KBS Journeyman Barrel.

All Grain Recipe

Submitted By: BigBoss (Shared)
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Brewer: Ross
Batch Size: 15.00 galStyle: Imperial Stout (13F)
Boil Size: 17.77 galStyle Guide: BJCP 2008
Color: 53.0 SRMEquipment: All Grain - Large 10 Gal/38 l - Cooler
Bitterness: 58.9 IBUsBoil Time: 90 min
Est OG: 1.094 (22.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.025 SG (6.3° P)Fermentation: Ale, Two Stage
ABV: 9.3%Taste Rating: 0.0

Ingredients
Amount Name Type #
25.00 gal Chicago, IL Water 1
39 lbs 11.45 oz Pale Ale (Crisp) (4.0 SRM) Grain 2
4 lbs 6.91 oz Oats, Flaked (Briess) (1.4 SRM) Grain 3
2 lbs 6.18 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
2 lbs 6.18 oz Chocolate (Dingemans) (340.0 SRM) Grain 5
2 lbs 6.18 oz Roasted Barley (Briess) (300.0 SRM) Grain 6
1 lbs 11.27 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 7
3.16 oz Nugget [13.0%] - Boil 60 min Hops 8
4.03 oz Willamette [5.5%] - Boil 25 min Hops 9
2.73 Whirlfloc Tablet (Boil 15 min) Misc 10
7.50 oz Chocolate (Boil 15 min) Misc 11
4.50 oz Cacao Nibs (Boil 15 min) Misc 12
5.75 oz Willamette [5.5%] - Boil 10 min Hops 13
2.7 pkgs California Ale (White Labs #WLP001) Yeast 14

Taste Notes

7.5 oz Belgian bittersweet chocolate (15 mins) 4.5 oz unsweetened cocoa nibs (15 mins) 6 oz ground Sumatran coffee (flameout) 6 oz cold-brewed Kona coffee (secondary)

Notes

Boil Time 90 mins IBU. 73 SRM 60 Specific gravity 1.092 Assumed Efficiency 75% Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 months.

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