Imperial Stout Recipe - Spice Cake Breakfast Stout

Recipe Info

Recipe Image

Spice Cake Breakfast Stout

by on
Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Extract Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: Chocolate Malt - US, Caramel Pils - BE, Roasted Barley - US, De-Bittered Black - BE, Liquid Malt Extract - Dark - US, Molasses - US, Liquid Malt Extract - Light - US, Willamette Hops, Wyeast American Ale II 1272 Homebrew Yeast, Wyeast London Ale 1028 Homebrew Yeast, Vanilla tincture, Ginger, Brewed Strong Coffee, Clove, Cinnamon, Nutmeg.

Fermentables

6% - Chocolate Malt - US
1
34
350
Steep
3% - Caramel Pils - BE
0.5
35
2
Steep
6% - Roasted Barley - US
1
25
300
Steep
3% - De-Bittered Black - BE
0.5
34
500
Steep
38% - Liquid Malt Extract - Dark - US
6.6
36
18
Extract
6% - Molasses - US
1
36
80
Late
38% - Liquid Malt Extract - Light - US
6.6
35
4
Extract

Hops

Willamette
3
Pellet
Boil
60 min(s)
5
41.7
Willamette
3
Pellet
Boil
15 min(s)
5
20.7

Yeast

Wyeast American Ale II 1272
74%
Wyeast London Ale 1028
75%

Other Stuff

Vanilla tincture
4
oz
Secondary
Ginger
4
tbsp
Boil
Brewed Strong Coffee
12
oz
Boil
Clove
2
tbsp
Boil
Cinnamon
6
tbsp
Mash
Nutmeg
2
each
Mash

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

Spice Cake Breakfast Stout
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.110 OG
  • 1.028 FG
  • 62.4 IBU (brewgr) Bitterness
  • 0.57 BG:GU
  • 62.6° SRM Color
  • 75% Efficiency
  • 10.6% ABV Alcohol
  • 394 per 12oz Calories
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