Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 60.2 IBUs 40.3 SRM 1.129 1.021 14.5 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Imperial Stout 13 F 1.075 - 1.2 1.018 - 1.03 50 - 90 30 - 40 1.8 - 2.6 8 - 12 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 18 lbs 69.9
Munich Malt 3 lbs 11.65
Caramel/Crystal Malt - 60L 1 lbs 3.88
Chocolate Malt 1 lbs 3.88
Roasted Barley 8 oz 1.94
Black (Patent) Malt 4 oz 0.97
Light Dry Extract 2 lbs 7.77

Hops

Name Amount Time Use Form Alpha %
Nugget 1.5 oz 90 min Boil Pellet 13
Willamette 1 oz 30 min Boil Pellet 5.5
Willamette 1 oz 15 min Boil Pellet 5.5

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 148°F 75 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

Notes

Currently letting this sit on a bourbon barrel that previously held maple syrup.

Only use DME if you need to bring the gravity up. I added too much and ended up with a much bigger beer. Ended up pitching WLP099 when racked into the bourbon barrel.

Plan to let this sit for 1 year in the barrel.