Imperial Stout Recipe - Imperial Candy Stout - Brun utan sol

Recipe Info

Recipe Image

Imperial Candy Stout - Brun utan sol

by on
All Grain
23 Liter(s)
29.4 Liter(s)
60 min
63%
Mash water: 28.2 Sparge water: 13.7 Total: 41.9 (Runoff 29.4) Primning: 6g x 23l = ca 140 gram disolved in ca 3 dl water

This recipe was cloned from X-mas stout.

Fermentables

64% - Pale Ale - US
6
37
2
Mash
21% - Cara Malt - UK
2
35
13
Mash
2% - Roasted Barley - US
0.15
25
350
Mash
5% - Chocolate Malt - US
0.45
34
350
Mash
9% - Honey - US
0.8
35
1
Late

Hops

Summit
60
Pellet
Boil
50 min(s)
14
66.5
Centennial
60
Pellet
Boil
10 min(s)
10.5
19.0

Yeast

Fermentis Safale S-04
72%

Other Stuff

Cacao powder - boiled with some water
0.3
kg
FlameOut
Coco flakes - rosted 10 min at 150 C
0.3
kg
Secondary
Vanilla Beans in some dark rum
3
each
Secondary

Mash Steps

Maltose Rest
Decoction
62
30 min
Dextrinization Rest
Decoction
69
30 min
Mash-Out
Decoction
77
5 min

Special Instructions

1.
Half spices in secondary fermitation after 1 week

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Imperial Candy Stout - Brun utan sol
Imperial Stout
  • 23.00 Gallons Liters Batch Size
  • 29.40 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.081 OG
  • 1.023 FG
  • 85.6 IBU (tinseth) Bitterness
  • 1.05 BG:GU
  • 33.3° SRM Color
  • 63% Efficiency
  • 7.5% ABV Alcohol
  • 282 per 12oz Calories
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