Imperial Stout Recipe - Rackarns Imperial Porter

Recipe Info

Recipe Image

Rackarns Imperial Porter

by on
All Grain
21 Liter(s)
29 Liter(s)
75 min
80%
An attempt to make a creamy porter with a little sting from the habanero Hop substitute: Use Willamette instead of Columbus. BREWING Equipment: Bulldog Master Brewer & Sparger SET 0: 69 C, Heat 22 L of water to 69 C before programming as instructed below SET 1: 66 C, 10 minutes (mash in #1 light malts and rice shells), 2200W SET 2: 66 C, 25 minutes (mash), 1800W SET 3: 68 C, 5 minutes (mash in #2 on top with rosted malts), 2200W SET 4: 68 C, 30 minutes (mash), 1800W SET 5: 76 C, 10 min (mash out), 2200W SET 6: 94 C, 20 min (sparging), 2200W, 14 liters 78 C slowly 15-20 min up to 29 l of wort. Here you can let the brewer be shut off and ”start again” when the sparging is finished. SET (1) 5: 105 C, 75 min (Rolling boil) : #1 Hops (75 min) Remember yeast nutricient at 15 min! Flame out #2 Hops added in whirlpool. Chill down to 20 C.

This recipe was cloned from Wittja Winter Porter.

Fermentables

51% - Pale Ale - DE
4.3
39
2
Mash
24% - Torrified Wheat - US
2
36
2
Mash
18% - Flaked Oats - US
1.5
37
1
Mash
4% - Chocolate - UK
0.3
34
380
Mash
2% - Rice shells
0.2
0
0
Mash
2% - Roasted Barley - UK
0.2
29
440
Mash

Hops

Columbus
50
Pellet
Boil
75 min(s)
15
61.0

Yeast

Fermentis Safale US-05
78%

Other Stuff

Yeast Nutrient
10
g
Boil
Werthers Original (crushed)
10
each
Boil
Habanero
20
g
FlameOut

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

Rackarns Imperial Porter
Imperial Stout
  • 21.00 Gallons Liters Batch Size
  • 29.00 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.099 OG
  • 1.022 FG
  • 61.0 IBU (tinseth) Bitterness
  • 0.62 BG:GU
  • 32.2° SRM Color
  • 80% Efficiency
  • 10.0% ABV Alcohol
  • 348 per 12oz Calories
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