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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: |
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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 |
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| 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 |
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| Hops: | 3 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Willamette (5% AA, 15 min.) |
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| 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.
