Imperial Stout Recipe - ImpeRYEal Stout - Rye Imperial Stout

Recipe Info

Recipe Image

ImpeRYEal Stout - Rye Imperial Stout

by on
Extract
5 Gallon(s)
2.5 Gallon(s)
60 min
75%
(recipe in progress) This one is exciting. The goal is to make an Oaked Rye Imperial Stout. I'm going for a dark-as-night, full-bodied, velvety soft beer, good for bottle conditioning for a year or more. I'm looking for hot alcohol, caramel, licorice, and a slight smokiness on the nose, with a rich flavor of toasted sugar, toasted bread, vanilla, cocoa, and rye spiciness, without any of the acridity of coffee.

Fermentables

22% - Liquid Malt Extract - Munich - US
3.3
36
12
Extract
22% - Liquid Malt Extract - Vienna - US
3.3
36
18
Extract
22% - Liquid Malt Extract - Rye - US (Briess)
3.3
36
24
Extract
22% - BRIESS PORTER LIQUID MALT Extract
3.3
36
30
Extract
7% - Chocolate Rye Malt - DE
1
34
250
Steep
3% - Chocolate Malt - US
0.5
34
350
Steep

Hops

Magnum
2
Pellet
Boil
60 min(s)
12
58.1

Yeast

White Labs German Ale/Kölsch WLP029
80%

Other Stuff

Charred Wood Chips
1
oz
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

ImpeRYEal Stout - Rye Imperial Stout
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 2.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.100 OG
  • 1.020 FG
  • 58.1 IBU (tinseth) Bitterness
  • 0.58 BG:GU
  • 45.2° SRM Color
  • 75% Efficiency
  • 10.3% ABV Alcohol
  • 351 per 12oz Calories
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