Imperial Stout Recipe - Black Smoked Stout

Recipe Info

Recipe Image

Black Smoked Stout

by on
All Grain + Extract
16 Liter(s)
20 Liter(s)
60 min
75%
based on a smoked Porter.

Fermentables

37% - Swaen Ale
2.6
35
3
Mash
12% - GOLDSWAEN?MUNICH LIGHT
0.8
32
36
Mash
14% - Weyermann Rauchmalz
1
32
3
Mash
3% - Dingemans Mroost 1400 MD™
0.2
28
525
Mash
6% - Fawcett Oat / Haver 4-6 EBC
0.45
28
2
Mash
14% - Dingemans Cara 120 MD™
1
32
47
Mash
6% - Dingemans Wheat MD™ mout
0.4
30
2
Mash
7% - Dry Malt Extract - Pilsen - US
0.5
42
2
Extract

Hops

Willamette
93.3341
Pellet
Boil
60 min(s)
6.5
65.1
Willamette
31.1114
Pellet
Boil
30 min(s)
6.5
16.7

Yeast

Fermentis Safale BE-256
85%

Other Stuff

No other stuff in this recipe

Mash Steps

mash
Decoction
65
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Black Smoked Stout
Imperial Stout
  • 16.00 Gallons Liters Batch Size
  • 20.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.093 OG
  • 1.014 FG
  • 81.8 IBU (tinseth) Bitterness
  • 0.88 BG:GU
  • 36.1° SRM Color
  • 75% Efficiency
  • 10.2% ABV Alcohol
  • 323 per 12oz Calories
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