Stout Experiment 
All Grain Recipe
Submitted By: pcusick39 (Shared)
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| Batch Size: 5.00 gal | Style: Imperial Stout (20C) |
| Boil Size: 7.38 gal | Style Guide: BJCP 2015 |
| Color: 53.8 SRM | Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain |
| Bitterness: 65.2 IBUs | Boil Time: 60 min |
| Est OG: 1.110 (25.9° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.029 SG (7.4° P) | Fermentation: Ale, Two Stage |
| ABV: 10.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 15 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 3 lbs |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
2 |
| 1 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
3 |
| 1 lbs |
Roasted Barley (300.0 SRM) |
Grain |
4 |
| 8.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
5 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
6 |
| 8.00 oz |
Rye, Flaked (2.0 SRM) |
Grain |
7 |
| 8.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
8 |
| 1.50 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
9 |
| 0.50 oz |
Chinook [13.0%] - Boil 30 min |
Hops |
10 |
| 1.00 oz |
Centennial [10.0%] - Boil 15 min |
Hops |
11 |
| 2.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
12 |
Notes
1 cup cold brew coffee in secondary. Soak 2oz cacao nibs, 2 vanilla beans and 1 Oz oak chips in 1 cup bourbon for 3-4 weeks. Add bourbon to secondary. Add oak in muslin bag to secondary and taste after 1 week. Added 4 oz bourbon and 8 oz coffee after tasting. Sprinkled tbsp of Cafe Verona 3 days before bottling. Added 2g of CBC-1 and 3oz of corn sugar.
Not all 30qts fit in mash tun. fit about 28. added gypsum and campden to water. Added 5.5cc lactic acid to mash to get pH5.2This Recipe Has Not Been Rated
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