RIS COLAB -Dan scaled down

All Grain Recipe

Submitted By: Nateb024 (Shared)
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Brewer: Nate B.
Batch Size: 3.00 galStyle: Imperial Stout (20C)
Boil Size: 3.62 galStyle Guide: BJCP 2015
Color: 65.4 SRMEquipment: Mash and Boil
Bitterness: 62.6 IBUsBoil Time: 60 min
Est OG: 1.109 (25.7° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.035 SG (8.9° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 45.0

Ingredients
Amount Name Type #
4 lbs 14.49 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs 9.45 oz Munich 10L (Briess) (10.0 SRM) Grain 2
1 lbs 1.45 oz Oats, Flaked (Briess) (1.4 SRM) Grain 3
15.27 oz Roasted Barley (Briess) (300.0 SRM) Grain 4
13.09 oz Crystal 120, 2-Row, (Great Western) (120.0 SRM) Grain 5
8.81 oz Chocolate Malt (Thomas Fawcett) (508.0 SRM) Grain 6
8.73 oz Brown Malt (65.0 SRM) Grain 7
6.55 oz Barley, Flaked (Briess) (1.7 SRM) Grain 8
8.73 oz Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 9
1.16 oz Northern Brewer [8.5%] - Boil 60 min Hops 10
0.90 oz Fuggles [4.5%] - Boil 15 min Hops 11
1.29 oz East Kent Goldings (EKG) [5.0%] - Boil 10 min Hops 12
1.1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13
3.27 Vanilla Beans (Secondary 7 days) Misc 14
1.64 cup Bourbon (Bottling 0 min) Misc 15

Taste Notes

Chocolate bourbon delicioiusness. best beer ive ever made.

Notes

will need to increase the adjuncts for the 5 gallon batch. Spllit the original batch into 3 batchess batches, one for dan, george and me, I fermented under the stairs for 3 weeks in primary then racked to secondary let age for 4 more months then added 3 vanilla beans shopped scraped and soked in 1 cup bourbon (woodford reserve) for 2 days. let that age a week, then added 1 cup woodford reserve andd 1 cup vanilla crown at kegging. - 3 Hour mash and sparge! - Dan's gay! - Total shitshow!

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