Original Whisky Barrel Stout 
Partial Mash Recipe
Submitted By: strato729 (Shared)
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| Brewer: Tim Donovan | |
| Batch Size: 5.50 gal | Style: Russian Imperial Stout (12.2) |
| Boil Size: 6.99 gal | Style Guide: AABC 2010 |
| Color: 40.1 SRM | Equipment: My Equipment |
| Bitterness: 39.3 IBUs | Boil Time: 90 min |
| Est OG: 1.087 (20.8° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Two Stage |
| ABV: 9.5% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
1 |
| 8.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
2 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
| 8.00 oz |
Victory Malt (25.0 SRM) |
Grain |
4 |
| 6.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
5 |
| 2.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
6 |
| 2 lbs |
Amber Dry Extract (12.5 SRM) |
Dry Extract |
7 |
| 3 lbs 4.80 oz |
Pilsen Light (2.0 SRM) |
Extract |
8 |
| 3 lbs 4.80 oz |
Special Dark Briess CBW LME (90.0 SRM) |
Extract |
9 |
| 2 lbs |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
10 |
| 1.00 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
11 |
| 0.50 oz |
Cluster [7.0%] - Boil 60 min |
Hops |
12 |
| 2.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
13 |
| 5.00 oz |
Oak Chips (Secondary 21 days) |
Misc |
14 |
| 0.50 oz |
Cluster [7.0%] - Dry Hop 21 days |
Hops |
15 |
Taste Notes
A little sweet first go around. Needed more yeast cells to dry it out a bit. Notes
Soak Chips in whiskey for at least one week add to secondary. Maybe add some vanilla beans to secondary alsoThis Recipe Has Not Been Rated
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