Socially Distant Imperial Stout 
Partial Mash Recipe
Submitted By: omahawk (Shared)
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| Batch Size: 5.00 gal | Style: Imperial Stout (20C) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 52.7 SRM | Equipment: Pot and Cooler ( 6 Gal/19 L) - All Grain |
| Bitterness: 68.5 IBUs | Boil Time: 60 min |
| Est OG: 1.107 (25.3° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.047 SG (11.8° P) | Fermentation: Ale, Single Stage |
| ABV: 8.1% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Pale Chocolate (200.0 SRM) |
Grain |
1 |
| 19 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 8.00 oz |
Caramel Malt - 10L (Briess) (10.0 SRM) |
Grain |
3 |
| 8.00 oz |
Caramel Malt - 60L (Briess) (60.0 SRM) |
Grain |
4 |
| 1 lbs 4.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
| 4.00 oz |
Special B Malt (180.0 SRM) |
Grain |
6 |
| 12.00 oz |
Black Malt - 2-Row (Briess) (500.0 SRM) |
Grain |
7 |
| 3 lbs |
Extra Light Dry Extract [Boil] (3.0 SRM) |
Dry Extract |
8 |
| 2.00 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
9 |
| 2.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 25 min |
Hops |
10 |
| 1.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
11 |
Taste Notes
Aging well as of July 2021. Do more caramel malt and mash higher next time for more body.Notes
Mashed at 152. 1 tsp CaCl, 1 tsp gypsum. Super bad mash efficiency due to tall skinny bag in mash tun. Rolling fermentation after 16 hours. Huge Blow off at Day 2. Fermentation activity slowing by Day 4. Day 4 = 1.033.Added extract at 15 minutes due to low conversion. Added bourbon soaked oak chips (3oz) and some bourbon (1.5 cups) on June 11. Bottled on June 14. Very tasty and full bodied chocolate at bottling.This Recipe Has Not Been Rated
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