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Imperial Stout

Brewed this in January 2012. Put into Secondary in 3/3/12. Added two Medium Oak Spirals soaked in Jim Bean whiskey for 6 weeks. Aged in secondary until 3/8/13. Added a packet of Champagne Yeast end of January 2013. Bottled 3/8/13. Taste test was very good. Today is 5/10/13 and I still haven't cracked the first one yet. Giving it one more month.

Brewer: Greg Email: gregmartin4@gmail.com
Beer: Imperial Stout Style: Imperial Stout
Type: Extract w/grain Size: 5 gallons
Color:
288 HCU
Bitterness: 34 IBU
OG: 1.125 FG: 1.030
Alcohol: 12.2% v/v (9.6% w/w)
Grain: 8 oz. American crystal 120L
8 oz. British crystal 135-165L
1 lb. American chocolate
1 lb. Roasted barley
Steep: Steeped specialty grain for 45 minutes. Drained and added water to boil.
Boil: 60 minutes SG 1.104 6 gallons
6 lb. Amber malt extract
9 lb. 4 oz. Dark malt extract
Hops: 3 oz. Tettnanger (4.5% AA, 60 min.)
1 oz. Willamette (5% AA, 15 min.)
Yeast: White Labs - WL007
Log: Update: 5/16/13: Obviously I didn't wait a month to crack the first one. I opened my first one last night. It is really, really tasty, smooth and characteristic of most imperial stouts except it lacks almost any bitterness. I only put 4 oz of hops, but I wish I had doubled that. It is more like a dessert wine to me than a strong beer and it's so heavy you can almost chew it. I'm thinking I should pour it over vanilla ice cream!
Carbonation: Bottled

Recipe posted 05/16/13.