Imperial Stout Recipe - high gravity mexican chocolate stout

Recipe Info

Recipe Image

high gravity mexican chocolate stout

by on
All Grain
37.8541 Liter(s)
44.4786 Liter(s)
60 min
75%
All Grain Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Chocolate Malt - US, Pale Chocolate - UK, Belgian Dark Candi Sugar - BE, Dextrine Malt - UK, Black Barley - US, Willamette Hops, Cascade Hops, Wyeast London ESB Ale 1968 Homebrew Yeast, Cinnamon.

This recipe was cloned from Window shopper.

Fermentables

69% - Maris Otter Pale - UK
11
38
3
Mash
6% - Chocolate Malt - US
1
34
350
Mash
6% - Pale Chocolate - UK
1
32
200
Mash
6% - Belgian Dark Candi Sugar - BE
1
36
275
Late
6% - Dextrine Malt - UK
1
33
2
Mash
6% - Black Barley - US
1
25
500
Mash

Hops

Willamette
113.398
Leaf
Boil
45 min(s)
4.1
17.0
Cascade
113.398
Pellet
Boil
5 min(s)
6.9
6.8

Yeast

Wyeast London ESB Ale 1968
69%

Other Stuff

Cinnamon
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

high gravity mexican chocolate stout
Imperial Stout
  • 37.85 Gallons Liters Batch Size
  • 44.48 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.098 OG
  • 1.030 FG
  • 23.8 IBU (tinseth) Bitterness
  • 0.24 BG:GU
  • 76.2° SRM Color
  • 75% Efficiency
  • 8.7% ABV Alcohol
  • 346 per 12oz Calories
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