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Recipe by MichiganBrewSupply Imperial Stout All Grain 6.00 Gallon Batch 90 Minute Boil 65% Efficiency Created 11/29/2018 Updated 11/29/2018 No Reviews Comments

1.115

OG

1.029

FG

11.3%

ABV

86

IBU

61

SRM

 

 

Notes

As published by the AHA.

*Efficiency reduced to match publication #s.
**Yeast is either/or, not both. Yeast can also be harvested from a bottle of Bells Beer.

For best results, use a 1L yeast starter or pitch 2 vials of yeast & aerate twice as much as normal.
Pitch a new, healthy yeast culture to prime at bottling. Prime to reach about 2.3 volumes (4.6 g/L) of CO2.
Age for as long as you can wait, ideally at least three to six months.

Fermentables

Amount Fermentable Use %
12.50 lb 2-Row (US) Mash 56.18%
3.00 lb Amber Liquid Malt Extract (US) Boil 13.48%
3.00 lb Dark Liquid Malt Extract (US) Boil 13.48%
1.25 lb Roasted Barley (US) Mash 5.62%
1.25 lb Black (US) Mash 5.62%
0.50 lb Flaked Barley (US) Mash 2.25%
0.50 lb Chocolate (US) Mash 2.25%
0.25 lb Caramunich 60L (DE) Mash 1.12%

Hops

Amount Hop Use Time AA IBU
4.00 oz Centennial - Pellet Boil 45 Minute(s) 9.1% 65.44
1.50 oz Centennial - Pellet Boil 30 Minute(s) 9.1% 20.54
0.25 oz Centennial - Pellet Boil 0 Minute(s) 9.1% 0.00

Yeast

Name Attenuation
Wyeast 1056 American Ale Liquid Yeast 73% - 77%
White Labs WLP001 California Ale Liquid Yeast 73% - 80%

Mash Schedule

Temperature Time
150 F 60 Minutes

Fermentation Schedule

Temperature Time
72 F 10 Day(s)
55 F 2 Day(s)
40 F 12 Week(s)

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Created with MIBrew from Michigan Brew Supply