All Grain Plus Extract Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Vienna - DE, CaraAroma - DE, Roasted Barley - UK, CaraMunich III - DE, Smoked Malt - DE, Belgian Dark Candi Sugar - BE, Brown Sugar - US, Midnight Wheat - US, CaraRed - DE, Carafa III - DE, Dry Malt Extract - Light - US, Dry Malt Extract - Amber
, Nugget Hops, Fermentis Safale US-05 Homebrew Yeast.
Fermentables
55% - 2-Row - US
10.0001
37
1
Mash
5% - Vienna - DE
1
37
4
Mash
3% - CaraAroma - DE
0.5
35
130
Mash
5% - Roasted Barley - UK
1
29
550
Mash
3% - CaraMunich III - DE
0.5
34
57
Mash
3% - Smoked Malt - DE
0.5
37
3
Mash
5% - Belgian Dark Candi Sugar - BE
1
36
275
Late
2% - Brown Sugar - US
0.308
46
10
Late
3% - Midnight Wheat - US
0.5
32
549
Mash
3% - CaraRed - DE
0.5
35
20
Mash
1% - Carafa III - DE
0.25
32
525
Mash
6% - Dry Malt Extract - Light - US
1.1
44
8
Extract
6% - Dry Malt Extract - Amber
1.1
42
10
Extract
Hops
Nugget
2.25
Pellet
Boil
60 min(s)
10.1
73.8
Yeast
Fermentis Safale US-05
73%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.Jan 03/23: Made oak cube & rum mix. 1.5oz French dark/0.5z French medium. 2.5oz Campanero chocolate infused rum. 5 min 95C water soak for cubes.
2.Jan 05/23: Mashed in Part 1 w/ 23L, 2.5g CaSO4, 3.5g CaCl2 and 3ml lactic
3.Hit 66C on Mash 1. Hour mash. 3.3L/kg was perfect for Imperial. Could use less for Parto mash.
4.Mashed in Part 2 w/ 23L, 2.5g CaSO4, 3.5g CaCl2 and 3ml lactic
5.Hit 68C on Mash 2. Hour mash.
6.Didn't hit the anticipated OG with first runnings and had to add 1lb each light and medium DME to boil.
7.Added a mini 1g shard of liquorice to the boil at 10 min. 1.25oz hops right in, 1oz in a bag.
8.Jan 05/23 1PM: Pitched 4x packets of yeast into 20C wort, into FC set to 20C. Used the Brewer's Friend (at Pro 1.0 rate) calculator for this.
9.Jan 05/23 9PM: Beer is already bubbling. Worried about an overpitch. Laser beer at 20.9C
10.FC down to 16C to help compensate. Added two drops of Fermcap.
11.Jan 06/23 7AM: Laser beer at 17.2C. Krausen not too high but bubbling frequently.
12.Jan 06/23 7PM: Laser beer at 17.2C. Bubbling away steadily.
13.Jan 07/23 945AM: Still keeping the same krausen height and bubbling steadily. Laser beer at 17C. Not much activity going on internally from what I can tell.
14.Jan 09/23 7AM: Fermentation seems to be slowing down a bit based on the bubbling but krausen hasn't dropped too much. Laser at 16.4C. FC up to 17C.
15.Jan 10/23 7AM: Laser beer at 17.8C. Back to bubbling at the same pace, same krausen.
16.Jan 11/23 7AM: Laser beer at 17.4C. Still bubbling along, krausen may be dropping a bit.
17.Jan 12/23 7AM: Laser beer at 17.6C. Still bubbling along.
18.Jan 13/23 7AM: Laser beer at 17.4C, FC up to 19.5C. Still bubbling but krausen has really dropped recently.
19.Jan 13/23 1030PM: Laser beer at 20C. Bubbling has picked back up.
20.Jan 14/23 530PM: Added 1lb of D-240 candi sugar and 1.5oz French dark toasted oak cubes. Drained off alcohol and 0.5oz of medium toast cubes just in case.
21.Jan 14/23 530PM: Laser beer at 20C, FC up to 21.5C.
22.Jan 15/23 930PM: Laser beer at 21.4C, FC up to 22C. Still bubbling, starting to slow.
23.Jan 16/23 430PM: Krausen all but gone, very slow bubbling. FC up to 23C to finish.
24.Jan 29/23 9AM: Took out of FC to begin cooling.
25.Feb 12/23: Bottling Day! Added 4.93oz brown sugar to 18.5L at 26C for 2.55 volumes.
26.Added 1oz oaked chocolate rum and 2oz chocolate non-oaked rum. Added ~3.5g EC-1181 but it didn't mix well, most sat at the bottom.
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Hour mash. 3.3L/kg was perfect for Imperial. Could use less for Parto mash."},{"Id":"179251","Rank":"4","Text":"Mashed in Part 2 w/ 23L, 2.5g CaSO4, 3.5g CaCl2 and 3ml lactic"},{"Id":"179252","Rank":"5","Text":"Hit 68C on Mash 2. Hour mash."},{"Id":"179253","Rank":"6","Text":"Didn\u0027t hit the anticipated OG with first runnings and had to add 1lb each light and medium DME to boil."},{"Id":"179254","Rank":"7","Text":"Added a mini 1g shard of liquorice to the boil at 10 min. 1.25oz hops right in, 1oz in a bag."},{"Id":"179255","Rank":"8","Text":"Jan 05/23 1PM: Pitched 4x packets of yeast into 20C wort, into FC set to 20C. Used the Brewer\u0027s Friend (at Pro 1.0 rate) calculator for this."},{"Id":"179256","Rank":"9","Text":"Jan 05/23 9PM: Beer is already bubbling. Worried about an overpitch. Laser beer at 20.9C"},{"Id":"179257","Rank":"10","Text":"FC down to 16C to help compensate. Added two drops of Fermcap."},{"Id":"179258","Rank":"11","Text":"Jan 06/23 7AM: Laser beer at 17.2C. Krausen not too high but bubbling frequently."},{"Id":"179502","Rank":"12","Text":"Jan 06/23 7PM: Laser beer at 17.2C. Bubbling away steadily."},{"Id":"179503","Rank":"13","Text":"Jan 07/23 945AM: Still keeping the same krausen height and bubbling steadily. Laser beer at 17C. Not much activity going on internally from what I can tell."},{"Id":"179504","Rank":"14","Text":"Jan 09/23 7AM: Fermentation seems to be slowing down a bit based on the bubbling but krausen hasn\u0027t dropped too much. Laser at 16.4C. FC up to 17C."},{"Id":"179505","Rank":"15","Text":"Jan 10/23 7AM: Laser beer at 17.8C. Back to bubbling at the same pace, same krausen."},{"Id":"179506","Rank":"16","Text":"Jan 11/23 7AM: Laser beer at 17.4C. Still bubbling along, krausen may be dropping a bit."},{"Id":"179507","Rank":"17","Text":"Jan 12/23 7AM: Laser beer at 17.6C. Still bubbling along."},{"Id":"179508","Rank":"18","Text":"Jan 13/23 7AM: Laser beer at 17.4C, FC up to 19.5C. Still bubbling but krausen has really dropped recently."},{"Id":"179509","Rank":"19","Text":"Jan 13/23 1030PM: Laser beer at 20C. Bubbling has picked back up."},{"Id":"179510","Rank":"20","Text":"Jan 14/23 530PM: Added 1lb of D-240 candi sugar and 1.5oz French dark toasted oak cubes. Drained off alcohol and 0.5oz of medium toast cubes just in case."},{"Id":"179511","Rank":"21","Text":"Jan 14/23 530PM: Laser beer at 20C, FC up to 21.5C."},{"Id":"179584","Rank":"22","Text":"Jan 15/23 930PM: Laser beer at 21.4C, FC up to 22C. Still bubbling, starting to slow."},{"Id":"179585","Rank":"23","Text":"Jan 16/23 430PM: Krausen all but gone, very slow bubbling. FC up to 23C to finish."},{"Id":"179886","Rank":"24","Text":"Jan 29/23 9AM: Took out of FC to begin cooling."},{"Id":"180155","Rank":"25","Text":"Feb 12/23: Bottling Day! Added 4.93oz brown sugar to 18.5L at 26C for 2.55 volumes."},{"Id":"180156","Rank":"26","Text":"Added 1oz oaked chocolate rum and 2oz chocolate non-oaked rum. Added ~3.5g EC-1181 but it didn\u0027t mix well, most sat at the bottom."}]}
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