double black diamond whiskey Stout

All Grain Recipe

Submitted By: channel66 (Shared)
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Brewer: Matt charette
Batch Size: 5.50 galStyle: Wood Aged Beer (22C)
Boil Size: 6.88 galStyle Guide: BJCP 2008
Color: 52.3 SRMEquipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Bitterness: 76.1 IBUsBoil Time: 90 min
Est OG: 1.085 (20.4° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.021 SG (5.4° P)Fermentation: My Aging Profile
ABV: 8.5%Taste Rating: 46.0

Ingredients
Amount Name Type #
1 lbs Roasted Barley (Crisp) (550.0 SRM) Grain 1
1 lbs Wyerman Chocolate Rye Malt (250.0 SRM) Grain 2
12 lbs Pale Malt, Maris Otter (Muntons) (3.0 SRM) Grain 3
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 4
1 lbs Special B Malt (150.0 SRM) Grain 5
1.00 oz Magnum [20.5%] - Boil 60 min Hops 6
1.50 oz Goldings, East Kent [7.2%] - Boil 20 min Hops 7
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 8
0.25 tsp Irish Moss (Boil 10 min) Misc 9
2.00 oz Goldings, East Kent [7.2%] - Boil 5 min Hops 10
12.00 oz Amber Maple Syrup [Boil for 5 min] (35.0 SRM) Sugar 11
8.00 oz Dememera Sugar [Boil for 5 min] (2.0 SRM) Sugar 12
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 13

Notes

scales linear with the exception of nutrient and Irish moss, keep an extra 1 gallon fermenting separate for top up if using full whiskey barrel, add 1 .750 bottle of choice whiskey per 15 gallons. Age to taste.

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