Barrel Aged Imperial Stout

All Grain Recipe

Submitted By: ChiBeerMan (Shared)
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Brewer: Mark Z
Batch Size: 4.50 galStyle: Imperial Stout (13F)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 52.3 SRMEquipment: My 10gal Kettle + Cooler
Bitterness: 74.5 IBUsBoil Time: 120 min
Est OG: 1.114 (26.7° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.019 SG (4.8° P)Fermentation: Ale, Two Stage
ABV: 12.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Roasted Barley (300.0 SRM) Grain 2
2 lbs 10.00 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 3
10.00 oz CaraBohemian (75.0 SRM) Grain 4
10.00 oz Special B Malt (180.0 SRM) Grain 5
8.00 oz Pale Chocolate Malt (225.0 SRM) Grain 6
2.00 oz Legacy [10.2%] - Boil 60 min Hops 7
14.00 oz Piloncillo Sugar (50.0 SRM) Sugar 8
1 lbs Candi Syrup D-180 (180.0 SRM) Grain 9

Notes

1.113 4.5 gal (boiled off more than expected but like the OG). Down to 1.029 (11.1%) after 5 days. If refractometer reading and calculation is correct, it is down to 1.016 (12.9%) after 3 weeks. Transferred to barrel. Will age in 5 gal FEW Spirits bourbon barrel and will bottle will various infusions (bourbon + vanilla, bourbon + cocoa nibs, bourbon + coffee). Bottled on 3/14/15. 6 cocoa, 6 vanilla, 4 anise, 4 smoked cardamom, remaining unaltered. 2.6 oz dextrose + 1 pkg Red Star champagne yeast.

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