Imperial Stout Recipe - Kyoto

Recipe Info

Recipe Image

Kyoto

by on
All Grain
20 Liter(s)
25 Liter(s)
60 min
73%
Kyoto Intergalactic Stout

Fermentables

80% - Pale 2-Row - UK
9.5
36
2
Mash
12% - Dark Crystal 80L - UK
1.47
33
80
Mash
4% - Chocolate - UK
0.43
34
425
Mash
4% - Roasted Barley - UK
0.43
29
550
Mash

Hops

Chinook
37.5
Pellet
Boil
60 min(s)
13
30.9
Galena
37.5
Pellet
Boil
60 min(s)
13
30.9
Chinook
37.5
Pellet
Boil
30 min(s)
13
23.8
Galena
37.5
Pellet
Boil
30 min(s)
13
23.8
Galena
25
Pellet
FlameOut
0 min(s)
13
0.0
First Gold
25
Pellet
FlameOut
0 min(s)
7.5
0.0
Chinook
25
Pellet
FlameOut
0 min(s)
13
0.0

Yeast

White Labs Super High Gravity WLP099
76%

Other Stuff

cranberries
0.025
kg
FlameOut
jasmine
0.025
kg
FlameOut
muscovado - middle of boil
0.3
kg
Boil
Oak chips - Fermentation Vessel
0.015
kg
Boil

Mash Steps

Saccharification Rest
Decoction
65
60 min

Special Instructions

1.
2 x Half Mashes - No sparge necessary
2.
Ferment Up to a month @ 21 - 23 Degrees Celsius
3.
rack off trub and age over Toasted French Oak

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Kyoto
Imperial Stout
  • 20.00 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.127 OG
  • 1.031 FG
  • 109.3 IBU (tinseth) Bitterness
  • 0.86 BG:GU
  • 63.9° SRM Color
  • 73% Efficiency
  • 12.5% ABV Alcohol
  • 463 per 12oz Calories
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