Slanchwise
All Grain Recipe
Submitted By: Slanch (Shared)
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Brewer: Slanch | |
Batch Size: 12.00 gal | Style: Imperial Stout (13F) |
Boil Size: 14.48 gal | Style Guide: BJCP 2008 |
Color: 48.0 SRM | Equipment: My 26 18g-60min |
Bitterness: 26.2 IBUs | Boil Time: 60 min |
Est OG: 1.085 (20.4° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Single Stage |
ABV: 9.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
30 lbs 4.16 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
2 lbs 1.39 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
2 |
2 lbs 1.39 oz |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
2 lbs 1.39 oz |
Roasted Barley (300.0 SRM) |
Grain |
4 |
1 lbs 9.04 oz |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
1 lbs 0.70 oz |
Carafa III (525.0 SRM) |
Grain |
6 |
1 lbs 0.70 oz |
Victory Malt (25.0 SRM) |
Grain |
7 |
6.26 oz |
Cacao (Boil 60 min) |
Misc |
8 |
3.32 oz |
Mt. Hood [6.0%] - Boil 60 min |
Hops |
9 |
0.31 oz |
Irish Moss (Boil 15 min) |
Misc |
10 |
4.2 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
11 |
6.26 |
Vanilla Bean (Secondary 10 days) |
Misc |
12 |
Notes
Moving Cacoa back to boil and moving vanilla beans to secondary fermentor for more flavor.This Recipe Has Not Been Rated