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All Grain Recipe

Submitted By: pjnavarre (Shared)
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Brewer: Paul Navarre
Batch Size: 5.25 galStyle: Imperial Stout (20C)
Boil Size: 6.73 galStyle Guide: BJCP 2015
Color: 39.3 SRMEquipment: MegaPot10gal boil, MegaPot15gal mash
Bitterness: 37.8 IBUsBoil Time: 60 min
Est OG: 1.084 (20.3° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 8.7%Taste Rating: 30.0

Amount Name Type #
10 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1
2 lbs Aromatic Malt (26.0 SRM) Grain 2
2 lbs Victory Malt (25.0 SRM) Grain 3
1 lbs Roasted Barley (300.0 SRM) Grain 4
8.00 oz Chocolate Dark 6-Row (Briess) (420.0 SRM) Grain 5
1.00 oz Chinook [13.0%] - Boil 60 min Hops 6
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 7
3.00 oz Cacao Nibs (Secondary 10 days) Misc 8
2.00 oz Oak Cubes: American medium (Secondary 10 days) Misc 9
1.50 lbs Cranberries (Dried) (Secondary 10 days) Misc 10
1.00 oz Bourbon (Makers Mark) (Secondary 10 days) Misc 11
1.00 oz Cinnamon Stick (Secondary 10 days) Misc 12
0.75 cup Vanilla Extract (Bottling 0 min) Misc 13


Imperial Stout aged in bourbon barrels with craisins, cinnamon sticks, vanilla beans, and cacao nibs. No flavor should overpower the other, rather, they should blend and complement for a silky smooth yet heavy stout. Add Vanilla Extract to taste after carbonating Sanitize the craisins and cinnamon sticks together with two shots of Bourbon, and two shots of Vodka. Sanitize cacao nibs with one shot of vodka Soak Oak cubes in one and a half shots of bourbon

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