Imperial Stout Recipe - Recovering Catholic Breakfast Stout

Recipe Info

Recipe Image

Recovering Catholic Breakfast Stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Imperial Oatmeal Stout with Vanilla, Cocoa Nibs and Coffee, Aged on Bourbon-Soaked Oak Chips

Fermentables

62% - Maris Otter Pale - UK
10
38
3
Mash
6% - Special B - BE
1
30
180
Mash
6% - Chocolate Malt - US
1
34
350
Mash
9% - Flaked Oats - US
1.5
37
1
Mash
3% - Roasted Barley - US
0.5
25
300
Mash
12% - 2-Row - US
2
37
1
Mash

Hops

Golding
1
Pellet
Boil
60 min(s)
4.8
13.0
Golding
1
Pellet
Boil
30 min(s)
4.8
10.0

Yeast

Danstar Nottingham
80%

Other Stuff

Vanilla Bean
2
each
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Soak 0.5oz Oak Chips, 2 vanilla beans and 3oz cocoa nibs in 1 cup bourbon for 24hrs. Add to secondary with 12oz Cold Brew Coffee

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

  • Brewdog333

    I like to soak nibs and beans for at least a week to pull out more flavor, then add to secondary. This recipe looks yummy.........

    6/10/2018 6:16:40 AM

Recipe Facts

Recovering Catholic Breakfast Stout
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.088 OG
  • 1.018 FG
  • 23.0 IBU (tinseth) Bitterness
  • 0.26 BG:GU
  • 45.7° SRM Color
  • 75% Efficiency
  • 9.1% ABV Alcohol
  • 304 per 12oz Calories
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