Imperial Stout Recipe - Pimpelaar Barrel Aged Imperial Porter

Recipe Info

Recipe Image

Pimpelaar Barrel Aged Imperial Porter

by on
All Grain
7.5 Liter(s)
9.5 Liter(s)
90 min
75%
Boiling untill 7 liter remains to increase ABV

Fermentables

23% - Pilsner - BE
0.6
36
2
Mash
39% - Pale Ale - BE
1
38
3
Mash
8% - Caramel/Crystal 120 - US
0.2
35
120
Mash
5% - Special B - BE
0.125
30
350
Mash
2% - Dark Chocolate - US
0.06
29
420
Mash
8% - Oat Malt - UK
0.2
28
2
Mash
8% - Cane Sugar - US
0.2
46
1
Late
8% - Flaked Oats - US
0.2
37
1
Mash

Hops

Cascade
20
Pellet
Boil
90 min(s)
5.8
31.7

Yeast

Fermentis Safbrew T-58
73%

Other Stuff

Irish Moss
0.005
kg
Boil
Carbonation Sugar
0.003
kg
Bottle
Woodchips (barrel aged whiskey)
5
each
Secondary

Mash Steps

Add Malt pipe
Infusion
55
0 min
Beta amylase
Infusion
55
15 min
Alpha amylase
Infusion
68
80 min
Mash-Out
Infusion
78
5 min

Special Instructions

1.
Hoofdgisting 10 dagen @ 20C
2.
Lagering 10 dagen @ 20C incl. whiskey barrel blocks soaked in famous grouse
3.
Hergisting 14 dagen /20 C

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

  • Gait

    Lekker biertje Dirk, kan proeven dat we dezelfde moutbasis hebben, terwijl de finish totaal anders is. Ik had goed schuim, en een mooie lacing langs t glas. 8/10

    9/12/2015 4:18:43 AM

Recipe Facts

Pimpelaar Barrel Aged Imperial Porter
Imperial Stout
  • 7.50 Gallons Liters Batch Size
  • 9.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.081 OG
  • 1.022 FG
  • 72.7 IBU (tinseth) Bitterness
  • 0.89 BG:GU
  • 37.9° SRM Color
  • 75% Efficiency
  • 7.7% ABV Alcohol
  • 281 per 12oz Calories
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