Imperial Stout Recipe - Fedor
Imperial Stout
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Fedor
by BrightEyeBrewing 12/15/2015
Recipe Type: All Grain
Batch Size: 5 Gallon(s)
Boil Size: 7 Gallon(s)
Boil Time: 60 min
Efficiency: 60%
Russian Imperial Stout
4% - Caramel/Crystal 120 - US
name
White Labs London Ale WLP013
Add yeast nutrient at 10 min. of boil.
Ferment at 64F for 48 hours and let rise after.
Tasting Notes (2 )
Notes:
This is getting quite good as carbonation rises. The oak isn't there yet, but the espresso is really coming through. A decent amount of heat at the back of the tongue due to the lack of aging. Will try again in a week to see how the oak is coming along.
Notes:
The yeast attenuated more than expected and got the beer to 9.2%.
Kegged the stout with an espresso tincture and 1.75 oz of Jack Daniels oak chips.
Very light bodied, easy drinking Imperial Stout. Would be amazing with age.
5.00
Gallons
Liters
Batch Size
7.00
Gallons
Liters
Boil Size
60
min
Boil Time
1.099
OG
1.025
FG
67.9 IBU (tinseth)
Bitterness
0.68
BG:GU
48.9 ° SRM
Color
60%
Efficiency
9.6 % ABV
Alcohol
351 per 12oz
Calories
Clone This Recipe
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