Imp. Stout w Cacao, Vanilla, Whisky

All Grain Recipe

Submitted By: gregbnz (Shared)
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Brewer: Grim Brewing
Batch Size: 6.08 galStyle: Imperial Stout (20C)
Boil Size: 7.40 galStyle Guide: BJCP 2015
Color: 47.3 SRMEquipment: Grainfather
Bitterness: 55.7 IBUsBoil Time: 60 min
Est OG: 1.083 (20.0° P)Mash Profile: Grainfather 67c 90min, Mash Out, Fly Sparge
Est FG: 1.017 SG (4.4° P)Fermentation: 13d Ferm, 4d DRest, 2d CCrash
ABV: 8.7%Taste Rating: 35.0

Ingredients
Amount Name Type #
13 lbs 3.64 oz Gladfield Ale Malt (3.0 SRM) Grain 1
10.58 oz Gladfield Dark Crystal Malt (96.4 SRM) Grain 2
8.82 oz Black (Patent) Malt (500.0 SRM) Grain 3
8.82 oz Gladfield Light Chocolate Malt (456.9 SRM) Grain 4
8.82 oz Gladfield Malted Rye (3.0 SRM) Grain 5
8.82 oz Gladfield Roast Barley (736.0 SRM) Grain 6
8.82 oz Wheat, Flaked (1.6 SRM) Grain 7
0.88 oz Pacific Gem [14.3%] - Boil 60 min Hops 8
0.88 oz Mosaic (HBC 369) [12.4%] - Boil 30 min Hops 9
0.88 oz Cascade [5.5%] - Boil 15 min Hops 10
0.88 oz Cascade [5.5%] - Boil 5 min Hops 11
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12
7.05 oz Whisky (1.0 SRM) Sugar 13
100.00 g Cacao Nibs (Secondary 5 days) Misc 14
2.00 Vanilla Beans (Secondary 5 days) Misc 15

Notes

67c 90 min mash. 17c ferment. Once OG stable, raise to 23c for 4d. Roast 100g raw cacao nibs at 180c for 10mins, and split 2 vanilla beans. Sanitise a glass, add 200ml brandy/whisky, and add the beans/vanilla pods. Leave to extract for 3d, then once you have raised the temp to 21c above, add to fermenter for the final 3d.

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