Imperial Stout Recipe - November 6 Split Batch Imperial Stout

Recipe Info

Recipe Image

November 6 Split Batch Imperial Stout

by on
All Grain
7.6 Gallon(s)
9 Gallon(s)
75 min
74%
Split wort into 2 separate batches. 2.1 gallons - PB stout and 5.5 gallons plain stout. Added 1 Jar (approx 6.8 oz) of powdered PB2 at 185 degrees and held for 45 mins. Pitched yeast 24 hrs later on Nov 6 (after wort cooled)

This recipe was cloned from Oct 28 Split Batch Imperial Stout.

Fermentables

77% - 2-Row - US
19.35
37
1
Mash
6% - Caramel/Crystal 80 - US
1.5
35
80
Mash
6% - Flaked Oats - US
1.5
37
1
Mash
3% - Chocolate - UK
0.75
34
425
Mash
3% - Flaked Barley - US
0.75
32
2
Mash
3% - Carafa III - DE
0.75
32
525
Mash
2% - Roasted Barley - UK
0.5
29
550
Mash

Hops

No hops in this recipe

Yeast

Fermentis Safale US-05
81%
Fermentis Safale US-05
81%

Other Stuff

Dextrose
1.5
lb
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Added 1.50 lbs of lactose at boil
2.
On small batch - added 1 jar PB2 at 180'

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

November 6 Split Batch Imperial Stout
Imperial Stout
  • 7.60 Gallons Liters Batch Size
  • 9.00 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.089 OG
  • 1.017 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 47.0° SRM Color
  • 74% Efficiency
  • 9.3% ABV Alcohol
  • 307 per 12oz Calories
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