BeerSmith™ Recipes and Web Editor
Tokyo Oak Aged Stout 
Extract Recipe
Submitted By: wgknowles (Shared)Members can download and share recipes
| Brewer: Greg Knowles | |
| Batch Size: 20.00 gal | Style: Imperial Stout (13F) |
| Boil Size: 23.98 gal | Style Guide: BJCP 2008 |
| Color: 734.4 SRM | Equipment: Pot (13 Gal/50 L) - BIAB |
| Bitterness: 156.7 IBUs | Boil Time: 90 min |
| Est OG: 1.140 (32.2° P) | |
| Est FG: 1.034 SG (8.6° P) | Fermentation: Ale, Two Stage |
| ABV: 14.3% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 307 lbs 4.84 oz | Roasted Barley (300.0 SRM) | Grain | 1 |
| 153 lbs 10.42 oz | Chocolate Malt (450.0 SRM) | Grain | 2 |
| 76 lbs 13.21 oz | Caramel/Crystal Malt - 80L (80.0 SRM) | Grain | 3 |
| 76 lbs 13.21 oz | Caramel/Crystal Malt -120L (120.0 SRM) | Grain | 4 |
| 15 lbs 1.45 oz | Pale Malt, Maris Otter (3.0 SRM) | Grain | 5 |
| 1 lbs 10.72 oz | Galena [12.5%] - Boil 60 min | Hops | 6 |
| 4.00 oz | Oak Chips (Secondary 7 days) | Misc | 7 |
| 10.00 g | Jasmine (Secondary 0 min) | Misc | 8 |
| 3.50 oz | Cranberry Extract (Bottling 5 min) | Misc | 9 |