.0 SRM) Grain 12
15.60 oz Chocolate Malt (350.0 SRM) Grain 13
15.60 oz Pale Chocolate (200.0 SRM) Grain 14
16.00 oz Coffee (Secondary 0 min) Misc 15
2.00 tbsp Vanilla Bean Paste (Bottling 1 min) Misc 16

Taste Notes

Soak oak cubes in dark rum and add to secondary.

Notes

Had to drain off about a gallon of liquor from the mash tun. Everything simply would not fit. Will sparge with that water, might have some starch in it. Way off target gravity, added 19 ounces of DME and boiled for about 45 minutes to get close to estimated starting gravity.

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