Imperial Stout Recipe - Cancel Tomorrow

Recipe Info

Recipe Image

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by on
All Grain
4 Gallon(s)
5.5 Gallon(s)
60 min
75%
Barrel Aged Bourbon Coffee Imperial Stout

This recipe was cloned from bourbon county stout clone.

Fermentables

57% - 2-Row - US
10
37
1
Mash
17% - Munich Light - DE
3
37
6
Mash
6% - Coffee Malt - UK
1
36
150
Mash
6% - Carafa III - DE
1
32
525
Mash
6% - Roasted Barley - US
1
25
300
Mash
6% - Crystal 60L - UK
1
34
60
Mash
3% - Brown Sugar - US
0.55
46
10
Late

Hops

Warrior
3
Pellet
Boil
60 min(s)
5
37.9
Willamette
2
Pellet
Boil
2 min(s)
5
2.1
Willamette
1
Pellet
FlameOut
0 min(s)
5
0.0

Yeast

Wyeast American Ale II 1272
74%
Wyeast Trappist High Gravity 3787
79%

Other Stuff

American Whiskey Oak Barrel
4
gal
Secondary
Coffee Grounds
2
oz
Secondary

Mash Steps

BIAB Mash
Decoction
150
60 min

Special Instructions

1.
This will need a big starter!
2.
Soak coffee grounds in Makers Mark Bourbon (or similar)

Tasting Notes (1)

BeerpathBrewing

Tasted on 4/26/2018 by BeerpathBrewing

Notes:

Smooth, thick Russian Imperial Stout with a blast of coffee. Low bitterness. Excellent head retention. Crowd favorite.

Recipe Facts

Cancel Tomorrow
Imperial Stout
  • 4.00 Gallons Liters Batch Size
  • 5.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.120 OG
  • 1.028 FG
  • 40.0 IBU (tinseth) Bitterness
  • 0.33 BG:GU
  • 70.4° SRM Color
  • 75% Efficiency
  • 11.9% ABV Alcohol
  • 434 per 12oz Calories
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