Imperial Stout aged on oak chips that have been soaked in whisky
Fermentables
12% - Chocolate Malt - US
2
32
350
Steep
6% - Roasted Barley - US
1
28
300
Steep
6% - Caramel/Crystal 120 - US
1
32
120
Steep
53% - Liquid Malt Extract - Light - US
9
34
4
Extract
18% - Corn Sugar (Dextrose) - US
3
50
0
Late
6% - Molasses - US
1
35
80
Late
Hops
Chinook
1
Pellet
Boil
60 min(s)
14.1
30.9
Cluster
1
Pellet
Boil
45 min(s)
7
14.1
Chinook
1.5
Pellet
Boil
15 min(s)
14.1
23.0
Chinook
0.5
Pellet
Boil
5 min(s)
14.1
3.1
Fuggles
1
Pellet
FlameOut
0 min(s)
5.2
0.0
Yeast
Fermentis Safale US-05
79%
Other Stuff
Oak Chips
8
oz
Secondary
Irish Moss
1
tsp
Boil
Yeast Nutrient
2
tsp
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Start soaking oak chips in whisky and set aside at room temp until its time to rack to secondary.
2.Bring 2 gal water to 160° put in the grains and hold temp to 150°-160° for 25mins. While the grains are steeping heat 1.5 gal of water to 160° in a separate pot. At the end of the steep put grain in a strainer and rinse with the heated water.
3.Take preboil gravity reading (_________) and bring it up to a boil
4.Add LME and bring back to boil at (this is time A____:____) add 1oz Chinook.
5.At (A plus :15 ____:____) add 1oz Cluster.
6.At (A plus :40 ____:____) add corn sugar and molasses.
7.At (A plus :45 ____:____) add 1.5oz Chinook and 1t. of Irish Moss.
8.At (A plus :55 ____:____) add .5oz Chinook and 2t. of yeast nutrient.
9.At (A plus :60 ____:____) turn flame off and add in 1oz Fuggles.
10.Cool wort and add water to bring volume up to 5.5gal and temp to 70°. Take Brix reading (_________), pitch yeast (____:____) and aerate.
12oz bottle poured into a Snifter at 45°. Color is a deep dark black with good carbonation and a thick, tight, tan head. Aroma is a roasted scent with some whisky and oak coming out. It has a full body with a crisp mouth feel. Flavor is roasted with a slight sweetness then the oak comes in with a little whisky and ends with a slight bitterness giving it a baking coco taste. After taste is dry with the roasted taste lingering on. Overall its a good Stout just not a great Imperial, it didn't come out as rich and bold as I was hopping. Next time I may try cutting back on the corn sugar and putting in more malt to give it a bolder feel.
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