Denver County Brand Stout

All Grain Recipe

Submitted By: andyhank6 (Shared)
Members can download and share recipes

Batch Size: 5.00 gal	Style: Imperial Stout (20C)
Boil Size: 6.52 gal	Style Guide: BJCP 2015
Color: 64.7 SRM	Equipment: All Grain - Standard 5 Gal/19l Batch - Cooler
Bitterness: 44.3 IBUs	Boil Time: 60 min
Est OG: 1.153 (34.8° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.060 SG (14.7° P)	Fermentation: Ale, Two Stage
ABV: 13.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
18 lbs 1.44 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
6 lbs 0.48 oz	Munich Malt (9.0 SRM)	Grain	2
1 lbs 8.12 oz	Oats, Flaked (1.0 SRM)	Grain	3
1 lbs 3.30 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	4
1 lbs 3.30 oz	Chocolate Malt (350.0 SRM)	Grain	5
1 lbs 3.30 oz	Roasted Barley (300.0 SRM)	Grain	6
14.47 oz	Black (Patent) Malt (500.0 SRM)	Grain	7
1.71 oz	Millenium [14.2%] - Boil 60 min	Hops	8
0.86 oz	Millenium [14.2%] - Boil 10 min	Hops	9
1.0 pkgs	Flagship (Imperial Yeast #A07)	Yeast	10

Notes

Made a starter with 1.6 L and 11oz of DME, pitched yeast at 4pm on 4/16/20 1.103 OG Soaked 4oz toasted oak chips in four roses starting 4/25 Added oak chips and bourbon they soaked in on 7/19, probably 3.5 oz of chips made it in Transfered smaller batch on 7/20, took reading. Sample tasted really good - smooth, lots of milk chocolate, some roast. I’m tempted not to do any adjuncts Racking Gravity: 1.02, 10.89% ABV 4/19/21 tasting: lots of raisin, some toffee, not much toast, roast or chocolate. Up those malts next time. This could be a decent base, with obvious modifications, for a Belgian Quad.

BeerSmith™ Recipes and Web Editor