Imperial Stout Recipe - Alexanders first Imperial

Recipe Info

Recipe Image

Alexanders first Imperial

by on
All Grain
25 Liter(s)
29.5 Liter(s)
90 min
75%
My first receipe

Fermentables

73% - Pale Ale - US
8
37
3
Mash
7% - Caramel/Crystal 80 - US
0.8
35
80
Mash
7% - Aromatic Malt - UK
0.8
35
20
Mash
7% - Cara Malt - UK
0.8
35
17
Mash
2% - Black Malt - US
0.2
28
500
Mash
2% - Roasted Barley - UK
0.2
29
550
Mash
2% - Carafa III - DE
0.2
32
525
Mash

Hops

Chinook
70
Pellet
Boil
60 min(s)
13
59.2
Chinook
30
Pellet
Boil
15 min(s)
13
12.6

Yeast

Danstar Nottingham
80%

Other Stuff

Hot pepper
3
each
Boil
Chrushed coffee beans
0.01
kg
FlameOut
Licorice
0.1
kg
Boil
Protafloc
0.3
each
Boil

Mash Steps

One step
Infusion
67
75 min
Second step
Infusion
75
15 min

Special Instructions

1.
Hot pepper; use three dried Chipotle chilli. boil for 30 minutes
2.
Coffee beans; add at flameout, when cooling mash, take them out after 10 minutes
3.
Licorice; boil for 30 minutes, hopefully disolved
4.
Protafloc; use about 1/3 tablette, boil for 15 minutes

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Alexanders first Imperial
Imperial Stout
  • 25.00 Gallons Liters Batch Size
  • 29.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.100 OG
  • 1.020 FG
  • 71.7 IBU (tinseth) Bitterness
  • 0.72 BG:GU
  • 46.1° SRM Color
  • 75% Efficiency
  • 10.3% ABV Alcohol
  • 349 per 12oz Calories
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