Imperial Stout Recipe - Billy the Bastard

Recipe Info

Recipe Image

Billy the Bastard

by on
All Grain
6 Gallon(s)
6 Gallon(s)
60 min
80%
Birthday Bastard 2.0 bourbon barrel aged with William Wolf Pecan Whiskey. all grain

This recipe was cloned from Birthday Bastard.

Fermentables

5% - Chocolate Malt - US
1
34
350
Steep
5% - Black Patent Malt - UK
1
25
500
Steep
10% - Dark Brown Sugar - US
2
46
50
Late
5% - Flaked Oats - US
1
37
1
Steep
75% - 2-Row - US
15
37
1
Mash

Hops

Nugget
2
Pellet
Boil
45 min(s)
13.3
50.5
Willamette
2
Pellet
Boil
30 min(s)
5
15.9
East Kent Goldings
2
Pellet
Boil
3 min(s)
5.5
2.8

Yeast

Danstar Nottingham
80%

Other Stuff

Irish Moss
1
tsp
Boil
Oak Chips
0
each
Secondary
William Wolf Pecan Whiskey
0
each
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
irish moss at 15 min left in boil
2.
add bourbon oak chips to half of the secondary?
3.
2 month primary, 2 month secondary, month bottle condition minimum

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Billy the Bastard
Imperial Stout
  • 6.00 Gallons Liters Batch Size
  • 6.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.097 OG
  • 1.019 FG
  • 69.3 IBU (brewgr) Bitterness
  • 0.71 BG:GU
  • 49.6° SRM Color
  • 80% Efficiency
  • 10.0% ABV Alcohol
  • 340 per 12oz Calories
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