Imperial Stout Recipe - Danimal

Recipe Info

Recipe Image

Danimal

by on
All Grain + Extract
6 Gallon(s)
8.4 Gallon(s)
60 min
70%
A hefty stout made in tribute to the modern jalapeno popper, a jalapeno pepper, filled with creme cheese, wrapped with bacon and cooked on a barbecue. The goal here is just the right amount of sweet, spicy and smoky.

Fermentables

74% - 2-Row - US
20
37
1
Mash
11% - Dry Malt Extract - Light - US
3
44
8
Extract
7% - Roasted Barley - US
2
25
300
Mash
4% - Caramel/Crystal 40 - US
1
35
40
Mash
4% - Lactose - Milk Sugar - US
1
41
1
Late

Hops

Columbus
2
Pellet
Boil
45 min(s)
15
61.2
Centennial
2
Pellet
Boil
20 min(s)
10.5
28.3

Yeast

White Labs California Ale WLP001
78%
White Labs California Ale V WLP051
75%

Other Stuff

Bacon Bits (natural)
12
oz
Primary
Jalapeno (seeds removed and chopped)
1.5
each
Primary
Oak Chips - American - Medium Toast
1
oz
Secondary
Oak Chips - French - Medium Toast
1
oz
Secondary

Mash Steps

Saccharification Rest
Infusion
150
60 min

Special Instructions

1.
For the Jalapeno, remove the seeds and chop coarsely
2.
Ensure the Bacon Bits are made from real bacon, not soy

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Danimal
Imperial Stout
  • 6.00 Gallons Liters Batch Size
  • 8.40 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.125 OG
  • 1.029 FG
  • 89.5 IBU (brewgr) Bitterness
  • 0.72 BG:GU
  • 39.2° SRM Color
  • 70% Efficiency
  • 12.3% ABV Alcohol
  • 454 per 12oz Calories
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