Rum Barrel Breakfast Stout

All Grain Recipe

Submitted By: phillyhomebrew (Shared)
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Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 7.40 galStyle Guide: BJCP 2008
Color: 54.0 SRMEquipment: Grainfather
Bitterness: 60.0 IBUsBoil Time: 60 min
Est OG: 1.083 (20.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.021 SG (5.3° P)Fermentation: Ale, Two Stage
ABV: 8.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
1 lbs Chocolate Malt (450.0 SRM) Grain 3
8.00 oz Biscuit Malt (23.0 SRM) Grain 4
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6
8.00 oz Carapils (Briess) (1.5 SRM) Grain 7
8.00 oz Special B Malt (180.0 SRM) Grain 8
4.00 oz Roasted Barley (300.0 SRM) Grain 9
1.00 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 10
1.00 oz Magnum [12.0%] - Boil 60 min Hops 11
1.22 Whirlfloc Tablet (Boil 15 min) Misc 12
1.00 oz Styrian Goldings [4.6%] - Boil 15 min Hops 13
1.00 oz East Kent Goldings (EKG) [5.0%] - Boil 5 min Hops 14
2 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 15
4.00 oz Rum Barrel Chips (Secondary 14 days) Misc 16

Notes

Added 1/2 lb Ravens Brew Three Peckered Billy Goat coffee to boil at 15 minutes along with 1/4 lb Cacoa Nibs, 1 Vanilla Bean (split), and 3/4 loaf of Pumpernickle bread. Aged for 1 month in a virgin tuthillton bourbon barrel. Added 1/2 pound of lactose to barrel.

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