Imperial Stout Recipe - Chocolate Imperial Stout

Recipe Info

Recipe Image

Chocolate Imperial Stout

by on
Extract
5.5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Imperial Stout

Fermentables

29% - Dry Malt Extract - Light - US
4
44
8
Extract
48% - Liquid Malt Extract - Light - US
6.6
35
4
Extract
7% - Caramel/Crystal 60 - US
1
36
60
Steep
7% - Caramel/Crystal 120 - US
1
35
120
Steep
4% - Brown Malt - UK
0.5
33
65
Steep
4% - Chocolate - UK
0.5
34
425
Steep
2% - Roasted Barley - UK
0.25
29
550
Steep

Hops

Galena
2
Pellet
Boil
60 min(s)
11.4
65.1
Northern Brewer
1
Pellet
Boil
2 min(s)
9.2
2.2
Centennial
1
Pellet
Boil
2 min(s)
8.7
2.1

Yeast

Wyeast American Ale 1056
75%

Other Stuff

Irish Moss
1
tsp
Mash
Ghirardelli Bittersweet Chocolate
10
oz
FlameOut
Ground Sumatran Coffee
1
oz
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Steep grains in 5qts water @ 150 for 30 minutes.
2.
Rinse grains with 2.5 qts water @ 170

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

  • Randy

    Scored 43 pts at the Iowa State Fair. It received a Gold medal and second place in its category.

    9/7/2014 7:42:54 AM

Recipe Facts

Chocolate Imperial Stout
Imperial Stout
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.084 OG
  • 1.021 FG
  • 69.4 IBU (brewgr) Bitterness
  • 0.82 BG:GU
  • 38.9° SRM Color
  • 75% Efficiency
  • 8.1% ABV Alcohol
  • 292 per 12oz Calories
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