All Grain Recipe
Submitted By: domingoaleman (Shared)
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| Brewer: Domingo Alemán | |
| Batch Size: 6.08 gal | Style: Imperial Stout (20C) |
| Boil Size: 10.57 gal | Style Guide: BJCP 2015 |
| Color: 55.8 SRM | Equipment: Mi equipo |
| Bitterness: 69.7 IBUs | Boil Time: 90 min |
| Est OG: 1.095 (22.6° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.023 SG (5.9° P) | Fermentation: Ale, Two Stage |
| ABV: 9.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 16 lbs 1.50 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs 12.22 oz |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
| 14.11 oz |
Chocolate Malt (450.0 SRM) |
Grain |
3 |
| 14.06 oz |
Roasted Barley (583.8 SRM) |
Grain |
4 |
| 9.31 oz |
Caramel/Crystal Malt -120L (60.9 SRM) |
Grain |
5 |
| 9.10 oz |
Carafa Special III (Weyermann) (710.7 SRM) |
Grain |
6 |
| 1.40 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
7 |
| 1.69 oz |
Willamette [5.0%] - Boil 25 min |
Hops |
8 |
| 53.87 g |
Cacao Nibs (Boil 15 min) |
Misc |
9 |
| 2.39 oz |
Willamette [5.0%] - Boil 10 min |
Hops |
10 |
| 72.63 g |
Café Molido (Boil 0 min) |
Misc |
11 |
| 3.6 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
12 |
| 284.47 ml |
ColdBrew Café (Secondary 180 days) |
Misc |
13 |
| 284.47 ml |
Bourbon (Secondary 180 days) |
Misc |
14 |
| 8.47 g |
Oak Chips (Secondary 180 days) |
Misc |
15 |
Notes
Para preparar el ColdBrew de café. Hervir una taza de agua (250ml) , enffriar y añadir 60 gramos de café y dejar dos noches en frio. Colar.
Los 7 Gr de chips de roble tostado fuerte, agregarlos a una taza de Bourbon 237ml (esto se añade todo, junto con el café, en secundario.
---------------------------
FOUNDERS KBS CLONE
5 US Gallons
FERMENTABLES
13.25 lbs pale malt
1.5 lbs flaked oats
.75 lb roasted barley
.75 lb Belgian choc. malt
.50 lb Belgian debittered black malt
.5 lb 120L crystal malt
HOPS
1.0 oz Nugget 13% aa (60 mins)
1.25 oz Willamette 5% aa (25 mins)
1.75 oz Willamette 5% aa (10 mins)
2.5 oz Belgian bittersweet chocolate (15 mins)
1.5 oz unsweetened cocoa nibs (15 mins)
2.0 oz ground Sumatran coffee (flameout)
2.0 oz cold-brewed Kona coffee (secondary)
YEAST
American or California Ale yeast
DIRECTIONS
Boil Time 90 mins
IBU. 73
SRM 60
Specific gravity 1.092
Assumed Efficiency 75%
Infusion Mash at 155F for 60 mins. Add Hops, chocolate, and coffee as specified. Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigerator. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.
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by domingoaleman