Imperial Stout Recipe - Northern Brunch Stout II

Recipe Info

Recipe Image

Northern Brunch Stout II

by on
Extract
5 Gallon(s)
6 Gallon(s)
60 min
75%
Extract Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: Liquid Malt Extract - Dark - US, Roasted Barley - UK, Dark Crystal 80L - UK, Midnight Wheat - US, Rolled Oats - US, Chocolate - UK, Belgian Dark Candi Sugar - BE, Molasses - US, Nugget Hops, Cascade Hops, Fermentis Safale S-04 Homebrew Yeast, Starbucks Sumatra Coffee (20 min), Irish Moss.

This recipe was cloned from Northern Brunch Stout.

Fermentables

73% - Liquid Malt Extract - Dark - US
12
36
18
Extract
5% - Roasted Barley - UK
0.75
29
550
Steep
6% - Dark Crystal 80L - UK
1
33
80
Steep
3% - Midnight Wheat - US
0.5
32
549
Steep
3% - Rolled Oats - US
0.5
33
2
Steep
3% - Chocolate - UK
0.5
34
425
Steep
6% - Belgian Dark Candi Sugar - BE
1
36
275
Late
2% - Molasses - US
0.25
36
80
Late

Hops

Nugget
2
Pellet
Boil
60 min(s)
13.3
61.2
Cascade
1
Pellet
Boil
15 min(s)
5.8
6.6

Yeast

Fermentis Safale S-04
75%

Other Stuff

Starbucks Sumatra Coffee (20 min)
2
tbsp
Boil
Irish Moss
1
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Steep specialty grains at 152F for 30 in 5.5 gal water
2.
Add malt extract at ending of steeping grains, bring to a boil
3.
Add Nugget hops 60 min before end of boil
4.
Add Williamette hops, Whirlfloc, and yeast nutrient 15 min before end of boil
5.
At end of boil, chill wort between 70F and 75F,
6.
Add rehydrated yeast and Ferment 68F for 14 days
7.
Transfer to secondary, Ferment 68F for 4 to 8 weeks

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Northern Brunch Stout II
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.106 OG
  • 1.026 FG
  • 67.8 IBU (tinseth) Bitterness
  • 0.64 BG:GU
  • 76.0° SRM Color
  • 75% Efficiency
  • 10.2% ABV Alcohol
  • 376 per 12oz Calories
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