Imperial Stout Recipe - Cape May Brewing Imperial Stout

Recipe Info

Recipe Image

Cape May Brewing Imperial Stout

by on
All Grain
3 Gallon(s)
4.5 Gallon(s)
90 min
65%
From Craft Beer and Brewing magazine. This also calls for 2lb dextrose into the boil but I dropped that.

Fermentables

60% - Pilsner - DE
7.2
38
1
Mash
15% - Munich Light - DE
1.8
37
6
Mash
10% - Flaked Oats - US
1.2
37
1
Mash
2% - Pale Chocolate - UK
0.3
32
200
Mash
5% - Midnight Wheat - US
0.6
32
549
Mash
5% - Chocolate Rye Malt - DE
0.6
34
250
Mash
2% - Roasted Barley - UK
0.3
29
550
Mash

Hops

Bravo
1
Pellet
Boil
90 min(s)
13
58.3
Bravo
1.25
Pellet
FlameOut
0 min(s)
13
0.0

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

Gypsum
0
each
Mash
Calcium Chloride
0
each
Mash
Baking Soda
0
each
Mash

Mash Steps

Saccharification Rest
Infusion
152
90 min

Special Instructions

1.
Mash 5 gallons with 1.00g Gypsum, 1.25g CaCl, and 1.50g Baking Soda
2.
Aerate for 1 min pre-pitch. Aerate for another minute 12 hours after pitch.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Cape May Brewing Imperial Stout
Imperial Stout
  • 3.00 Gallons Liters Batch Size
  • 4.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.096 OG
  • 1.026 FG
  • 58.3 IBU (tinseth) Bitterness
  • 0.61 BG:GU
  • 65.6° SRM Color
  • 65% Efficiency
  • 9.0% ABV Alcohol
  • 338 per 12oz Calories
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