Imperial stout Nov 2021 (1 ratings)

All Grain Recipe

Submitted By: eatonbishop (Shared)
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Batch Size: 7.66 galStyle: Imperial Stout (13F)
Boil Size: 9.29 galStyle Guide: BJCP 2008
Color: 38.0 SRMEquipment: Mark’s set up
Bitterness: 60.3 IBUsBoil Time: 60 min
Est OG: 1.099 (23.5° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.025 SG (6.2° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.58 oz Chocolate Malt (350.0 SRM) Grain 1
1 lbs 1.64 oz Roasted Barley (300.0 SRM) Grain 2
28 lbs 10.56 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3
3.53 oz Carafa III (525.0 SRM) Grain 4
1 lbs 1.64 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
1 lbs 8.69 oz Brown Malt (65.0 SRM) Grain 6
14.11 oz Amber Malt (22.0 SRM) Grain 7
2.12 oz Magnum [14.0%] - Boil 60 min Hops 8
2.12 oz First Gold [5.0%] - Boil 20 min Hops 9
1.76 oz First Gold [7.5%] - Steep 15 min Hops 10
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 11

Notes

Beer Bourbon County Stout O.G. 30.0 (Plato) F.G. 10.5(Plato) % Abv 12.0 %Abw 9.0 IBUs 60 Color 100 Carbs. 45 Cal/12oz415 Hops UK Styrian Malts 2-Row, Munich, Chocolate, C-60, Roast Barley, DB Black FYI... 30 Plato = 1.129 SG, 10.5 = 1.042

Ratings

by eatonbishop

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