Imperial Stout Recipe - Blackberry Chocolate Stout

Recipe Info

Recipe Image

Blackberry Chocolate Stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
55%
Gold Metal Winning Blackberry Stout Recipe

Fermentables

76% - 2-Row - US
12
37
1
Mash
3% - Chocolate Malt - US
0.5
34
350
Mash
3% - Roasted Barley - US
0.5
25
300
Mash
13% - Crystal 60L - CA
2
34
60
Mash
2% - Black Patent Malt - UK
0.25
25
500
Mash
3% - Flaked Wheat - US
0.5
35
2
Mash

Hops

Fuggles
1.5
Pellet
Boil
60 min(s)
4
20.4
Fuggles
1.5
Pellet
Boil
15 min(s)
4
10.1

Yeast

Wyeast 1581
70%

Other Stuff

Irish Moss
0.5
oz
Boil
vintners Harvest blackberry puree
49
oz
Secondary

Mash Steps

dough in
Infusion
148
45 min
step up
Infusion
152
45 min
Mash-Out
Infusion
160
15 min

Special Instructions

1.
Ferment at 68f
2.
7 days transfer to secondary and add puree

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Blackberry Chocolate Stout
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.062 OG
  • 1.019 FG
  • 30.6 IBU (tinseth) Bitterness
  • 0.49 BG:GU
  • 39.7° SRM Color
  • 55% Efficiency
  • 5.6% ABV Alcohol
  • 211 per 12oz Calories
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