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Sumo · 09-15-2009, 02:12 AM

Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: I used 3 smack packs
Batch Size (Gallons): 6
Original Gravity: 1.102
Final Gravity: 1.024
IBU: 74
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 20 days @ 67
Secondary Fermentation (# of Days & Temp): 30 days @ 68
Tasting Notes: This beer won 3rd place @ Topsfield Fair in 2009 It received 36 points

Style: Imperial Stout
TYPE: All Grain
Taste: (36.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 8.17 gal
Estimated OG: 1.102 SG
Estimated Color: 57.3 SRM
Estimated IBU: 78.8 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 75 Minutes

Ingredients:
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Amount Item Type % or IBU
20 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 75.47 %
2 lbs Oats, Flaked (1.0 SRM) Grain 7.55 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.77 %
1 lbs Chocolate Malt (450.0 SRM) Grain 3.77 %
12.0 oz Black (Patent) Malt (500.0 SRM) Grain 2.83 %
12.0 oz Roasted Barley (300.0 SRM) Grain 2.83 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.89 %
8.0 oz Victory Malt (25.0 SRM) Grain 1.89 %
42.52 gm Columbus (Tomahawk) [14.00 %] (60 min) Hops 66.1 IBU
56.70 gm Williamette [5.50 %] (10 min) Hops 6.9 IBU
56.70 gm Williamette [5.50 %] (1 min) Hops 5.8 IBU
3 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 26.50 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 26.50 qt of water at 164.2 F 150.0 F
10 min Mash Out Add 18.55 qt of water at 198.4 F 168.0 F

Notes:
------
Cook oats in a 300 degree oven untill they start to brown and smell like oatmeal cookies. Aprox 30 to 45 minutes. Turn every 5 minutes or so with spatula to keep from burning. Store in brown paper bag overnight.
keg at 50 degrees. Store at 40 degrees for 3 months before drinking.
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Sumo · 09-28-2009, 08:39 PM

My brew club is brewing this and fermenting it in a 55 gallon rum barrel. You will love this recipe. Please feel free to ask me any questions.

Theis · 10-26-2011, 12:49 AM

How did it turn out? I'm interested in trying this out.

Sumo · 10-26-2011, 10:36 AM

Quote:

Originally Posted by Theis

How did it turn out? I'm interested in trying this out.

The original recipe took 3rd place at the Topsfeild Fair, and it was my most requested recipe of a beer that I have brewed.

The club brew in the Rum barrel came out excellent as well. It was great enough for me to start experimenting with oak chips in the fermentor. You won't be disappointed at all with this beer. Just remember patience is your friend. Its a big beer and needs time and a cool place to age proper.

Laurel · 11-07-2012, 06:55 PM

Buying the ingredients for this today. Wish me luck!

Sumo · 11-07-2012, 08:07 PM

Quote:

Originally Posted by Laurel

Buying the ingredients for this today. Wish me luck!

Best of luck! I have to say I have this on Beer gas with a stout faucet, and the kegs are over 2 years old. I just tapped another one and it just keeps getting better with age. I would suggest taking some oak chips and soak them in rum and rack it on the oak chips for a week or so after its fermented and keg it and forget about it for a few years.

https://sphotos-b.xx.fbcdn.net/hphotos-snc7/3835_10151146291098214_56333254_n.jpg

It smells like a brandy almost and it silky smooth. Age is your friend =)
This pic is a rum barrel from a distillery in Rhode Island, we bought it right after they emptied it and filled it with 45 gallons or so.
https://sphotos-a.xx.fbcdn.net/hphotos-prn1/560779_10150903224168214_455899810_n.jpg
-Sumo

Laurel · 11-07-2012, 08:14 PM

Wonderful! I run nitro on the kegerator and have a stout faucet. Should be beautiful. My father in law wants an imperial stout that we can add espresso to. I want to make something to age on bourbon-soaked oak cubes. I figure that making a 6g batch split into 2 5 gallon carboys should give us the opportunity to do both.

Sumo · 11-07-2012, 08:26 PM

I've gone the espresso route before, I chilled the wort to 160 degree's and floated freshly ground espresso in a nylon stocking (wife was ripping lolz) for 5 minutes, then pulled it and chilled the rest of the way down. After fermentation, I used potassium sorbate in the keg and poured 1/4 cup of Kahlua in to give it a nice kick. That was a nice flavored coffee n cream stout.