Imperial Stout Recipe - Viejo Fenec - Imperial Desert Stout-HECHA

Recipe Info

Recipe Image

Viejo Fenec - Imperial Desert Stout-HECHA

by on
All Grain
17 Liter(s)
23 Liter(s)
60 min
77%
Macerado a alta temperatura y hervido largo.

This recipe was cloned from Viejo Zorro - Imperial Brown Winter Stout - HECHA.

Fermentables

58% - Maris Otter Pale - UK
4.6
38
3
Mash
16% - Pale Ale - DE
1.3
39
2
Mash
4% - Biscuit Malt - BE
0.3
36
20
Mash
4% - Flaked Oats - US
0.3
37
1
Mash
3% - Carapils - DE
0.25
33
2
Mash
3% - Dark Wheat - DE
0.25
39
9
Mash
3% - Cara Gold Malt
0.25
35
45
Mash
3% - Caramalt
0.25
36
22
Mash
2% - Special B - BE
0.13
30
180
Mash
4% - Brown Malt - UK
0.3
29
190
Mash

Hops

Hallertauer Mittelfrüh
70
Pellet
Boil
60 min(s)
4.3
45.7
East Kent Goldings
37
Pellet
Boil
30 min(s)
5.5
17.2

Yeast

Fermentis Safale S-04
73%

Other Stuff

Cardamomo
12
each
Boil
Sal persa
12
each
Boil
Dátiles
250
each
Secondary

Mash Steps

Macerado entero
Infusion
69
50 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Viejo Fenec - Imperial Desert Stout-HECHA
Imperial Stout
  • 17.00 Gallons Liters Batch Size
  • 23.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.112 OG
  • 1.030 FG
  • 62.8 IBU (rager) Bitterness
  • 0.56 BG:GU
  • 25.2° SRM Color
  • 77% Efficiency
  • 10.5% ABV Alcohol
  • 401 per 12oz Calories
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