Denver County Brand Stout 
All Grain Recipe
Submitted By: andyhank6 (Shared)
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| 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. This Recipe Has Not Been Rated
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