Imperial Stout Recipe - Biscoff Storm King

Recipe Info

Recipe Image

Biscoff Storm King

by on
Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Using same storm king recipe, no chocolate, but 4 sleeves of Biscoff cookies added in last 10 minutes. Going to add a 3" hunk of 3 oz peeled, sliced ginger to the boil, 4 cloves, 6 Allspice berries, 1 Tbl cinnamon

This recipe was cloned from Chocolate Storm King.

Fermentables

6% - Carafa II - DE
1
32
412
Steep
6% - Roasted Barley - US
1
25
300
Steep
21% - Vienna - US
3.3
36
4
Steep
42% - Pilsner - US
6.6
34
1
Extract
6% - Dark Chocolate - US
1
29
420
Late
19% - Dry Malt Extract - Light - US
3
44
8
Extract

Hops

Centennial
2
Pellet
Boil
60 min(s)
10.5
53.4
Cluster
1
Pellet
Boil
30 min(s)
7
13.7
Cascade
1
Pellet
Boil
5 min(s)
5.8
2.9

Yeast

White Labs California Ale WLP001
70%
White Labs California Ale WLP001
70%

Other Stuff

Tabasco peppers
5
each
Boil
Bakers unsweetened chocolate
4
oz
Boil
Bittersweet chocolate chips
10
oz
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Steep carafa and roasted barley for 30 minutes at 155. Rinse with 2 quarts hot water.
2.
Added 2 gallons of water. 6.6 pounds of Pilsen LME and 3 lbs of lightDME. Bring to boil.
3.
2 oz centennial @60
4.
1 oz cluster @ 30
5.
Pulsed chocolate in food processor and added @ 15
6.
Added 3.3 pounds of Vienna @15.
7.
Tossed 5 Tabasco peppers that I split @ 10 minutes
8.
Chill to 85, pitched two packets of liquid California yeast.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Biscoff Storm King
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.095 OG
  • 1.028 FG
  • 70.1 IBU (tinseth) Bitterness
  • 0.74 BG:GU
  • 64.5° SRM Color
  • 75% Efficiency
  • 8.5% ABV Alcohol
  • 334 per 12oz Calories
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