Imperial Stout Recipe - Cherry Smooth Night III

Recipe Info

Recipe Image

Cherry Smooth Night III

by on
All Grain + Extract
23 Liter(s)
17 Liter(s)
60 min
60%
All Grain Plus Extract Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Munich - UK, Black Malt - UK, Crystal 30L - UK, Chocolate Rye Malt - DE, Dry Malt Extract - Light - US, Magnum Hops, Cascade Hops, Willamette Hops, Wyeast American Ale 1056 Homebrew Yeast, Wyeast Belgian Abbey II 1762 Homebrew Yeast, Roasted Chicory.

This recipe was cloned from Smooth Night II.

Fermentables

55% - Maris Otter Pale - UK
5
38
3
Mash
17% - Munich - UK
1.5
37
9
Mash
6% - Black Malt - UK
0.5
28
500
Mash
4% - Crystal 30L - UK
0.36
34
30
Mash
2% - Chocolate Rye Malt - DE
0.2
34
250
Mash
17% - Dry Malt Extract - Light - US
1.5
44
8
Extract

Hops

Magnum
30
Pellet
FirstWort
60 min(s)
12
29.1
Cascade
25
Leaf
Boil
10 min(s)
5.8
3.9
Willamette
66
Leaf
Boil
0 min(s)
5
0.0
Magnum
30
Pellet
Boil
30 min(s)
12
22.4

Yeast

Wyeast American Ale 1056
75%
Wyeast Belgian Abbey II 1762
75%

Other Stuff

Roasted Chicory
0.1
kg
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Cherry Smooth Night III
Imperial Stout
  • 23.00 Gallons Liters Batch Size
  • 17.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.085 OG
  • 1.021 FG
  • 55.3 IBU (tinseth) Bitterness
  • 0.65 BG:GU
  • 42.3° SRM Color
  • 60% Efficiency
  • 8.2% ABV Alcohol
  • 293 per 12oz Calories
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