Imperial Stout Recipe - DNZ BA RIS - Bomb Descendent

Recipe Info

Recipe Image

DNZ BA RIS - Bomb Descendent

by on
All Grain + Extract
11 Gallon(s)
12.5 Gallon(s)
75 min
61%
All Grain Plus Extract Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Roasted Barley - US, Special B - BE, Belgian Dark Candi Syrup - BE , Chocolate Malt - US, Crystal 40L - CA, Pale Chocolate - UK, Nugget Hops, Wyeast Scottish Ale 1728 Homebrew Yeast.

This recipe was cloned from DNZ Prairie Bomb April 2019.

Fermentables

75% - 2-Row - US
40
37
1
Mash
4% - Roasted Barley - US
2
25
300
Mash
4% - Special B - BE
2
30
180
Mash
4% - Belgian Dark Candi Syrup - BE
2
32
80
Extract
6% - Chocolate Malt - US
3
34
350
Mash
3% - Crystal 40L - CA
1.5
34
40
Mash
6% - Pale Chocolate - UK
3
32
200
Mash

Hops

Nugget
2
Pellet
Boil
60 min(s)
13.3
27.3

Yeast

Wyeast Scottish Ale 1728
71%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Decoction
154
60 min

Special Instructions

1.
Mash Water (169*) 9 gallons for 75 minutes
2.
Sparge Water (168*) 2 gallons
3.
Boil for 75 Min
4.
Ferment for 2 weeks at 68*
5.
Rack to Big Mouth Bubbler. Add 6 oz Cacao Nibs, 1 cup Espresso Beans, 3 Vanilla Beans and 2 Ancho Chili Peppers
6.
Secondary for 3 weeks with add ins.
7.
Remove add ins and age, or bottle and bottle age

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

DNZ BA RIS - Bomb Descendent
Imperial Stout
  • 11.00 Gallons Liters Batch Size
  • 12.50 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.108 OG
  • 1.031 FG
  • 27.3 IBU (tinseth) Bitterness
  • 0.25 BG:GU
  • 69.3° SRM Color
  • 61% Efficiency
  • 9.9% ABV Alcohol
  • 386 per 12oz Calories
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