BlackBeards Imperial Stout - Imperial Stout

Recipe Info
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BlackBeards Imperial Stout

by on
All Grain + Extract
5.75 Gallon(s)
8.25 Gallon(s)
120 min
70%
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I have done the sweet chocolate stouts but this one i want to be a strong powerful stout not for the faint. My wife came up with the name to go with my Blackbeard and love of pirates.

Fermentables
% lb fermentable ppg   L   usage  
19% 5 2-Row - US 37
1°		 Mash
38% 10 Maris Otter Pale - UK 38
3°		 Mash
17% 4.5 Munich - Light 10L - US 35
10°		 Mash
5% 1.3 Roasted Barley - US 25
300°		 Mash
4% 1 Caramel/Crystal 60 - US 36
60°		 Mash
4% 1 Chocolate Malt - US 34
350°		 Mash
2% 0.5 Black Malt - US 28
500°		 Mash
2% 0.5 Smoked Malt - US 37
9°		 Mash
4% 1 Carapils - DE 33
2°		 Mash
1% 0.25 Carafa II - DE 32
412°		 Mash
2% 0.5 Wheat - US 39
1°		 Mash
4% 1 Dry Malt Extract - Light - US 44
8°		 Extract
26.55 lb

Hops
oz variety type usage time AA   IBU  
2 Nugget Pellet Boil 60 minutes 13.3 47.1
1 Columbus Pellet Boil 15 minutes 15.0 13.2
3 oz IBUs calculated using the Tinseth formula

Hop Summary
oz variety type AA
2 Nugget Pellet 13.3
1 Columbus Pellet 15.0
3 oz  

Yeast
name attenuation  
Danstar Nottingham 80%
 

Other Stuff
amount unit name usage
1 each Whirlfloc Boil
 

Mash Steps
type heat temp °F time
Saccharification Rest Decoction 150 90 minutes
 

Special Instructions
  1. Boil 8 gallon of mash for 120 minutes
  2. Add hops and Whirlfloc tab when indicated
  3. Collect 5.5 gallons leaving about 1 quart of trub

Recipe Facts

BlackBeards Imperial Stout
Imperial Stout
5.75 Gallons Liters
8.25 Gallons Liters  @  120  min
1.119
1.024
61.0° SRM
70%
60.3 IBU (tinseth)
0.50
12.3% ABV
429 per 12oz
Beer Xml How are these calculations made?