Imperial Stout Recipe - Cinnamon Vanilla Imperial Stout

Recipe Info

Recipe Image

Cinnamon Vanilla Imperial Stout

by on
All Grain + Extract
3 Gallon(s)
4.5 Gallon(s)
60 min
64%
3 Cinnamon sticks chopped into 1" pieces. 2 Madagascar vanilla bean pods split and then cut into 1" pieces. Cinnamon and vanilla added to 150ml of bourbon. Shake daily. Add to secondary after one month.

Fermentables

17% - Maris Otter Pale - UK
2
38
3
Mash
43% - 2-Row - US
5
37
1
Mash
9% - White Wheat - US
1
40
2
Mash
7% - Pale Chocolate - UK
0.75
32
200
Mash
4% - Roasted Barley - US
0.5
25
300
Mash
7% - Caramel/Crystal 20 - US
0.75
35
20
Mash
13% - Dry Malt Extract - Light - US
1.5
44
6
Extract

Hops

Willamette
1
Pellet
Boil
60 min(s)
5
20.3
Magnum
0.75
Pellet
Boil
60 min(s)
12
36.5

Yeast

White Labs California Ale WLP001
74%

Other Stuff

Vanilla Bean
2
each
Primary
Cinnamon
3
each
Secondary

Mash Steps

Mash
Infusion
152
60 min
Mash-Out
Infusion
170
20 min

Special Instructions

1.
2 cinnamon sticks chopped and added to secondary.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Cinnamon Vanilla Imperial Stout
Imperial Stout
  • 3.00 Gallons Liters Batch Size
  • 4.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.100 OG
  • 1.026 FG
  • 56.8 IBU (tinseth) Bitterness
  • 0.57 BG:GU
  • 38.7° SRM Color
  • 64% Efficiency
  • 9.5% ABV Alcohol
  • 352 per 12oz Calories
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