Imperial Stout Recipe - Wu-Tang Stout

Recipe Info

Recipe Image

Wu-Tang Stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
90 min
75%
All Grain Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Crystal 60L - UK, Chocolate - UK, Dark Crystal 80L - UK, Black Malt - UK, Brown Malt - UK, Roasted Barley - UK, Flaked Oats - US, Northern Brewer Hops, Fuggles Hops, Wyeast London Ale 1028 Homebrew Yeast, Dextrose, Molasses.

Fermentables

50% - Maris Otter Pale - UK
8
38
3
Mash
16% - Crystal 60L - UK
2.5
34
60
Mash
6% - Chocolate - UK
1
34
425
Mash
3% - Dark Crystal 80L - UK
0.5
33
80
Mash
2% - Black Malt - UK
0.3
28
500
Mash
2% - Brown Malt - UK
0.3
33
65
Mash
2% - Roasted Barley - UK
0.25
29
550
Mash
19% - Flaked Oats - US
3
37
1
Mash

Hops

Northern Brewer
0.75
Pellet
Boil
90 min(s)
9
19.8
Fuggles
0.35
Pellet
FlameOut
0 min(s)
4.8
0.0

Yeast

Wyeast London Ale 1028
75%
Wyeast London Ale 1028
75%

Other Stuff

Dextrose
8
oz
Boil
Molasses
16
oz
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash in at 154 degrees for 80 minutes with one tsp of Calcium Chloride.
2.
Heat sparge water to 185 degrees.
3.
Boil for 90 minutes.
4.
Dextrose and Molasses at 10 minutes left in boil.
5.
Fuggles and Kent Golding hops at 170 degrees for 25 minute whirlpool
6.
Drop to 66 degrees and pitch yeast.
7.
Ferment below 70 degrees for 7 Days.
8.
Ferment above 70 degrees for 7 Days.
9.
Transfer and cold crash for 3 days.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Wu-Tang Stout
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.086 OG
  • 1.022 FG
  • 19.8 IBU (tinseth) Bitterness
  • 0.23 BG:GU
  • 55.6° SRM Color
  • 75% Efficiency
  • 8.4% ABV Alcohol
  • 300 per 12oz Calories
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