Imperial Stout Recipe - Hairy beast chocolate stout

Recipe Info

Recipe Image

Hairy beast chocolate stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
70%
Barrel aged chocolate stout

Fermentables

75% - 2-Row - US
16
32
1
Mash
5% - Caramel/Crystal 90 - US
1
32
90
Mash
3% - Chocolate Malt - US
0.6
32
350
Mash
3% - Roasted Barley - US
0.65
25
300
Mash
2% - Flaked Wheat - US
0.5
31
2
Mash
7% - Flaked Oats - US
1.5
32
1
Mash
5% - Lactose - Milk Sugar - US
1
40
1
Late

Hops

Chinook
1
Pellet
Boil
60 min(s)
13
32.1
Chinook
0.5
Pellet
Boil
25 min(s)
13
11.2
Centennial
0.5
Pellet
Boil
10 min(s)
10.5
4.7
Centennial
0.5
Pellet
Boil
5 min(s)
10.5
2.6

Yeast

Imperial Darkness
73%

Other Stuff

American Oak chips soaked in bourbon
1
oz
Primary
French Oak chips soaked in bourbon
1
oz
Primary
Cocoa nibs
8
oz
Primary
Vanilla Bean
1
each
Primary
Chocolate extract
2
oz
Primary

Mash Steps

Saccharification Rest
Infusion
152
60 min

Special Instructions

1.
Oak chips/cubes in secondary for 18 days.
2.
Cocoa nibs in until taste is right
3.
Lightly carb at around 6 or 7 psi

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Hairy beast chocolate stout
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.098 OG
  • 1.026 FG
  • 50.5 IBU (tinseth) Bitterness
  • 0.52 BG:GU
  • 36.5° SRM Color
  • 70% Efficiency
  • 9.2% ABV Alcohol
  • 346 per 12oz Calories
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