Monkey Shoulder Imperial Stout

All Grain Recipe

Submitted By: Dean0621 (Shared)
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Brewer: Russell Hill
Batch Size: 6.00 gal	Style: Imperial Stout (13F)
Boil Size: 7.15 gal	Style Guide: BJCP 2008
Color: 53.2 SRM	Equipment: Russ' Brew Pot (5gal) and Igloo/Gott Cooler (13 Gal)
Bitterness: 51.7 IBUs	Boil Time: 60 min
Est OG: 1.112 (26.5° P)	Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.039 SG (9.8° P)	Fermentation: Ale, Three Stage
ABV: 10.0%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
17 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
5 lbs	Munich Malt - 10L (10.0 SRM)	Grain	2
1 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	3
1 lbs	Chocolate Malt (350.0 SRM)	Grain	4
1 lbs	Roasted Barley (300.0 SRM)	Grain	5
11.20 oz	Black Barley (Stout) (500.0 SRM)	Grain	6
1.00 oz	Chinook [13.5%] - Boil 60 min	Hops	7
0.50 oz	Cascade [5.5%] - Boil 60 min	Hops	8
1.00 oz	Chinook [11.0%] - Boil 45 min	Hops	9
1.0 pkgs	Super High Gravity Ale (White Labs #WLP099)	Yeast	10
4.00 oz	Monkey Shoulder Blended Scotch (Secondary 0 weeks)	Misc	11
3.00 oz	Oak Chips (Secondary 14 days)	Misc	12

Taste Notes

If using sous vide, original temp should be 15 degrees higher than target mash temp. Continue to check temp, stir on ocassion. Oxygenate once at ptich and then again in 24 hours. This was the largest batch, biggest batch and most grain I have ever used in a beer. This was the first time I used a sous vide to hold the temperature and last time I used my old system. My efficency was at 50%, I ended up with a 1.075 OG and 1.013 FG. Still well within the style, but I feel like I failed my attempt at something like a Bourbon County Stout. The taste is great, but the mouthfeel,viscosisity is not the same at all. Good thing is I can attempt this exact same recipe , cut the grain in half and still have a great Imperial Stout using my all in one RoboBrew.

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