Rye Imperial Stout (1.2)
All Grain Recipe
Submitted By: mhkt (Shared)
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Brewer: Mark Chambers | |
Batch Size: 16.25 gal | Style: Imperial Stout (13F) |
Boil Size: 18.46 gal | Style Guide: BJCP 2008 |
Color: 55.5 SRM | Equipment: DBH 15.5 |
Bitterness: 70.1 IBUs | Boil Time: 60 min |
Est OG: 1.091 (21.9° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
Est FG: 1.026 SG (6.6° P) | Fermentation: Ale, Two Stage |
ABV: 8.7% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
36 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
6 lbs 5.60 oz |
Rye Malt (4.7 SRM) |
Grain |
2 |
2 lbs 1.76 oz |
Munich Malt - 10L (10.0 SRM) |
Grain |
3 |
2 lbs 1.76 oz |
Munich Malt - 20L (13.0 SRM) |
Grain |
4 |
1 lbs 11.68 oz |
Black (Patent) Malt (550.0 SRM) |
Grain |
5 |
1 lbs 11.68 oz |
Carafa III (525.0 SRM) |
Grain |
6 |
1 lbs 11.68 oz |
Roasted Barley (595.0 SRM) |
Grain |
7 |
3 lbs |
Candi Syrup, Dark (90.0 SRM) |
Sugar |
8 |
2.77 oz |
Summit [17.0%] - Boil 60 min |
Hops |
9 |
2.77 oz |
Northern Brewer [8.5%] - Boil 30 min |
Hops |
10 |
3.00 oz |
Northern Brewer [8.5%] - Boil 15 min |
Hops |
11 |
2.77 oz |
Willamette [5.5%] - Boil 15 min |
Hops |
12 |
1.0 pkgs |
London Ale (White Labs #WLP013) |
Yeast |
13 |
Notes
Added 1.6 lb of rock candy sugar, to try to make up for lower than expected post mash gravity.
Added 22 min of boil, to try to approach the lower than planned SG from the other side by reducing volume further (the volume that was then gallon equivalent accounted for by the sugart we *couldn’t* add due to the SG.This Recipe Has Not Been Rated