Russian Imperial Stout Recipe - Cancel Tomorrow

Recipe Info

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All Grain
4 Gallon(s)
5.5 Gallon(s)
60 min
75%
Comments  Brew Sessions (0)
Barrel Aged Bourbon Coffee Imperial Stout

This recipe was cloned from bourbon county stout clone.

Fermentables

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

Hops

oz variety type usage time AA   IBU  
3 Warrior Pellet Boil 60 minutes 5.0 37.9
2 Willamette Pellet Boil 2 minutes 5.0 2.1
1 Willamette Pellet Flame Out 0 minutes 5.0 0.0
6 oz IBUs calculated using the Tinseth formula

Yeast

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

Other Stuff

amount unit name usage
4 gal American Whiskey Oak Barrel Secondary
2 oz Coffee Grounds Secondary
 

Mash Steps

type heat temp °F time
BIAB Mash Decoction 150 60 minutes
 

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

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Russian Imperial Stout
4.00 Gallons Liters
5.50 Gallons Liters  @  60  min
1.120
1.028
70.4° SRM
75%
40.0 IBU (tinseth)
0.33
11.9% ABV
434 per 12oz
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