Morning Wood - Imperial Stout

Recipe Info
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Morning Wood

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All Grain
5 Gallon(s)
6 Gallon(s)
60 min
75%
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Bourbon barrel stout brewed with cacao nibs and cold brew coffee

Fermentables
% lb fermentable ppg   L   usage  
76% 13 2-Row - US 37
1°		 Mash
9% 1.5 Flaked Oats - US 37
1°		 Mash
4% 0.75 Chocolate Malt - US 34
350°		 Mash
4% 0.75 Roasted Barley - US 25
300°		 Mash
3% 0.5 Crystal 120L - CA 33
120°		 Mash
3% 0.5 De-Bittered Black - BE 34
500°		 Mash
17 lb

Hops
oz variety type usage time AA   IBU  
0.5 Nugget Pellet Boil 60 minutes 13.2 17.2
1 Willamette Pellet Boil 30 minutes 4.9 9.8
1 Willamette Pellet Boil 15 minutes 4.9 6.3
2.5 oz IBUs calculated using the Tinseth formula

Hop Summary
oz variety type AA
0.5 Nugget Pellet 13.2
2 Willamette Pellet 4.9
2.5 oz  

Yeast
name attenuation  
Fermentis Safale US-05 81%
Fermentis Safale US-05 81%
 

Other Stuff
amount unit name usage
12 oz Bourbon Secondary
2.5 oz Medium toast oak cubes Secondary
4 oz Cacao nibs Secondary
3.33 oz Sumatra coffee Bottle
 

Mash Steps
type heat temp °F time
Saccharification Rest Infusion 154 60 minutes
Batch sparge Infusion 170 10 minutes
 

Special Instructions
  1. 4 oz cacao nibs and 2.5 oz. medium toast oak cubes
  2. Soak oak cubes and nibs in bourbon one week
  3. Add to secondary for second week
  4. 3.33 oz cold brew Sumatra coffee for 24 hours
  5. Add coffee at bottling/kegging
  6. Age this beer 4 weeks minimum.........longer is better
  7. Bottle with 3 oz corn sugar
  8. Hopheads=double 60 min. and 15 min. hop
  9. Hopheads=or just urinate directly into wort
  10. Use Makers Mark bourbon. Other brands don't add enough flavor

Recipe Facts

Morning Wood
Imperial Stout
5.00 Gallons Liters
6.00 Gallons Liters  @  60  min
1.092
1.018
49.9° SRM
75%
33.3 IBU (tinseth)
0.36
9.6% ABV
320 per 12oz
Beer Xml How are these calculations made?