AWOG 2022 Imperial Stout

All Grain Recipe

Submitted By: jpcrossett (Shared)
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Brewer: John Crossett
Batch Size: 12.00 galStyle: Imperial Stout (20C)
Boil Size: 14.29 galStyle Guide: BJCP 2015
Color: 74.5 SRMEquipment: Spike 15 Gallon Mash Tun
Bitterness: 66.6 IBUsBoil Time: 90 min
Est OG: 1.112 (26.4° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.039 SG (9.6° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
20.54 gal North Tonawanda Water 1
26.00 g Calcium Chloride (Mash 60 min) Misc 2
16.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
6.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
40 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5
2 lbs Chocolate Malt (Thomas Fawcett) (575.0 SRM) Grain 6
1 lbs 12.00 oz Roasted Barley (Bairds) (600.0 SRM) Grain 7
1 lbs CARABOHEMIAN (Weyermann) (75.0 SRM) Grain 8
1 lbs Carafoam (2.0 SRM) Grain 9
1 lbs Chocolate Malt (Briess) (350.0 SRM) Grain 10
1 lbs Pale Chocolate Malt (Thomas Fawcett) (225.0 SRM) Grain 11
1 lbs Roasted Barley (Briess) (300.0 SRM) Grain 12
12.00 oz Black Pearl Malt, Light (340.0 SRM) Grain 13
6.00 oz Magnum [12.0%] - Boil 60 min Hops 14
2 lbs Candi Syrup, D-180 [Primary] (180.0 SRM) Extract 15
2.0 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 16
2.0 pkgs Nottingham Yeast (Lallemand #-) Yeast 17

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