Imperial Stout Recipe - Imperial Slackbladder Stout

Recipe Info

Recipe Image

Imperial Slackbladder Stout

by on
All Grain + Extract
12 Liter(s)
24 Liter(s)
60 min
62%
Chocolate coconut imperial pastry stout. A bounty of flavours.

This recipe was cloned from Edmund Blackadder Stout.

Fermentables

74% - Pale 2-Row - UK
4.75
36
2
Mash
4% - Flaked Barley
0.25
32
2
Mash
8% - Dry Malt Extract - Light - US
0.5
44
8
Extract
4% - Crystal 90L - UK
0.25
33
90
Mash
3% - Pale Chocolate (UK)
0.18
33
207
Mash
2% - Chocolate (UK)
0.15
34
425
Mash
2% - Roasted Barley - UK
0.1
29
550
Mash
3% - Lactose - Milk Sugar - US
0.2
41
1
Late

Hops

Admiral
30
Pellet
Boil
60 min(s)
14.9
56.3
Bramling Cross
19
Pellet
Boil
10 min(s)
6
5.2

Yeast

Wyeast Scottish Ale 1728
75%

Other Stuff

cacao nibs
300
g
Primary
Toasted Coconut
500
g
Primary
Vanilla Bean
2
each
Mash

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

Imperial Slackbladder Stout
Imperial Stout
  • 12.00 Gallons Liters Batch Size
  • 24.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.108 OG
  • 1.027 FG
  • 61.5 IBU (tinseth) Bitterness
  • 0.57 BG:GU
  • 43.7° SRM Color
  • 62% Efficiency
  • 10.4% ABV Alcohol
  • 384 per 12oz Calories
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