All Grain Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: Pale 2-Row - US, Flaked Oats - US, Roasted Barley - US, Chocolate - BE, De-Bittered Black - BE, Crystal 120L - CA, Nugget Hops, Willamette Hops, White Labs California Ale WLP001 Homebrew Yeast, Belgian Bittersweet Chocolate (15 min), Unsweetented Cocoa nibs (15 min), Ground Sumatran Coffee (flameout), Cold-brewed Kona Coffee (in secondary), Toasted French Oak Chips in 1 cup Kentucky Bourbon, Kentucky bourbon.
Fermentables
77% - Pale 2-Row - US
6.9201
37
1
Mash
9% - Flaked Oats - US
0.7928
37
1
Mash
5% - Roasted Barley - US
0.4782
25
300
Mash
5% - Chocolate - BE
0.4782
30
340
Mash
2% - De-Bittered Black - BE
0.1637
34
500
Steep
2% - Crystal 120L - CA
0.1637
33
120
Mash
Hops
Nugget
31.4548
Pellet
Boil
60 min(s)
13.3
35.5
Willamette
39.3186
Pellet
Boil
25 min(s)
5
11.6
Willamette
55.0458
Pellet
Boil
10 min(s)
5
8.5
Yeast
White Labs California Ale WLP001
70%
Other Stuff
Belgian Bittersweet Chocolate (15 min)
0.0785
kg
Boil
Unsweetented Cocoa nibs (15 min)
0.0472
kg
Boil
Ground Sumatran Coffee (flameout)
0.063
kg
Boil
Cold-brewed Kona Coffee (in secondary)
0.063
kg
Secondary
Toasted French Oak Chips in 1 cup Kentucky Bourbon
0.0078
kg
Secondary
Kentucky bourbon
262.5006
ml
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Infusion mash @ 155 F for 60 minutes.
2.Ferment for two weeks.
3.Soak French oak chips in 1 cup of Kentucky bourbon for 2 days.
4.Soak ground Kona in 1 cup boiled cooled water and leave overnight
5.Strain out grounds and add cold brewed coffee and bourbon, with wood chips to sanitized secondary.
6.Rack fermented stout onto this mixture and condition in secondary at 55-60 for 2 to 6 months.
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