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Rye Imperial Whiskey Barrel Stout All-grain
Color
Stats
OG1.102
FG1.025
IBU58
ABV9.90 %
SRM50
BJCP Style
12C. Barleywine And Imperial Stout, Russian Imperial Stout
Description
A big smooth Stout with the flavors of whiskey barrel aging and the zip of rye.
Submitted by natesampson on 18-Nov-2005

Recipe Details
Tasting Notes
Awards
Boil Volume 7.50 gallons
Boil Time 90 minutes
Batch Size 5.50 gallons
Yeast Brew-Tek CL-50 Cali. Pub Ale (75% app. attenuation)
Primary Fermentation 10 gal corny, 3 weeks
Secondary Fermentation 3 weeks
Other Fermentation
Procedure Single infusion: 154F for 75 min. 0.5-1.0 oz. oak chips that were soaked in fav. bourbon/whiskey added to secondary. Bottled and aged several months.
  Style Comparison
  Low   High
OG 1.075 1.102 1.095+
FG 1.018 1.025 1.030+
IBU 50 58 90+
SRM 20 50 40
ABV 8 9.90 12+
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
68.2 % 14.63 American Two-row Pale 73.8 1.8
8.3 % 1.77 Rolled Oats Golden Naked Oats 6.0 2.2
6.9 % 1.49 American Crystal 80L 6.9 80.0
5.1 % 1.10 Rye 4.5 3.5
4.2 % 0.91 American Black Patent 3.5 500.0
3.5 % 0.74 American Chocolate 2.9 350.0
2.3 % 0.50 Belgian Candi Sugar Dark 3.1 275.0
1.4 % 0.30 American Roasted Barley 1.1 450.0
  21.44     101.9  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
51.9 % 1.21 Magnum Whole/Plug 16.8 20.3 75 0.193 53.4
24.0 % 0.56 Cascade Whole/Plug 5.5 3.1 15 0.092 3.8
24.0 % 0.56 Cascade Whole/Plug 5.5 3.1 2 0.016 0.7
  2.33               58.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp Irish Moss @ 10min.
1 TBS Yeast Nutrient @ 10min.