Post by richbowen on Nov 15, 2013 3:25:19 GMT
Here's the all-grain receipe for the Imperial Stout we sampled last night in case anyone wants to give it a try.
OG - 1.093
FG - 1.022
Ingredients:
•15# Rahr Pale Ale Malt
•0.50# English Black Malt
•0.50# English Chocolate Malt
•0.50# English Medium Crystal
•0.50# Roasted Barley
•2 Cups Amber Dry Extract (75-min)
•1.75oz Summit (75-min)
•2.00oz Cascade (0-min)
•WY#1728 Scottish Ale
Instructions:
A. Mash at 151-deg for 60-min with 5.5 gallon H2O.
B. Sparge with enough 170-deg H2O to hit your preboil volume, 6.5 gallon.
C. Add 2 Cups DME pre-boil.
D. Add 1.75oz Summit when boil is reached and boil for 75-min.
E. Add 2oz Cascade at flameout.
F. Ferment around 67-deg.
G. When fermentation is complete, transfer to secondary for 3.5 months.
H. Bottle conditioning, it take 2.5 months to get right.
Enjoy!
OG - 1.093
FG - 1.022
Ingredients:
•15# Rahr Pale Ale Malt
•0.50# English Black Malt
•0.50# English Chocolate Malt
•0.50# English Medium Crystal
•0.50# Roasted Barley
•2 Cups Amber Dry Extract (75-min)
•1.75oz Summit (75-min)
•2.00oz Cascade (0-min)
•WY#1728 Scottish Ale
Instructions:
A. Mash at 151-deg for 60-min with 5.5 gallon H2O.
B. Sparge with enough 170-deg H2O to hit your preboil volume, 6.5 gallon.
C. Add 2 Cups DME pre-boil.
D. Add 1.75oz Summit when boil is reached and boil for 75-min.
E. Add 2oz Cascade at flameout.
F. Ferment around 67-deg.
G. When fermentation is complete, transfer to secondary for 3.5 months.
H. Bottle conditioning, it take 2.5 months to get right.
Enjoy!
