Imp. Stout w Cacao, Vanilla, Whisky 
All Grain Recipe
Submitted By: gregbnz (Shared)
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| Brewer: Grim Brewing | |
| Batch Size: 6.08 gal | Style: Imperial Stout (20C) |
| Boil Size: 7.40 gal | Style Guide: BJCP 2015 |
| Color: 47.3 SRM | Equipment: Grainfather |
| Bitterness: 55.7 IBUs | Boil 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 items |
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.This Recipe Has Not Been Rated
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