Imperial Stout Recipe

Recipe Info

Recipe Image

Imperial Stout

by on
All Grain + Extract
3.9 Gallon(s)
4.5 Gallon(s)
60 min
58%
Thick mash at 153F for 2 hours. Batch sparged. Collected 4.5 gallons into the kettle. Boiled 90 minutes. Injected 3 ml Columbus hop extract for 60 minutes, producing approximately 33 IBUs. 1 oz vanilla extract powder added last 10 minutes of boil. Pre-made tincture of 2.5 oz. medium oak cubes, 3 vanilla beans sliced and chopped, and 6 oz Bulleit rye whiskey will be added to the secondary. OG was 1.108.

Fermentables

52% - Maris Otter Pale - UK
10
38
3
Mash
5% - Dark Munich - DE
1
36
10
Mash
5% - Munich Light - CA
1
34
10
Mash
5% - Biscuit Malt - BE
1
36
23
Mash
5% - Special B - BE
1
30
180
Mash
3% - Rye - US
0.5
37
3
Mash
3% - Carafa II - DE
0.5
32
412
Mash
1% - Black Patent Malt - UK
0.25
25
500
Mash
1% - Chocolate Malt - US
0.25
34
350
Mash
5% - Pale Chocolate - UK
1
32
200
Mash
1% - Roasted Barley - BE
0.25
30
575
Mash
3% - CaraMunich - BE
0.5
34
56
Mash
5% - Briess Midnight Wheat Malt
1
32
549
Mash
5% - Dry Malt Extract - Amber
1
42
10
Extract

Hops

Hop Extract 3 ml
0.1
Pellet
Boil
60 min(s)
100
28.9
Northern Brewer
1
Pellet
Boil
15 min(s)
9.2
13.2
HBC 472
0.5
Pellet
Boil
10 min(s)
9
4.7
Northern Brewer
0.5
Pellet
Boil
10 min(s)
9.2
4.8
HBC 472
0.5
Pellet
Boil
0 min(s)
0
0.0
Northern Brewer
0.5
Pellet
Boil
0 min(s)
9.2
0.0

Yeast

Lutra Kveik
78%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

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Recipe Facts

Imperial Stout
  • 3.90 Gallons Liters Batch Size
  • 4.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.108 OG
  • 1.024 FG
  • 51.7 IBU (tinseth) Bitterness
  • 0.48 BG:GU
  • 94.8° SRM Color
  • 58% Efficiency
  • 10.9% ABV Alcohol
  • 383 per 12oz Calories
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